Chocolate Walnut Fudge Recipe | chocolate walnut fudge with condensed milk
Fudge is an easy-to-make and addictive dessert that comes to your rescue when you want to make something quick and yummy.
This is a very quick and easy fudge recipe that requires only 4 ingredients and gets ready in minutes. The only times goes in setting the fudge – it means you have to be patient and wait for at least 3-4 hours for the fudge to set completely.
Tips & variations for making chocolate walnut fudge :
- Remember to keep stirring continuously while making fudge.
- Always keep the flame on low to medium heat. Never cook the fudge on high flame.
- If you want more chewy fudge, then cook for a few more minutes than mentioned in the recipe. The more you cook, the more chewy it will become.
- We have added walnuts for the crunch, if you want you may add other nuts or can enjoy this plain without adding any nuts.
- Always store it in refrigerator and it stays good for about a week.
- You can also use chocolate chips instead of chopped chocolate. We have used milk chocolate but use can also use a combination of dark and milk chocolate.
Other quick and easy sweets/desserts recipes on the blog are :
3 Ingredients Peanut Ladoo
Instant Chocolate Peda Recipe – in 10 minutes
Dates, Nuts and Fig Rolls – in 10 minutes
Meethi Seviyan – in 15 minutes
White Chocolate Cranberry Fudge – in 10 minutes
Chocolate Walnut Fudge
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Ingredients (1 cup = 240 ml)
- 1 cup chopped milk chocolate
- ½ cup sweetened condensed milk
- 1.5 teaspoon butter
- ¼ cup chopped walnuts
Instructions
- Line a square tin with parchment paper. Set aside.
- Heat a non-stick pan on low flame. Combine butter, sweetened condensed milk and chopped chocolate in it. Increase the heat to medium and keep on stirring continuously.
- Cook until the mixture thickens. This will take about 4-5 minutes. Remember to keep stirring continuously, otherwise chocolate will get burnt. Keep adjusting the flame between low & medium.
- Once the mixture thickens, add chopped walnuts and mix. Keep stirring for another 1-2 minutes. You will notice that the mixture will start leaving the sides of the pan and will get more thick. Remove from flame. (If you want more chewy fudge, then cook for a few more minutes. The more you cook, the more chewy it will become)
- Pour fudge mixture into the tin lined with parchment paper and smooth the surface with a spatula.
- Keep it at room temperature for 15-20 minutes. Then refrigerate for 3-4 hours, or till it completely sets. Once set, demould the fudge slab and remove the parchment paper. Cut the fudge into square pieces and serve.
- Store in refrigerator. It stays good for about a week.
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