Dessert: United States – Chocolate Walnut Fudge
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
3 cups (720 ml) (18 oz (510 g)) semi-sweet chocolate chips 1 can (14 oz (396 g)) sweetened condensed milk 4 tbsp (60 g) unsalted butter, cut into pieces 1 tsp (5 ml) pure vanilla extract 1 / 4 tsp (1.25 ml) kosher salt 1 cup (120 g) chopped walnuts Flaky sea salt, for topping (optional)
Show original ingredient measurements
3 cups (18 oz / 510 g) semi-sweet chocolate chips 1 can (14 oz / 396 g) sweetened condensed milk 4 tbsp (60 g) unsalted butter, cut into pieces 1 tsp pure vanilla extract 1 / 4 tsp kosher salt 1 cup (120 g) chopped walnuts Flaky sea salt, for topping (optional)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang on two sides for easy lifting. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, and kosher salt. Cook, stirring constantly, until the chocolate is fully melted and the mixture is smooth, 4 to 6 minutes. Remove from heat and stir in the vanilla and 3/4 cup (180 ml) of the walnuts. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the remaining 1/4 cup (60 ml) walnuts over the top and a pinch of flaky sea salt, if using. Gently press to adhere. Refrigerate until firm, about 2 to 3 hours. Lift the fudge out by the parchment, transfer to a cutting board, and cut into 25 to 36 squares. Store in an airtight container in the refrigerator for up to 2 weeks or freeze up to 2 months.
Show original instructions
Line an 8-inch square pan with parchment paper, leaving an overhang on two sides for easy lifting. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, and kosher salt. Cook, stirring constantly, until the chocolate is fully melted and the mixture is smooth, 4 to 6 minutes. Remove from heat and stir in the vanilla and 3/4 cup of the walnuts. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the remaining 1/4 cup walnuts over the top and a pinch of flaky sea salt, if using. Gently press to adhere. Refrigerate until firm, about 2 to 3 hours. Lift the fudge out by the parchment, transfer to a cutting board, and cut into 25 to 36 squares. Store in an airtight container in the refrigerator for up to 2 weeks or freeze up to 2 months.
Per serving | Servings: 12
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.