Best Chocolate Walnut Fudge Recipes

CHOCOLATE WALNUT FUDGE

Steps:

• Butter an 8x8 inch dish.
• Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
• In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
• Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

CHOCOLATE WALNUT 3-INGREDIENT FUDGE RECIPE BY TASTY

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted add in chopped walnuts and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

CHOCOLATE-WALNUT FUDGE BARS

Steps:

• Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray, and line with parchment, leaving a 2-inch overhang on long sides. Spray parchment.
• Pulse wafers in a food processor until finely ground, and transfer to a bowl. Add sugar and a pinch of table salt. Melt 6 tablespoons butter, and stir into crumbs. Press into bottom of dish. Bake for 10 minutes.
• Heat chocolate, condensed milk, whole milk, remaining 4 tablespoons butter, and a pinch of table salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted. Stir in vanilla.
• Pour chocolate mixture over baked cookie layer, smoothing top with an offset spatula. Sprinkle walnuts and coarse salt over top, pressing slightly to adhere. Refrigerate until firm, about 2 hours.
• Remove fudge from dish using parchment to lift, and transfer to a cutting board; remove parchment. Trim edges of fudge with a sharp knife, and cut crosswise into six 2-inch-wide strips. Cut each strip crosswise into 3 equal bars, then cut each bar in half on the diagonal to form 36 triangles.

DOUBLE CHOCOLATE WALNUT FUDGE

Steps:

• Line a 9-in. square pan with foil, letting ends extend over sides by 1 in.; grease foil with butter., In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan., In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, until firm, about 2 hours. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

CHOCOLATE, WALNUT AND PRUNE FUDGE TORTE

Steps:

• For Cake:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan with cocoa powder. Tap out excess. Wrap outside of pan with heavy-duty foil.
• Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to macerate 15 minutes.
• Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat. Add 3/4 cup cocoa powder and whisk until smooth. Mix in walnuts and prune mixture. Cool to lukewarm.
• Using electric mixer, beat eggs, yolks, sugar and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Add chocolate mixture and stir until well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Set baking pan in oven and bake cake until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool cake in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.
• For Glaze:
• Bring juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool until thick but still pourable, stirring occasionally, about 45 minutes.
• Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and refrigerate until chocolate is set.
• Meanwhile, using small sharp knife, cut around sides of cake to loosen. Release pan sides. Set cake on rack. Pour glaze over cake and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top cake. Refrigerate until glaze is completely set, at least 3 hours. (Can be prepared 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.) Cut cake into wedges and serve.

CHERRY WALNUT WHITE CHOCOLATE FUDGE

Steps:

• Spray a 9"x9" pan with nonstick cooking spray, then spray the inside of a heavy large saucepan.
• In the prepared saucepan, combine sugar, cream, butter & syrup, then cook over medium heat until sugar dissolves & mixture comes to a boil, stirring freuently. Re-incorporate any sugar crystals that accumulate on the sides of the saucepan.
• Attach a candy thermometer to side of pan, making sure bulb is submerged in sugar mixture, BUT NOT TOUCHING BOTTOM OF PAN!
• Comtinue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees F) on candy thermometer, stirring frequently.
• Remove from heat & let stand 10 minutes ~ DO NOT STIR!
• Add white chocolate & vanilla, then stir until chocolate is melted & mixture is smooth, about 1 minute.
• Stir in cherries & walnuts, then spread evenly in prepared pan.
• Score into 64 squares while fudge is still warm.
• Refrigerate until firm, then cut along scored lines, separating into squares.

WHITE CHOCOLATE WALNUT FUDGE

Steps:

• Combine sugar, sour cream and butter in a pan.
• Bring mixture to a rolling boil, stirring constantly.
• Boil for 7 minutes or until softball stage.
• Remove pan from heat and stir in white chocolate until melted.
• Add marshmallow cream and walnuts.
• Beat by hand until completely blended.
• Spread into a greased 9x9 inch baking pan.
• Cool at room temperature.

SEE'S WALNUT CHOCOLATE FUDGE

Steps:

• Butter a 9/13-inch pan.
• In top of double boiler, melt 1/4 cube butter.
• Add 10 marshmallows, cut in fourths and melt with butter.
• In large pan, mix 1/2 large can evaporated milk (7/8 cup) and sugar.
• Bring to a rolling boil and then boil for 6 minutes, watching closely so that it doesn't burn.
• In a large bowl, combine chocolate chips, walnuts, vanilla and butter.
• Pour marshmallow mix and hot syrup mix over chocolate chips and nuts.
• Stir until well blended.
• Pour into buttered pan and cool.
• When cool, cut into squares with a sharp knife.
• Store covered in refrigerator.

CHOCOLATE WALNUT MARSHMALLOW FUDGE

Steps:

• Grease an 8-inch square pan with cooking spray and line with parchment paper.
• Place chocolate in the top of a double boiler over simmering water. Stir constantly with a rubber spatula, scraping down the sides with a rubber spatula to avoid scorching, until chocolate melts, about 5 minutes.
• Stir in condensed milk, vanilla extract, and salt; the chocolate may seize up temporarily. Continue stirring over medium to medium-high heat until mixture is smooth, about 2 minutes. Stir for 1 more minute, then remove from the heat.
• Add marshmallows and walnuts. Stir with a wooden spoon until fully incorporated; the marshmallows will not melt. Transfer to the prepared pan. Cover with plastic wrap and flatten with your hands. Remove plastic wrap and sprinkle with sugar and sea salt.
• Place in the refrigerator until hard, about 2 hours. Remove from the refrigerator and cut into 36 pieces.

EASY CHOCOLATE-WALNUT FUDGE

Steps:

• In top of double boiler, stir chips and milk together until smooth.
• Remove from heat and stir in walnuts and vanilla; blend well.
• Pour into a buttered 8" square pan; chill until firm.

CHOCOLATE WALNUT FUDGE BROWNIES

Steps:

• Pre-heat oven to 170 degrees celcius.
• Grease a 20cm square cake pan and line the base with greaseproof paper.
• Melt chocolate and butter together in a saucepan over low heat.
• Stir in sugar and eggs one at a time and beat well with a spoon.
• Stir in sifted flour and walnuts.
• Pour into cake pan and bake for 30 minutes.
• Cool in the pan and then cut into squares or bars.

BITTERSWEET CHOCOLATE AND WALNUT FUDGE

Steps:

• Line 13x9x2-inch metal baking pan with foil, leaving overhang. Combine first 4 ingredients in large bowl.
• Stir sugar and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil until temperature registers 234°F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes. Immediately pour milk mixture over chocolate mixture. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla.
• Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours. Using foil as aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan, cover, and chill. (Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving.)

EASY WALNUT AND CHOCOLATE FUDGE

Steps:

• Toast the walnuts in the butter and keep them aside.
• Mix the chocolates and condensed milk in a heavy bottomed pan and heat it.
• Keep stirring to avoid scorching.
• After stirring for about 2-3 minutes mix in the crushed walnuts and the essence.
• Stir vigorously and when the batter is smooth and shiny pour it into a baking tray or any flat square tin to let it set.
• If using dessicated coconut then sprinkle that now on top and press a little.
• When the fudge cools down, but is still warm to touch, cut into pieces.
• Serve when it is not warm anymore.

BITTERSWEET CHOCOLATE AND WALNUT FUDGE

Steps:

• Line a 13x9 metal baking pan with foil, leaving overhang.
• Combine first 4 ingredients in large bowl.
• Stir sugar, and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to a boil.
• Attach clip on candy thermometer to side of pan.
• Boil until temperature registers 234* F, stirring constantly and adjusting the heat to avoid boiling over, about 10 minutes.
• Immediately pour milk mixture over chocolate mixture.
• Whisk until chocolate and butter melt and fudge is smooth.
• Mix in nuts and vanilla.
• Spread fudge evenly in prepared pan.
• Refrigerate uncovered until cold and set -- about 3 hours.
• Using foil as an aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips.
• Return to pan and cover and chill.Can be made 2 weeks ahead.
• Keep covered and chilled.
• Bring to room temperature before serving.

BAKER'S 10-MINUTE WALNUT-WHITE CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
• Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

WALNUT MILK CHOCOLATE CREAM FUDGE

Steps:

• In a heavy-bottomed saucepan, mix evaporated milk, marshmallow cream, butter, sugar and salt, stirring constantly, bring to a full boil; boil 5 minutes (this must be timed, starting at a full boil)
• Remove from heat, add in chocolate chips and vanilla, stir hard until blended
• Stir in chopped walnuts
• Spread mixture in a buttered 8-inch square pan
• Chill until firm
• Cut in small squares If desired, top each square with a walnut half.

CHOCOLATE WALNUT FUDGE

Steps:

• in a two quart glass bowl (microwave safe)combine the chips and sweetened condensed milk. Microwave on high 5-8 minutes stirring several times, until chips are melted. Stir butter into mixture until smooth stir in remaining ingredients Spread evenly in prepared pan. chill until firm (abt 3 hrs)