Fudge with Nuts and Raisins Recipe
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Quick Prep Recipes may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
This rich, chocolatey fudge with nuts has been a family favorite for generations. It’s smooth, creamy, and loaded with nutty goodness. The recipe makes a big batch, perfect for dessert tables, wrapping up as gifts, or a late-night chocolate craving.
Fudge is a must at our house during the holidays. Whether it’s simple chocolate fudge or peanut butter fudge, there’s always a tray ready for Thanksgiving and Christmas. This one comes from my Grandma Gayle and was made famous by my Aunt Margaret.
As a kid, my cousin and I couldn’t resist sneaking extra pieces when no one was looking. It’s melt-in-your-mouth delicious and always brings back the best memories.
How to Make Fudge with Nuts
It’s simple to make and tastes like something straight from a candy shop. Just don’t rush the chill time! It helps the fudge set perfectly so you can cut neat, even squares.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter: Salted butter is my first choice, but unsalted works if you’d like to finish with a sprinkle of sea salt. Save a little extra for greasing the pan.
- Semi-sweet chocolate chips: My go-to for balanced sweetness, though milk, dark, or even white chocolate chips are all delicious options.
- Walnuts
- Raisins: Adds a touch of sweetness and texture, but can be omitted if preferred.
- Vanilla extract
- Large marshmallows: They add sweetness, help the fudge stay soft, and create that smooth, creamy texture.
- Evaporated milk
- Granulated sugar
Step-By-Step Instructions
You’re only five easy steps away from perfect chocolate fudge. Make the base, prep the sugar, mix them together, pour, and chill until firm. Here’s how to do it right.
Step 1: Mix the chocolate base
Toss butter, chocolate chips, nuts, raisins, and vanilla together in a large mixing bowl. Set aside.
Step 2: Cook the sugar mixture
In a heavy 6-quart saucepan, combine the marshmallows, evaporated milk, and sugar. The larger pot helps prevent overflow as the mixture foams up, but a 4-quart works if you’re careful.
Bring it to a rolling boil over medium heat, stirring constantly for 5 minutes. Use a wet pastry brush to wipe down the sides so sugar crystals don’t form. The mixture should reach 235 to 240 F.
Step 3: Combine and melt
Quickly pour the hot sugar mixture over the chocolate mixture. Stir until everything is melted and the texture is smooth and glossy.
Step 4: Prepare the pan
Line a 9×13-inch pan with parchment paper or plastic wrap, then grease lightly with butter or nonstick spray. Pour in the fudge and spread it evenly. As it cools, you can gently blot the top with a paper towel to remove any extra butter.
Step 5: Chill
Cover and refrigerate for at least 4 hours, or overnight, until the fudge is fully set. Once firm, slice into squares and enjoy!
Substitutions
- Semi-sweet chocolate chips: Any chopped chocolate works just as well.
- Vanilla extract: Try almond or maple extract
- Large marshmallows: Mini marshmallows or marshmallow crème will give you the same smooth texture.
Expert Tips
- Make it your own: Mix in, dried cranberries, crushed peppermint, candied ginger, caramel swirls, orange zest, spiced pecans, mini marshmallows, or sprinkles for a festive touch. My Aunt has also made a combo of pecans and dried cherries instead of walnuts and raisins.
- Avoid grainy fudge: Marshmallows already contain corn syrup, which helps keep the mixture smooth. If needed, add ¼ cup clear Karo syrup or ½ teaspoon cream of tartar per 2½ pounds of sugar for extra insurance.
- Pick quality chocolate: The better the chocolate, the smoother the fudge. Go for premium chips or bars for the best texture.
- Cut neatly: Cool the fudge completely, lift it from the pan, and slice using a sharp, non-serrated knife. Clean the blade between cuts and mark lines ahead of time for even squares.
How to Store This Recipe
To keep fudge from getting too soft, store it in an airtight container with parchment or wax paper between layers. This helps the pieces stay separate and neat.
It will keep well in the refrigerator for a week or in the freezer for about a month. When serving frozen, let the fudge thaw in the fridge until perfectly soft and creamy again.
How to Serve Fudge with Nuts
For the best texture, serve fudge cold and cut into small squares. Arrange the pieces on a cheerful platter or gift tin for a festive touch. It’s a great companion to apple cider cocktail or ginger beer mocktail during holiday get-togethers.
If you’re craving something cozy, enjoy it with a hot cup of coffee, peppermint hot chocolate, or a spiced tea blend. It pairs beautifully with other holiday treats like Christmas cookies, shortbread, or pies.
More Holiday Treats To Try
Rich and Creamy Fudge with Nuts Recipe
Ingredients
- ½ pound butter cubed
- 4 cups chocolate chips semi-sweet
- 2 cups chopped walnuts
- 2 cups raisins optional
- 2 teaspoons vanilla extract
- 20 large marshmallows
- 1 (12-ounce) can evaporated milk
- 4 cups granulated sugar
- 1 portion butter for greasing pan
Instructions
- Toss butter, chocolate chips, nuts, raisins, and vanilla together in a large mixing bowl. Set aside.
- In a heavy 6-quart saucepan, combine the marshmallows, evaporated milk, and sugar. The larger pot helps prevent overflow as the mixture foams up, but a 4-quart works if you’re careful.
- Bring it to a rolling boil over medium heat, stirring constantly for 5 minutes. Use a wet pastry brush to wipe down the sides so sugar crystals don’t form. The mixture should reach 235 °F to 240 °F.
- Quickly pour the hot sugar mixture over the chocolate mixture. Stir until everything is melted and the texture is smooth and glossy.
- Line a 9×13-inch pan with parchment paper or plastic wrap, then grease lightly with butter or nonstick spray. Pour in the fudge and spread it evenly. As it cools, you can gently blot the top with a paper towel to remove any extra butter.
- Cover and refrigerate for at least 4 hours, or overnight, until the fudge is fully set. Once firm, slice into squares and enjoy!
Notes
- Add your own twist with dried cranberries, crushed peppermint, candied ginger, caramel swirls, orange zest, spiced pecans, mini marshmallows, or sprinkles.
- Use good-quality chocolate for a smooth texture, and add a little corn syrup or cream of tartar if needed to prevent graininess.
- Let the fudge cool fully, lift it from the pan, and cut with a sharp knife, cleaning the blade between slices for neat squares.
