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A plate stacked with chocolate fudge containing walnuts, set on a white countertop with bowls and plates in the background.

Rich and Creamy Fudge with Nuts Recipe

Author: Jessica Haggard
Fudge with nuts is a rich and creamy holiday favorite that’s been loved for generations. Just mix the base, cook the sugar mixture, combine, pour, and chill. Serve it for parties, wrap it up as gifts, or enjoy a piece whenever the chocolate craving hits!
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Desserts
Cuisine American
Servings 48 pieces
Calories 233 kcal

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 9x13-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.
Serve: Enjoy with apple cider, ginger beer, coffee, hot chocolate, or spiced tea, and pair with holiday treats like cookies, shortbread, or pie.
Store: Keep in an airtight container with parchment or wax paper between layers to keep pieces from sticking. It lasts up to a week in the fridge or a month in the freezer. Thaw in the fridge until soft and creamy.

Nutrition

Calories: 233kcalCarbohydrates: 34gProtein: 1gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 35mgPotassium: 116mgFiber: 1gSugar: 27gVitamin A: 119IUVitamin C: 0.4mgCalcium: 19mgIron: 0.3mg
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