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5.0 from 3 votes

Chocolate Walnut Fudge

Homemade fudge with chocolate and walnuts

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 64 pieces (about 1½ pounds)
Calories: 67 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 2 cups granulated sugar
  • ½ cup half-and-half
  • ½ cup heavy cream
  • ¼ cup light corn syrup
  • ⅛ teaspoon salt
  • 6 ounces bittersweet or semisweet chocolate chopped
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon vanilla
  • 1 cup walnuts coarsely chopped

Instructions

    Cup of Yum
  1. 1. Line an 8-inch square baking pan with foil that extends over the sides. Butter the foil and set aside.
  2. 2. In a large saucepan, combine the sugar, half-and-half, heavy cream, light corn syrup and salt. Stir over low heat until the sugar is dissolved, about 5 minutes. Bring to a boil and cook, without stirring, for 1 minute. Brush down the sites of the pan with a pastry brush dipped in warm water to remove any sugar crystals that may have formed, and remove from the heat.
  3. 3. Stir in the chocolate until melted and completely smooth. Set the pan over medium heat and place a candy thermometer in the pan. Cook the mixture, without stirring, until it reaches 234 degrees F, the soft-ball stage. Remove from the heat.
  4. 4. Add the butter and vanilla but just let float on top - do not stir in (stirring at this point can cause graininess).
  5. 5. Cool the candy to 110 degrees F by placing the bottom of the pan in cold water to stop the cooking.
  6. 6. When it is cool, stir the fudge in the pan with a wooden spoon just until it "snaps" and begins to lose its sheen. (Alternately, transfer the cooled fudge to the bowl of a heavy duty mixer. Using the paddle attachment, beat the fudge on low speed until it begins to thicken and lose its sheen, 5 to 10 minutes. Watch the mixture carefully or it may thicken too much and become unworkable.)
  7. 7. Stir in the walnuts. Turn the fudge out into the prepared pan. Smooth the top with an offset spatula, dipping it in hot water as needed. Let stand for at least 1 hour.
  8. 8. Use a large knife to score the fudge into 1-inch squares. Cover and refrigerate at least 24 hours.
  9. 9. Remove the fudge from the pan and peel off the foil. Use the knife to finish cutting the fudge into squares. The fudge can be stored in an airtight container in the refrigerator for up to 3 weeks. Serve at room temperature.

Nutrition Information

Calories 67kcal (3%) Carbohydrates 9g (3%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 7mg (0%) Potassium 26mg (1%) Sugar 8g (16%) Vitamin A 45IU (1%) Calcium 7mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 64pieces (about 1½ pounds)

Amount Per Serving

Calories 67

% Daily Value*

Calories 67kcal 3%
Carbohydrates 9g 3%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 7mg 0%
Potassium 26mg 1%
Sugar 8g 16%
Vitamin A 45IU 1%
Calcium 7mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.