Ingredients
3 cups (about 510 g) semisweet chocolate chips
1 (14-ounce/396 g) can sweetened condensed milk
1/4 cup (57 g) unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1 1/4 cups (about 150 g) roughly chopped walnuts or pecans
Instructions
1. Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two opposite sides. Set aside.
2. Roughly chop the walnuts or pecans. Keep some pieces around 1/4 to 1/2 inch so the nuts remain clearly visible inside the finished fudge.
3. Add the semisweet chocolate chips, sweetened condensed milk, and butter to a heavy-bottomed saucepan.
4. Place the saucepan over low heat. Stir continuously with a silicone spatula, scraping the bottom and corners of the pan, until the chocolate and butter are fully melted and the mixture is thick, glossy, and smooth. Do not allow the mixture to boil.
5. Remove the saucepan from the heat as soon as the mixture is completely smooth. Stir in the vanilla extract and salt until combined.
6. Add the roughly chopped walnuts or pecans. Fold gently until the nuts are evenly distributed. Avoid overmixing as the fudge will begin to firm as it cools.
7. Immediately transfer the mixture to the prepared pan. Press it evenly into all four corners and smooth the top with a spatula. Leave a few subtle natural swirls on the surface for a homemade finish.
8. Refrigerate for at least 3 to 4 hours, or until the center is completely firm.
9. Lift the chilled fudge from the pan using the parchment-paper overhang and place it on a cutting board.
10. Using a large, sharp knife, cut the fudge into 5 rows by 5 rows to make approximately 25 thick squares. Wipe the blade clean between cuts for neater edges.
11. For the creamiest texture, let the fudge squares stand at room temperature for about 10 minutes before serving.
Notes
Keep the heat low. High heat can scorch the chocolate and may produce a grainy or oily texture.
Do not substitute evaporated milk for sweetened condensed milk. They are different products and will not produce the same result in this recipe.
Keep all utensils and the saucepan dry while melting the chocolate.
Do not finely grind the nuts. Rough, irregular pieces create the visible nut-filled appearance of the finished squares.
An 8-inch square pan is important for producing thick fudge squares. A larger pan will make the fudge thinner.
The mixture should be quite thick before it goes into the pan. Do not add milk or water to thin it.
Allow the fudge to chill completely before cutting. Cutting it too soon can cause soft, messy edges.
For serving, let chilled fudge sit at room temperature for about 10 minutes. It should soften slightly while still holding its square shape.
Store in an airtight container in the refrigerator, with parchment paper between layers, for up to about 2 weeks.
Ingredient brands and the type of nuts used can slightly change the final texture, flavor, and nutrition.
- Prep Time: 10 minutes
- Additional/Chill Time: 4 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: American
- Diet: Vegetarian