I know, what am I doing posting another sugar-fueled recipe shortly after posting about this cake? Well, I tried to stay away from candy-making in January, I mean, this is the time for a bit of dietary restraint, whole grains and all of that I’m-going-to-be-a-better-person-than-the-kind-of-person-that-eats-fudge-in-mother f*cking-January! But then again, I didn’t make this recipe for me. I made it to give to someone else, so making fudge in January is perfectly acceptable since I’m being totally selfless and isn’t that part of every one’s plan to be a better person in 2008?
And to set the record straight, I’m not really one of those people who get obsessed with fudge. I pretty much get my fill after 1 bite since it’s sweeter than all get out. But then I made this fudge…and oh, boy, didn’t a little part of me get a bit sad when I realized that I had to give away this delicious concoction of condensed milk, chocolate and butter. Yes, this fudge is so incredible and so easy to make that it’s taking all my restraint not to whip up another batch. You see those fudgy bits in the photos? Those were the ugly corner and edge bits that didn’t look good enough to give away. However, those were the nibbly bits that definitely made it into our mouths.
really easy chocolate fudge with toasted walnuts
300 ml can of condensed milk
2 T butter
350 g milk or dark chocolate chips (I combined a mix of the two)
1/2 c – 3/4 c walnuts, toasted* & roughly chopped1. In a double boiler (bain marie or microwave is acceptable too), melt the chocolate chips, butter and condensed milk together, scraping the sides and stirring occasionally.
2. Meanwhile, butter a 8×8 pan and lay in a sheet of waxed paper or parchment paper.
3. When chocolate mixture is melted, remove from heat and add in walnuts. Mix to combine and then pour chocolate into prepared pan. Smooth over the top with a rubber spatula. Let cool and then refrigerate for at least 4 hours until firm. Cut into 1 inch squares.
* To toast walnuts, simply spread out some halves onto a cookie sheet and place in the oven over low heat (200-250 degrees). Shake the pan every once in awhile to check on things, but they should be ready when the skins are golden and fragrant, about 20 minutes or so.
Print This Recipe
Fudge is good – fudge is great..!
I have an incredible sweet tooth and have had to cut back on the sugar since I began going to the gym again.
Nevertheless, if I were to coincidentally walk by a sweet shoppe like Laura Secord, I would not think twice about purchasing a slab of fudge. What’s not to like about this chocolate slice of heaven? I’m glad to know that the fudge you made is very easy to whip up because you just never know when the mood might strike for some homemade fudge. I’m talking about me – of course! I’m inserting a mental bookmark and I’ll be returning to this recipe soon.
Congrats, this is official my first sweet craving since the glut of holiday sugar. Looks TOO good..I fear the worst….I’ll have to make some!
fudge´s too much for me, too, but I like the spirit. let´s not be browbeaten into eating grasses and nuts the whole month!
You can make me fudge any day! I don’t make fudge…because I would eat it all! I am NOT a nibbler. My Nana was even worse…she had a sweet tooth, and I remember making fudge with her whenever I would sleepover at her appartment as a child. I would nibble fudge and she would place rag curlers in my hair.
I think making fudge in January is perfectly acceptable and that looks like great fudge. I love the kind where you don’t need a sugar thermometer! It’s very similar to one I have just made with pistachios from Nigella Lawson’s latest cookbook.
I forgot to say: I love the tin in your first picture. I have a thing for tins and have been known to buy foods just because of their great packaging!
joanne, if you do decide for a fudge break, this recipe is so easy and delicious! give it a try…if you dare!
aimée, well, this recipe is worth breaking resolutions for!
maybe hag, this would be a good recipe to give to someone else like i did…then you can just eat the ugly bits!!
lobstersquad, yes i like the spirit too! down with grasses!!
sylvie, ooh, i so want to check out that new nigella book! and i love that tin can too…luckily living close to chinatown gets me lots of great tins!
thanks lauren, hmm, i have no idea how it got so shiny. i guess everything just worked out!
Brilliant way to sneak a bit of sugar in to diet month!
it’s always great to bake/make sweets for others – kudos to you for doing so, as part of being a better person!! :0)
This looks really tasty, and chocolate walnut fudge is easily my favorite! How did you get yours to be so shiny?
Wonderful looking fudge. I have problems with fudge that is dry, hard, or has no nuts. Yours passes with flying colors!
Sounds great I have never found this recipe…interesting idea
give it a try sorina!
haha, i think so too, evidee!
ah, yes, a better person indeed – ha! thanks veggie girl 😉
lynn, this didn’t have any of those issues, but i’m not very experienced in the art of making fudge. luckily, this turned out perfect!
I want to be a better person, too, and you are not helping!!!!! 🙂
you are doing absolutely nothing to help my NY diet, dang it! (But I love you for it…!)
This is like Rachael Ray’s Five Minute Fudge. I saw her make it on Oprah last year, and my roommate and I went on a temporary fudge kick.
That’s way too easy… I’m going to make that now and blame you when I inhale most of it. Or toast you… most likely the latter.
I can confirm that this is some gooooooooood fudge- it arrived this morning and is now in my fridge (well the bits that I haven’t eaten are now in my fridge)
transatlantic fudge- you RULE
Yum!! This fudge looks perfect and I love things that are made with condensed milk. I’ll have to plan to give most of it away when I make it though…
haha, patricia! maybe being a better person is overrated!
aforkful, ahhh screw diets 😉
lydia, i remember hearing about that appearance on oprah. funny!
camilla, i’m so glad you received it so quickly…and that you liked it too.
brilynn, yes, inhale and then toast!
eat me, making it is easy…giving it away is trickier!
I made the fudge. But I couldn’t wait for it to harden, so after about an hour or so in the fridge, I dug into it with a spoon…Oh, so heavenly!!
The next morning, I’m trying to cut it into cubes or squares and the fudge is stuck like glue to the parchment paper! why? I followed all the instructions to a T. Although the surface was firm and cut-able the inside was softer and gooey. There is no way I can successfully cut the fudge. Hence, back to digging into it with a spoon…not such a bad thing, really 😀
bijoux, no idea why it didn’t firm up! but i guess eating fudge with a spoon isn’t the worst thing in the world.