Chocolate Walnut Fudge

I followed the recipe exactly and after being in the fridge for 24 hours it still looked like pudding. I’m very disappointed as it was supposed to be a gift for someone.

I bake a lot. I followed this recipe exactly to instructions with no substitutions. Firstly on induction stove, it will burn at medium heat. Mine did, had to toss and start new, and I was stirring constantly. Then, my next batch wouldn’t thicken and loose gloss. So I transferred to the stand mixer. It then thickened after over 15 minutes and became pale. I transferred to pan but overnight it didn’t harden. It’s actually so soft that I can’t cut into squares to serve, they are too goopy. Finally, these really don’t have the intense chocolate taste I wanted, it’s actually very mild. I used Carnation brand evap milk, with Costco’s Kirkland chocolate chips for reference.

First, let me say that I have never given a review of any recipe I’ve used from an on line site, and I’ve made a few. That said, this is the best chocolate fudge recipe I’ve ever made. I have had trouble a lot with the fudge not setting well. The proportions and the cooking time must be superb here, because it turned out great. I made it like the recipe, but cooked it 10 minutes, instead of 6. Thanks for a great recipe. Diane Allen, Eustis, FL

The semi sweet chocolate is the way to go for me, the sugar and marshmallows are quite sweet so the semi sweet chocolate adds rich chocolate flavor without adding more sweetness.

I made this fudge. Really out of curiosity to see if it would come out. I did follow another reviewer suggestion and used my candy thermometer and cooked it, stirring consistently until it reached 225 degrees. BIG HIT. My husband doesn’t even liked fudge and couldn’t stop raving. Thank you for an easy recipe.

Like many others, I didn’t pay attention to 5 oz of evaporated milk and used the whole can. It might be better to just list it as 5 oz evaporated milk since they don’t have 5 oz cans. I realized this after when the mixture didn’t thicken. So, I put it all back in a large pan and doubled the recipe. I boiled it to 230 degrees then took it off the heat. I beat it awhile, glossiness never went away. I poured it into 2 pans and added nuts to one. To me, it was a little grainy and not smooth. It did set and tastes okay. I’ll try it again with the right amount of milk.

Awesome 😉 We’re making several fudge recipes due to making kids a promise we’d sell fudge at an event and this one is top 2! 1. We used 2 cups of mini marshmallows 2. We heated until softball. 235-236; it’s sets faster. 3. We doubled the recipe and it’s doubly delicious. 4. Ours lost its shine fast and we got it into the pan just in time. 5. Also if you like more milk-chocolate taste try using 1/2 the chocolate -Yum!

I have made this a few times now. Very easy and delicious little treats! Every one has loved them! Great walnut fudge!

I doubled the ingredients, I used miniature marshmallows because it’s all I had as I am on a Towboat, on the Mississippi River, celebrating Christmas away from home with my fellow towboaters. It was an easy recipe so I thought I’d give it a try.

Delicious

I used to make this every year and sell it for $1 per piece for relay4life. I could get 18 pieces per batch. It’s bee 4 years since I last sold it for relay, but I still have old high school friends asking if I’ll give them the recipe.

Love loved it came out awesome thanks

No changes. The sugar, milk & marshmallows never did boil,but was carmalizing the sugar to almost black. Found no stick pot did in fact let this stick almost like concrete. After mixing til arm fell off had mix of fasr setting fudge and pool of chocolate syrup . Will try another time

First time I made fudge. Used the tips in the reviews. Came out perfect.Will make again and again:)

I made this recipe. Followed it exactly. Fudge didn’t set. So disappointed. Won’t make it again.

This is the best fudge recipe. I would definitely use a candy thermometer to get the perfect consistency.

This was way too sweet, and I followed the recipe exactly. It was sweeter than most fudge I’ve tasted.

The recipe is simple and easy to follow for lazy cooks like me. Had the sudden urge at 10 pm to make some fudge. Zeroed in on this one because I had all the ingredients. Used 100 ml water + 1 cup milk powder instead of 5 ounces of evaporated milk. Used one Bournville bar and 2 heaped tablespoon of unsweetened cocoa powder. Waiting to make it all over again with flavor variations now.

It was easy to make and tastes good found the measurements difficult to figure out ozs and cups not gram and fluid ounces, maybe this is American but I’m used to imperial measurements, anyway its setting in the fridge so we,ll see

My mother in law is very picky when it comes to any dessert so I was shocked when she loved this fudge! I followed instructions and it came out awesome, but next time I will probably add more sugar for a sweeter taste. Thank you!!

Made no changes save used 2oz Half and Half and 3oz Whole Milk because I had no evaporated milk. Also left the butter out at room temperature for 2-3 hours before final assembly to soften it. No complaints here. Used a Kitchenaid Mixer on low (not lowest but low) setting for the final mixing. I would run it and for 30-60 seconds and stop for 30 seconds or so. Scrape down the sides ect. Finally the surface would start to crack when I would begin to mix it again and basically thats when I added the nuts and I was done. Transferred to refrigerator and let cool for several hours. Was great, would make again.