Walnut Fudge
When I was a child, my Aunt Char always served fudge at her house during family Christmas gatherings. I could always count on those decadent squares of creamy, melty goodness to be waiting for me. This recipe is an ode to that nostalgic treat, perfect for the holidays or whenever you need a sweet pick-me-up. Plus, it freezes beautifully, making it an ideal make-ahead dessert for guests—or for sneaking a bite yourself!
Why You’ll Love Walnut Fudge
- Creamy and Decadent: This fudge has the perfect melt-in-your-mouth texture.
- Easy to Make Ahead: Freeze it for future use, and it’s always ready for guests.
- Customizable: Add dried fruits or other nuts for a unique twist.
- Vegan-Friendly: Delicious and dairy-free without sacrificing flavor.
What You Need To Make Walnut Fudge
- Vegan butter
- Canned coconut milk
- Vegan chocolate chips
- Vanilla extract
- Organic confectioners’ sugar
- Cocoa powder
- Lightly toasted walnuts
For exact measurements, check out the recipe card below.
How To Make Walnut Fudge
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, ensuring overhang on all sides for easy removal.
- Melt the Chocolate: In a saucepan or double boiler, melt the vegan butter over low heat. Stir in the coconut milk, followed by the chocolate chips. Cook until smooth, then whisk in the vanilla.
- Mix the Fudge: In a stand mixer, combine sifted sugar and cocoa powder. Slowly mix in the melted chocolate mixture at low speed. Fold in the toasted walnuts.
- Refrigerate: Transfer the fudge mixture to the prepared dish and smooth the top. Refrigerate for at least 8 hours or overnight.
- Cut and Serve: Lift the fudge from the pan using the parchment paper, cut into bite-sized squares, and enjoy!
Store leftovers in an airtight container in the fridge for optimal freshness.
Commonly Asked Questions
How do I store Walnut Fudge?
Store the fudge in an airtight container in the refrigerator for up to 5 days. For a firmer texture, keep it cold until serving.
Can I freeze Walnut Fudge?
Yes! This fudge freezes beautifully. Wrap it tightly and store it for up to 3 months. Thaw in the fridge overnight before serving.
What can I add to this fudge for variety?
Dried fruits like apricots, cranberries, or cherries add a tart pop of flavor. You can also experiment with different nuts, such as pecans or almonds.
Is this fudge vegan?
Yes! This recipe uses vegan butter, coconut milk, and vegan chocolate chips, making it completely dairy-free.
Vegan Walnut Fudge
Ingredients
- 1 cup vegan butter
- 1 cup canned coconut milk mixed well
- 1 10- ounce bag vegan chocolate chips
- 1 tablespoon vanilla extract
- 4 cups organic confectioners’ sugar sifted
- ½ cup high-quality cocoa powder
- 1 ½ cups roughly chopped walnuts lightly toasted
Instructions
- Line an 8-by-8-inch baking dish with parchment paper in 2 directions with a couple inches of parchment hanging off all 4 sides. There will be 2 layers of parchment to achieve this.
- Add the butter to a saucepot or double boiler and heat over low heat until melted. Add the coconut milk and whisk to combine. Add the chocolate chips and stir frequently. Cook until all of the chocolate is melted and everything is well combined. Remove from the heat, add the vanilla, and whisk to combine.
- Add the sifted sugar and cocoa powder to the bowl of a stand mixer and whisk to combine. Slowly drizzle in the chocolate mixture while combining everything on low speed with a paddle attachment. Fold in the walnuts until evenly dispersed. Transfer mixture to prepared baking dish.
- Refrigerate for 8 hours or overnight. Remove from the refrigerator and use the overhanging parchment paper to lift the fudge up out of the baking dish and onto a cutting board. Cut fudge into bite-size 2-inch pieces.
- Store in an airtight container for up to 5 days. Refrigerate for optimal texture and freshness.
- If serving at a party, serve in small batches. The fudge will get softer sitting out at room temperature over time.