Buttery Walnut Fudge
Indulge in the decadence of homemade Buttery Walnut Fudge, a rich and creamy treat that melts in your mouth with every bite. This classic fudge recipe combines the luxurious flavor of unsalted butter with the deep sweetness of granulated and light brown sugars, perfectly balanced by the smooth texture of marshmallow creme and sweetened condensed milk. Crunchy, toasted walnuts add a delightful nutty contrast, making each square utterly irresistible. Ideal for gifting, holiday celebrations, or indulgent snacking, this easy-to-follow recipe takes just 15 minutes of prep and a candy thermometer to achieve fudge perfection. Whether enjoyed as a festive dessert or a midday treat, this buttery walnut fudge guarantees a crowd-pleasing burst of flavor in every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 14-ounce can sweetened condensed milk
- 1.5 teaspoons pure vanilla extract
- 0.25 teaspoons salt
- 1.5 cups walnuts, chopped
- 1 7-ounce jar marshmallow creme
Instructions
Grease a 9x9-inch baking pan or line it with parchment paper for easy removal of the fudge. Set it aside.
In a large heavy-bottomed saucepan, melt the butter over medium heat.
Add the granulated sugar, light brown sugar, and sweetened condensed milk to the saucepan. Stir constantly with a wooden spoon or heat-resistant spatula until the sugars dissolve completely.
Bring the mixture to a gentle boil over medium-high heat. Reduce the heat to medium-low and allow the mixture to simmer. Stir the mixture frequently to prevent scorching.
Clip a candy thermometer to the side of the saucepan. Continue cooking the mixture until it reaches 235–240°F (soft ball stage). This should take about 12–15 minutes.
Remove the saucepan from the heat and immediately stir in the vanilla extract and salt. Mix thoroughly.
Quickly fold in the marshmallow creme until fully incorporated. Then, stir in the chopped walnuts until evenly distributed.
Pour the hot fudge mixture into the prepared 9x9-inch pan. Use a spatula to smooth the top if necessary.
Allow the fudge to cool at room temperature for 3–4 hours, or until completely set. For faster results, you can chill it in the refrigerator for 1–2 hours.
Once set, lift the fudge out of the pan using the parchment paper (if used). Cut into 24 small squares with a sharp knife.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
6244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.6 g | 321% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 1006.1 g | 366% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 954.4 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1396 mg | 107% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2500 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
