Old-Fashioned Chocolate Nut Fudge Recipe

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 06/2/22
Old Fashioned Chocolate Nut Fudge
Susan Marie Andersson / Getty Images
Prep: 60 mins
Cook: 30 mins
Total: 90 mins
Servings: 9 servings
Nutrition Facts (per serving)
432 Calories
16g Fat
69g Carbs
7g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 432
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 30%
Cholesterol 12mg 4%
Sodium 99mg 4%
Total Carbohydrate 69g 25%
Dietary Fiber 3g 10%
Total Sugars 64g
Protein 7g
Vitamin C 1mg 5%
Calcium 118mg 9%
Iron 2mg 13%
Potassium 311mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rich traditional fudge gets its deep chocolate taste from unsweetened chocolate and its milky sweetness from condensed milk. Chopped nuts add flavor and texture.

Old-fashioned chocolate fudge is made like many traditional fudges, which means it needs to be beaten after being cooked so it will set up properly. You can do this step by hand or use an electric mixer, but be sure to avoid overbeating or the fudge will be unpleasantly grainy. Be sure to check out the photo tutorial with step-by-step instructions showing how to make old-fashioned fudge.

Ingredients

  • 2 cups sugar

  • 1 cup water

  • 1 cup sweetened condensed milk

  • 3 ounces unsweetened chocolate, finely chopped or grated

  • 1 cup mixed nuts, toasted, chopped

Steps to Make It

  1. Prepare a 9 x 9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. In a large saucepan combine the sugar and the water over medium-high heat.

  3. Bring the mixture to a boil, stirring constantly until the sugar is dissolved.

  4. Allow the mixture to boil for 1 minute, then stir in the condensed milk.

  5. Insert a candy thermometer and cook the mixture to 235 F, stirring frequently and washing down the sides of the pan occasionally with a wet pastry brush to prevent crystallization.

  6. Once the candy reaches 235 F, remove the pan from the heat and set it aside to cool for 15 minutes.

  7. Do not stir it during this time, or you will form sugar crystals and the fudge will be grainy.

  8. After 15 minutes, add the grated chocolate and stir to melt the chocolate.

  9. Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. (Alternatively, you can use an electric mixer fitted with the paddle attachment to beat the fudge. If you use a mixer, watch it carefully as it is easy to overbeat and turn the fudge hard and grainy.)

  10. Once the fudge begins to thicken and set up, quickly stir in the nuts and pour the fudge into the prepared pan.

  11. Allow it to set at room temperature until firm, about 3 hours or overnight.

  12. After the fudge is set, cut it into small 1-inch squares to serve.

  13. Store remaining fudge in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.

  14. Bring fudge to room temperature before serving.