Creamy Vanilla Walnut Fudge is this year’s latest addition for your holiday dessert table. Paired with a cup of coffee, tea or hot chocolate, a piece of fudge is one of my favorite ways to take a break during the holiday season.
If you’re lucky enough to nibble a piece of fudge in front of twinkling Christmas tree lights, that’s my idea of a perfect afternoon.
Vanilla Fudge
Continuing with the series of quick and easy fudge recipes, Vanilla Walnut Fudge comes together in about five minutes.
This fudge is creamy, sweet, and full of a vanilla flavor I can’t get enough of. Chopped walnuts add the perfect nutty dimension and crunchy texture to this smooth fudge.
In a sea of milk chocolate and dark chocolate fudge options, vanilla makes for a delicious change. This recipe uses white chocolate bars or white chocolate chips melted with vanilla extract, butter, and sweetened condensed milk.
In just a few minutes, you can stir this vanilla fudge recipe together and have it chilling in the refrigerator. Within a couple of hours, your fudge will be firm enough to slice and serve.
If this is your first time making your own vanilla fudge, you’ll be surprised by how easy it is. No candy-making expertise is required!
How to Make Vanilla Fudge
This 5-minute fudge recipe is made in the microwave for extra ease and speed. Melt white chocolate with the butter and milk in the microwave, then stir in the walnuts and vanilla extract.
If you don’t have a microwave, you can also make this recipe by using the double-boiling method on the stove. It just takes a few more minutes to melt the white chocolate and butter than the microwave method.
After sprinkling more chopped walnuts on top of the fudge, the whole batch goes into the fridge to chill until set. Once the fudge is firm, slice it into squares, serve and enjoy!
The walnuts taste so good in this fudge, but you could also omit them if you’re looking for a nut-free fudge recipe. Try using this vanilla fudge as a canvas for exploring different mix-ins and add-ins, from dried fruit to bits of cookie or caramel.
Easy Fudge Recipes
There aren’t many holiday treats easier to make than homemade fudge. I love that I can make plenty of sweets to share while spending a minimal amount of time in the kitchen.
For more easy hassle-free treats to share with friends this holiday season, check out this Creamy Peanut Butter Fudge and the Dark Chocolate Almond Fudge. If you enjoy those you’re also likely to love Buckeye Fudge, a combination of peanut butter and chocolate inspired by the popular candy.
This Salted Caramel Pretzel Fudge is calling my name as is this Amaretto Fudge. Is it possible to have too many fudge recipes? I don’t think so.
This fudge keeps well in the fridge for a couple of weeks or in the freezer for about two months. I like to take a little time to make several batches of different flavors of fudge all at once to keep in the freezer.
Then anytime company comes around, I can pull delicious homemade fudge out to share. Making fudge ahead of time, also means I always have a treat to bring to a last-minute potluck or casual get-together. (In my experience, showing up to a party with a tray full of fudge means you’re suddenly everyone’s best friend!)
Store this fudge in an airtight container with the layers separated by parchment paper. If you do freeze it, make sure to bring it to room temperature before serving.
PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.
ALSO, it is crucial that you weigh the sweetened condensed milk or carefully measure out equal halves of the 14-ounce can. This recipe as written calls for HALF a can of sweetened condensed milk.
If you don’t want to measure carefully, just double the recipe and use the full can. I’ve doubled this recipe several times and never been upset to have extra fudge to pop in the fridge or freezer for later!
Kitchen Tip: I use this bowl and this spatula to make this recipe.
Vanilla Fudge Recipe
- Combine the white chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
- Stir until mostly smooth with just a few unmelted flecks of white chocolate. Add the vanilla extract and walnuts (reserving 2 tablespoons of walnuts) and stir to combine.
- Scoop onto a parchment lined loaf pan. Spread with a spatula. Sprinkle with reserved walnut pieces. Chill until ready to serve.
- Slice into 1-inch squares and store in an airtight container in the refrigerator for up to two weeks.
Fudge Making Tips
Choose your favorite white chocolate for vanilla fudge recipes. I typically use nestle white chocolate chips, but if I’m lucky enough to have Lindt white chocolate in the house, it’s a great choice.
Break the bars into pieces before heating. If you don’t happen to be a fan of white chocolate, this fudge works beautifully (and is equally tasty) when made with semi-sweet or dark chocolate.
This recipe doubles nicely and can be poured into an 8×8 pan. Slice into approximately 36 1-inch pieces. This fudge will keep nicely in the refrigerator for up to two weeks.
Place the sliced pieces of fudge in an airtight container, separating multiple layers with parchment or wax paper. Alternatively, this fudge may also be frozen for up to two months. Thaw and serve from the refrigerator.
Vanilla Walnut Fudge
Ingredients
- 12 ounces white chocolate bars or chips (see note below)
- 7 ounces sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 3/4 cups chopped walnuts 2 tablespoons reserved
Instructions
- Combine the white chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
- Stir until mostly smooth with just a few unmelted flecks of white chocolate. Add the vanilla extract and walnuts (reserving 2 tablespoons of walnuts) and stir to combine. Scoop onto a parchment lined loaf pan. Spread with a spatula. Sprinkle with reserved walnut pieces. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!
Notes
Nutrition
{originally published 11/12/17 – recipe notes and photos updated 12/17/21}
Vanilla lovers all agree that homemade Vanilla Bean Ice Cream is a must-try. You might also like Vanilla Bean Salted Caramel Sauce and these Miniature Vanilla Bean Cheesecakes with Almond Crust.
Lois Ramey says
I found 12 Oz bags of white chips by nestles,I also found bars of white chocolate in 4 Oz size. Do I use 3 of the 4 Oz to get my 12 ounces? The bars are really big for 4 ounces.
Mary says
Any combination to make 12 ounces of white chocolate will work fine.
Bobbie says
I would love to make this fudge to have on my table with other kinds of fudge for Christmas Day but my understanding is it has to be served from the refrigerator and not left out. Why are some fudge ok to be served at room temperature while others have to be kept refrigerated?
Delia Smith says
“Tradional” fudge is heated to a high temperature and then cooled, so sets & can be left out of the fridge – this recipe does not cook the ingredients to a high temperature, so will only set firm if kept cool. Frankly, this is so delicious that I can’t imagine there’d be much left over anyway to have to put back in the fridge, lol!!
JUANITA says
Looks great! Thanks!
Lois Ramey says
I made this fudge and it did not set up
Delia Smith says
I am a Mencap support worker (UK charity for people with learning disabilities), and can’t wait to try this recipe with some of the ladies I work with – simple & quick to make, plus delicious to eat, so absolutely perfect! 🙂
Cécile says
Vous avez l’air de mettre des masmallow et ce n’est pas écrit dans la recette quelle quantité à mettre. Je trouve que ça l’air très bon et j’aimerais faire cette recette. Pouvez-vous me dire quelle quantité de mashmallow vous mettez?
Mary says
There are no marshmallows in this particular recipe. The only ingredients are white chocolate, condensed milk, butter, vanilla, and walnuts. Enjoy!
Laura Rawes says
I had some walnut fudge made by someone as a gift. I felt like I was buying into granulated straight sugar. No texture it fell apart. What do you think she did wrong. This recipe sounds like creamy fudge. I want to make my own now. The girl almost made me not like my favorite fudge. 😡
Kathy Bodziak says
Do you think this will work with Mapleine?
Mary says
I’ve never used Mapleine. It’s worth trying though. Let me know how it works for you, if you try it!
Kathy says
Mapeline sounds awesome! I’m going to try peppermint with crushed candy canes instead of nuts! …then I’m trying your mapeline idea!
Suzanne says
why does it says 4 hrs cook time???
Mary says
That’s the chill time in the refrigerator.
Alexandrina says
I made this tonight, I heated the white chocolate ahead in a sauce pan, once melted transferred it into a bowl and added the rest of the ingredients it came out so smooth and silky. Delish
Roberta says
It says cooking time 4 hours but you melt the chocolate in microwave for 90 sec then 15 more sec. Is this a misprint or what!!!!
Mary says
The total cooking time includes the chill time in the refrigerator.
Ina says
How. Do I make. Orange. Fudge
Kathy says
Try replacing the vanilla extract with orange flavoring then add grated peel into or inside the recipe itself -instead of nuts…I might also add a drop of orange food color at the end, as you spread it in the firming pan, then swirl it in (not mixing completely so as to make a pretty swirl) with a spoon or butter knife.
….I’m not affiliated with recipe creator, I just like to experiment 🙂
Mary Younkin says
I agree that it’s delicious with orange zest as well, Kathy!
Cheryl Cox says
I made this creamy vanilla fudge however I cooked it on top the stove because I don’t trust my microwave it turned out wonderful it was absolutely delicious and way easier than all the sugar and marshmallow cream and everything that you typically use for fudge
Donna says
This is THE best vanilla walnut fudge ever!
Christine L Niglio says
I have tried your recipe…it did not set up!!
Came out very gummy..
We live in Wa. State and I don’t know how to resolve the problem with the humidity..
Please Assist … I’ve got orders to fill for Christmas.
Thank you..
Marilyn Tolan says
I doubled the recipe and tried very hard to incorporate the butter into TH rest of the ingredients, and it just wouldn’t’ happen. Next time I make I will only use 2tbsp of butter , and see how that will work. Answer by e-mail if you can TY very much.
Mary Younkin says
I honestly have no idea why the butter would have separated from the other ingredients, Marilyn. I’ve never seen that happen. Did you by any chance substitute some ingredients?
Candy K says
What size pan do you need to make the vanilla walnut fudge in?
Mary Younkin says
I use a loaf pan for this recipe. If doubled, it works nicely in an 8, 9, or 10 inch square pan. The fudge will simply be thicker or thinner depending on the pan used, Candy.
Candy K says
Thank you Mary.
Amy says
Omg YUM. This was great!! Thanks so much! This is going straight into my recipe binder. I added too many walnuts (a whole cup) so I’d stick to your measurements next time. 5 stars!!!!
Mary Younkin says
I’m so glad you like the fudge, Amy!
Bhavesh says
I have tried this amazing vanilla fudge recipe and i found that this recipe is really easy to make and very delicious in taste. Thanks for sharing this recipe.
Mary Younkin says
I’m glad you enjoyed it!
Debbie says
Very disappointed the fudge didn’t set
Mary Younkin says
Hi Debbie, did you by any chance use the entire can of sweetened condensed milk? or substitute any other ingredients?