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Easy Vanilla Walnut Fudge Recipe

Easy Vanilla Walnut Fudge V2 (7)

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 18-24 pieces

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Easy Vanilla Walnut Fudge V2 (7)

Ingredients

  • 1 C. chopped walnuts
  • 12 oz. white chocolate chips
  • 7 oz. sweetened condensed milk
  • 2 Tbsp. unsalted butter, softened and cut into pieces
  • 1 ½ tsp. Spice Islands® Pure Vanilla Extract
  • Pinch sea salt

Directions

  1. Preheat oven to 350˚ F. Lay chopped walnuts out on a baking sheet and bake for about 8 minutes or until fragrant and lightly browned. Allow to cool.
  2. Line a 9×6-inch pan or a bread loaf pan with parchment or waxed paper; set aside.
  3. In a small saucepan, heat the white chocolate chips and sweetened condensed milk over med-low heat, stirring constantly, until melted and smooth.
  4. Turn off heat and stir in butter, vanilla and salt until smooth.
  5. Stir in walnuts until well distributed.
  6. Pour into prepared pan, smoothing out the top.
  7. Refrigerate until set. Cut into squares.

Tips

If you’d like to double this recipe, use a 9×13-inch pan.

Easy Vanilla Walnut Fudge Recipe

Easy Vanilla Walnut Fudge V2 (7)

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 18-24 pieces

Ingredients

  • 1 C. chopped walnuts
  • 12 oz. white chocolate chips
  • 7 oz. sweetened condensed milk
  • 2 Tbsp. unsalted butter, softened and cut into pieces
  • 1 ½ tsp. Spice Islands® Pure Vanilla Extract
  • Pinch sea salt

Directions

  1. Preheat oven to 350˚ F. Lay chopped walnuts out on a baking sheet and bake for about 8 minutes or until fragrant and lightly browned. Allow to cool.
  2. Line a 9×6-inch pan or a bread loaf pan with parchment or waxed paper; set aside.
  3. In a small saucepan, heat the white chocolate chips and sweetened condensed milk over med-low heat, stirring constantly, until melted and smooth.
  4. Turn off heat and stir in butter, vanilla and salt until smooth.
  5. Stir in walnuts until well distributed.
  6. Pour into prepared pan, smoothing out the top.
  7. Refrigerate until set. Cut into squares.

Tips

If you’d like to double this recipe, use a 9×13-inch pan.

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