Prep 10 mins
Cook 10 mins
I love fudge, but sometimes I just don't want all that chocolate....don't tell anyone I said that!!!! This is a great fudge, minus the chocolate. I found this recipe in TOH and did a make over on it to suit my taste. The original recipe calls for pecans, but we prefer walnuts in our fudge.
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup half and half milk (you can use whipping cream)
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 1 cup walnuts, lightly toasted and coarsely chopped
- In a large heavy saucepan, combine the butter, sugars, half and half and salt.
- Bring to a boil over medium heat.
- Once the mixture is boiling good, boil for 5 minutes, stirring constantley.
- Remove from heat, stir in the vanilla and mix well.
- Stir in confectioner's sugar, then fold in walnuts.
- Spread mixture into a 8" square dish (the size of the dish is not an exact, use what ever size you desire to get the thickness you want).
- Cover with plastic wrap and cool until room temperature.
- Cut into 1 inch squares and store in airtight container in refridgerator.
My local convient store sell these little squares of walnut fudge for .95! Now I make my own. Have made them with rum and maple flavoring as well. What a find! Thanks for the savings and sharing this recipe.
"For some reason I guess I posted a second time to soon so they took the second of the two here is the first too." Ok this is the last of 14 fudges that I have made this year. I to am not a huge fan of chocolate either, I like chocolate donâ€™t get me wrong, but I tend to leaning more to caramels and vanillas. I like this one very much. A simple recipe too! This is Not a real soft fudge but is melts in your mouth buttery-creamy and the flavor is so yum. I followed it to the letter walnuts and all. I will say that sometimes the recipes for fudge that doesnâ€™t use a candy thermometer scare me, 5 minutes will that be enough or is it not long enough.. I used a 9x9 inch pan and it is thin but perfect for that â€œlittle pop in the mouth sweetnessâ€? This will be one that I make again with pecans cashews, and walnuts! Ok I ran to the stove to try my own suggestion of three minutes and this did the trick for me. I think it has to do with the size of the pan and maybe whether you use medium heat or high heat. I used high for three minutes and yum yum soft. thank you for this recipe.
Really yummy, very quick and easy to make, very rich, I have used it to top a fudge brownie slice as well and it is just beautiful, will make for gifts for Christmas coming up. I use almonds in mine that is the only thing I did different, thanks for a great recipe.