Total Time
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.

Ingredients Nutrition


  1. In a large heavy saucepan, combine the butter, sugars, half and half and salt.
  2. Bring to a boil over medium heat.
  3. Once the mixture is boiling good, boil for 5 minutes, stirring constantley.
  4. Remove from heat, stir in the vanilla and mix well.
  5. Stir in confectioner's sugar, then fold in walnuts.
  6. 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).
  7. Cover with plastic wrap and cool until room temperature.
  8. Cut into 1 inch squares and store in airtight container in refridgerator.


Most Helpful

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.

L DJ September 16, 2007

"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 don’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 doesn’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 “little pop in the mouth sweetness� 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.

LB in Middle Georgia December 23, 2006

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.

aussie deb December 07, 2006

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