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Walnut Truffle Fudge

This recipe can be made with any type of nut or add white chocolate chips or dried fruits.

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  • 3 cups semisweet chocolate, chopped
  • 1 (14 ounce) can sweetened condensed milk
  • Pinch of kosher salt (Be careful to only add very little, about 10 to 12 grains)
  • 1 tablespoon kirsch or brandy (optional)
  • 1/4 cup sweet butter
  • 1 cup toasted chopped walnuts


  1. Melt all ingredients in the top of a double boiler and whisk until well combined.
  2. Mix in nuts and pour into a 9-inch square cake pan lined with plastic wrap or aluminum foil.
  3. Refrigerate for 2 to 3 hours until firm.
  4. Remove from pan and cut into 1-inch squares or diamonds.
  5. Serve at room temperature or slightly chilled in warm weather.