There’s something so comforting about making your own batch of creamy vanilla walnut fudge. I’ve lost count of how many times I’ve wrapped these little squares of joy in wax paper for holiday gifts or set them out for guests who stopped by unexpectedly.

Making it at home saves a trip to the mall and lets you tweak it just how you want. I love that you can whip it up with pantry staples—no fancy ingredients required. It’s the kind of recipe you’ll want to keep on standby for whenever that sweet craving hits.

Why This Fudge Is a Family Favorite

This fudge reminds me of the boxes of candy my relatives used to share at Christmas—always wrapped in pretty paper, always a little indulgent. But homemade fudge? That feels even more special.

This version has that signature creamy, melt-in-your-mouth texture with just the right firmness to hold its shape. The walnuts add a toasty crunch that makes every bite interesting. It’s become my go-to edible gift, and I usually set aside a stash in the fridge for late-night snacking.

Ingredients You’ll Need

Here’s what I keep on hand to make this fudge any time:

Evaporated Milk
A true lifesaver. It’s easier to work with than heavy cream and gives the fudge that rich, velvety body. I always keep a few cans in the pantry.

White Chocolate Chips
These are what bring the creamy vanilla base to life. I like to use a brand that melts smoothly. If you’re feeling creative, you can swap them out for dark or semi-sweet chips for a different spin.

Granulated Sugar
You need the real thing here—no cutting corners with substitutes if you want that classic fudge sweetness.

Butter
Adds richness and helps the fudge set into that perfect, firm-but-creamy bite.

Marshmallow Creme
It keeps the fudge soft and luscious, giving it that pillowy texture I love. I’ve used mini marshmallows in a pinch—just melt them gently before mixing.

Vanilla Extract
It’s what gives this fudge its signature flavor. I sometimes swap in maple extract if I want a maple-walnut vibe.

Walnuts
Chopped walnuts add that satisfying crunch. I always toast them lightly to deepen the flavor. If you’re gifting to someone who can’t do nuts, it’s fine to skip them or try pecans or even candied nuts.

How I Make It in My Kitchen

This fudge is one of those recipes that sounds impressive but is secretly simple. Here’s how I do it:

1. Prep Your Pan
I line my baking dish with foil or parchment, leaving extra hanging over the sides so I can lift the fudge out easily later. Makes for clean, neat cuts.

2. Melt and Mix
In a sturdy saucepan, I combine sugar, butter, and evaporated milk over medium heat. I keep stirring, watching it carefully—sugar burns can ruin your batch fast. Once it starts bubbling, I set a timer for about 4 minutes of steady stirring.

3. Add the Good Stuff
Off the heat, I stir in the white chocolate chips, marshmallow creme, and vanilla extract. Everything melts into this thick, glossy cloud of sweetness. I add the toasted walnuts last, folding them in so they’re evenly distributed.

4. Pour and Cool
I pour the fudge into my lined pan, spreading it into an even layer. It needs to chill in the fridge for at least 4 hours—this part always tests my patience.

5. Cut and Share
Once it’s firm, I lift it out and cut it into squares. They’re ready to box up as gifts, set out on a holiday tray, or (let’s be honest) stash in the fridge for my own treat later.

Little Tips From My Kitchen

Be Patient About Cooling
I’ve been tempted to speed things up in the freezer, but it really messes with the texture. It gets too hard and loses that creamy bite. Letting it chill in the fridge is worth the wait.

Toast the Nuts
If you’ve never toasted your walnuts before adding them, you’re missing out. Just a few minutes in a dry skillet or oven brings out so much flavor.

Line Your Pan Well
Lining your pan with foil or parchment makes clean-up easy and gives you those neat, professional-looking squares.

Try Different Flavors
Don’t be afraid to swap vanilla extract for maple or almond. The base is versatile enough to handle all kinds of variations.

Fun Ways to Mix It Up

Different Nuts
Pecans, peanuts, or hazelnuts all work beautifully. I’ve even tried it with candied pecans for a sweet crunch.

Chocolate Variations
Sub in semi-sweet or dark chocolate chips if you’re craving something richer. White almond bark also melts nicely and is easy to find.

Swirled Toppings
Before it sets, drizzle a little salted caramel or chocolate ganache over the top and use a toothpick to swirl it in. Makes it look fancy without any extra work.

Maple-Walnut Fudge
One of my favorites. Use maple extract instead of vanilla, and replace half the sugar with brown sugar. It’s got that old-school fudge shop vibe.

Marshmallow Alternatives
Mini marshmallows work if that’s what you have. Just melt them slightly before adding so they incorporate smoothly.

How I Store It

At Room Temperature
If it’s cool in the house, I’ll leave the fudge covered with plastic wrap on the counter for up to 3 days. Great for quick snacking.

In the Fridge
I usually cut the fudge and store it in an airtight container. It keeps beautifully for up to 2 weeks. I like grabbing a piece with my coffee in the afternoon.

Freezing
For longer storage, I layer the cut squares between parchment in a freezer-safe container. It’ll keep for around 4 months. Just move it to the fridge the day before you need it so it softens gently.

FAQs From My Own Experience

Can I make it ahead?
Absolutely. I often make it a week or two before I plan to gift it. It actually tastes better once it’s had time to set.

Do I have to use walnuts?
Nope! You can leave them out or try other nuts. I’ve even made it nut-free for friends with allergies.

What if I don’t have marshmallow creme?
Melted mini marshmallows work fine. Just be sure they’re nice and gooey before stirring them in.

How do I keep it from sticking?
Line your pan well, and if you’re freezing it, use parchment between layers.

Can I double the recipe?
I’ve done it many times for big batches. Just use a larger pan and make sure you have room in your fridge for chilling.

This fudge is the kind of thing I make when I want to spoil someone a little—or just treat myself. Whether you’re sharing it or hoarding it (no judgment here), it always hits the spot.

Try other Fudge recipes:

• Nutella Fudge
• Microwave Peanut Butter Fudge
• Marshmallow Fluff Fudge