Walnut Fudge | Walnut Toffee (Indian Christmas Sweet)

4 from 1 vote

Walnut Fudge | Walnut Toffee (Indian Christmas Sweet)

This walnut fudge (walnut toffee) is creamy, rich, and decadent packed with crunchy walnuts in every bite! Homemade walnut fudge makes for a delicious edible gift this Holiday season, or any other season really!

Course Christmas Sweets

Cuisine East Indian, Goan

Keyword Traditional Indian Christmas Sweets

Prep Time 10

Cook Time 15

Time to set the fudge 8

Total Time 8 25

Servings pieces

Calories 65kcal

Author Freda Dias

Ingredients

400 grams sweetened condensed milk
50 grams castor sugar or powdered sugar, approx 1/4 cup
15 grams unsweetened cocoa powder, 2 tablespoons
28 grams salted butter, 2 tablespoons
1/2 teaspoon vanilla extract
100 grams coarsely chopped walnut, about 1 cup

Instructions

Grease a 7 or 8-inch square pan with oil/butter or non-stick oil spray. You can also use any other pan, thali, or a buttered board. Line the pan with parchment paper overhang for easy removal of the fudge. Grease the parchment paper and set the prepared pan aside.
Add condensed milk, sugar, and cocoa powder in a heavy-bottomed, non-stick pan. Switch on the heat to medium-low, stir continuously with a silicon or wooden spatula for about 10 minutes.
Once it begins to thicken, reduce the heat to low, add butter and vanilla extract, cook until it starts leaving the sides of the pan.
Add the coarsely chopped walnuts. Mix well, and cook for few more minutes until the entire mixture comes together and leaves the sides of the pan. Switch off the heat.
Transfer the fudge mixture to a greased tray or a buttered board, spread it evenly with an offset spatula or regular spatula. Sprinkle some chopped walnuts, press it down gently with the spatula. Air-dry, uncovered, for a few hours/overnight or until it sets.
Once it has set, it will appear firm. Lift the fudge out of the pan. Cut into squares or diamonds. Enjoy!

Video

Notes

You can increase the yield of this batch by cutting smaller pieces or by spreading the fudge mixture onto a larger surface area such as a buttered board or a bigger pan. That way you will end up with a higher yield with lesser thickness.

With these pan dimensions mentioned in the post, my fudge set overnight. The setting time for the fudge depends on the thickness of the layer. The thicker it is, the more time it will take to set. The surface will form a skin and appear set, but it will be gooey inside. A thick layer will take 2-3 days to set.

Storage: Store the walnut fudge in a cool, dry place for up to 2 weeks in an airtight container. It does not need to be refrigerated. Even if you do refrigerate it, let it sit out till it reaches room temperature before serving.

Nutrition Disclaimer: Nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition