Easy Chocolate Fudge Recipe – Walnut Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Fudge Recipe – Walnut Indian Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And sometimes, you just need a little chocolate, right? This easy chocolate fudge recipe is my go-to when those cravings hit. It’s ridiculously simple, requires no cooking (yes, you read that right!), and is always a crowd-pleaser. I first made this for a Diwali gifting exchange and it disappeared within minutes! It’s a little slice of happiness, and I can’t wait to share it with you.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love fudge? This recipe is perfect because it’s:

• No-Cook: No need to stand over a hot stove!
• Quick & Easy: Ready in under 10 minutes of prep time.
• Rich & Decadent: Seriously chocolatey goodness.
• Customizable: Add your favorite nuts or spices.
• Perfect for Gifting: Homemade treats are always appreciated!

Ingredients

Here’s what you’ll need to whip up a batch of this dreamy fudge:

• 4-5 tbsp Condensed Milk (about 80-100g)
• 3 tbsp Cocoa Powder (about 20-25g)
• 1 cup Heavy Cream (240ml)
• 5-6 pieces Walnuts (chopped) (optional, about 30-40g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Heavy Cream: This is key to that smooth, melt-in-your-mouth fudge texture. Don’t try to substitute with milk or half-and-half – it just won’t be the same. We need that fat content!
• Condensed Milk: Quality matters here! A good quality condensed milk will give you a richer, creamier fudge. I usually go for a brand that’s known for being thick and sweet.
• Cocoa Powder: You have options! Dutch-processed cocoa powder will give you a darker, milder flavor, while natural cocoa powder will be a bit brighter and more acidic. I personally prefer Dutch-processed for this recipe, but feel free to experiment and see what you like best.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, grab a bowl and pour in the heavy cream. Add the condensed milk and cocoa powder.
2. Now, whisk everything together really well until it’s completely smooth and there are no lumps. This might take a minute or two, but it’s worth it!
3. Pour the chocolatey mixture into an airtight container. A glass or plastic container works great. Alternatively, you can line a square dish with parchment paper and pour it in.
4. Pop it in the freezer for about 5 hours, or until it’s completely solid.
5. When the mixture is half-set (after about 2-3 hours), gently fold in the chopped walnuts. This helps them stay distributed throughout the fudge. Then, return it to the freezer to finish setting.
6. Before serving, let it sit at room temperature for 3-4 minutes. This makes it easier to cut and enjoy. Garnish with extra walnuts if you’re feeling fancy!

Expert Tips

Want to make sure your fudge turns out perfectly every time? Here are a few of my secrets:

• Preventing Crystallization: Make sure everything is really well combined. Any little bits of cocoa powder that aren’t fully incorporated can cause crystallization.
• Perfect Consistency: The fudge should be firm but still slightly soft. If it’s too hard, let it sit at room temperature for a bit longer. If it’s too soft, pop it back in the freezer for another 30 minutes.
• Easy Removal: If you used a container, you can run a warm knife around the edges to help loosen the fudge. If you used parchment paper, just lift the fudge out using the paper!

Variations

This recipe is a great base for all sorts of fun variations!

• Vegan Adaptation: Swap the heavy cream for full-fat coconut cream. It gives a lovely subtle coconut flavor that complements the chocolate beautifully.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: My aunt always adds a tiny pinch of cardamom to hers – it adds a lovely warmth and complexity. About 1/4 teaspoon is perfect.
• Festival Adaptations: This is amazing for gifting during Diwali or Christmas. Package it up in pretty boxes with ribbons and it’s a guaranteed hit! My friends always request it.

Serving Suggestions

Honestly, this fudge is delicious on its own! But if you want to get fancy, you can:

• Serve it with a cup of hot chai.
• Pair it with fresh fruit like strawberries or raspberries.
• Crumble it over ice cream.

Storage Instructions

Store leftover fudge in an airtight container in the freezer for up to 2 weeks. You can also store it in the refrigerator for up to a week, but it will be a bit softer.

FAQs

Got questions? I’ve got answers!

1. Can I make this fudge ahead of time? How long will it keep?

Absolutely! You can make this fudge up to a week in advance and store it in the freezer. It will keep for up to 2 weeks frozen.

2. What’s the best way to chop the walnuts for even distribution?

I like to roughly chop the walnuts with a knife. You don’t want them too fine, or they’ll get lost in the fudge. A little chunkiness is good!

3. My fudge is too soft/too hard – what went wrong?

If it’s too soft, you probably didn’t freeze it long enough. Pop it back in for another 30 minutes. If it’s too hard, it might have been frozen for too long, or the heavy cream wasn’t cold enough. Let it sit at room temperature to soften up.

4. Can I use a different nut instead of walnuts?

Definitely! Almonds, pistachios, or pecans would all be delicious.

5. Is it possible to make a dairy-free version of this fudge?

Yes! As mentioned above, coconut cream is a great substitute for heavy cream.

6. What is the best container to use for freezing and setting the fudge?

A glass or plastic airtight container works perfectly. Alternatively, a square baking dish lined with parchment paper is also great.