Homemade Butter Walnut Fudge is a true treat that’s perfect for the holiday season. Add it to a cookie platter for the neighbors or just keep it in the fridge to quench that holiday sweet tooth!
½ cup Land O Lakes® Butter
1 cup brown sugar
1 cup white sugar
1 cup sweetened condensed milk
½ cup white chocolate chips
2 teaspoons vanilla extract
½ cup toasted walnuts, chopped
Coarse sea salt, for topping
- Line a medium baking dish (like 8×8, 1 ½ qt, or similar) with parchment paper.
- Add walnuts to a large skillet over low heat. Toast for 4-5 minutes, stirring occasionally, until walnuts smell nutty and start to toast in spots. Remove from heat and roughly chop once cool.
- In a heavy, medium pot over medium-low heat, add butter (show packaging before adding). Melt butter and then add sugars and sweetened condensed milk to the pot. Stir together.
- Cook candy mixture, stirring every few minutes. Mixture will start to lightly bubble. Cook fudge until it reaches the soft ball stage for candy, 235-240˚F. Use an instant read thermometer or candy thermometer to ensure it reaches the proper temperature. It should take around 10 minutes to reach this temperature, maybe longer depending on your stove heat.
- When fudge reaches the correct temperature, remove from heat and stir in white chocolate chips and vanilla. Stir until chocolate is melted.
- Pour fudge into parchment-lined dish. Sprinkle with toasted walnuts and coarse salt.
- Let fudge cool at room temperature for 30 minutes to slowly cool. Then transfer to fridge to set up completely, at least two hours.
- Remove fudge from fridge and lift out of baking dish. Peel off parchment paper and cut into about 1 1/2-inch pieces.
- Store leftover fudge in the fridge in an airtight container for up to two weeks