White Walnut Fudge
Prep time
Total time
Rich and creamy, White Walnut Fudge has no chocolate, just a wonderful combination of ingredients to make this a favorite candy. Make sure and toast the walnuts to really bring out the walnut flavor.
Recipe type: Dessert | Candy | Chocolate
  • 4 cups granulated sugar
  • ½ cup light corn syrup
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ teaspoon salt
  • ½ cup half and half cream
  • ½ cup whipping (heavy) cream
  • 1 cup (4 ounces) marshmallow cream
  • 2 teaspoons pure vanilla extract
  • 1 cup walnuts, toasted, coarsely chopped
Prepare one 9 inch square pan. Line the pan with parchment paper, allowing overhang on all sides. Lightly grease the top of the parchment paper. Tip: rub a bit of vegetable shortening or butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in place. Or, line the pan with foil, allowing overhang on all sides, and lightly grease the top.
  1. In a large heavy-bottomed pan, combine granulated sugar, corn syrup, butter, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  2. Stir in the half and half and whipping cream. Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.
  3. Let the candy sit until the bubbling has stopped. Add the marshmallow cream and vanilla on top of the hot candy, but don’t stir. After the candy has cooled a bit, give the candy a quick stir to combine the marshmallow and vanilla but don’t worry about completely combining at this step. Let candy sit without stirring until cooled to approximately 140 to 150 degrees, 20 to 30 minutes.
  4. When candy is cooled to approximately 140 to 150 degrees, remove the candy thermometer and beat the candy with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes. Quickly add the walnuts and stir just until mixed.
  5. Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands.
  6. Let set about 1 to 4 hours to completely cool and become firm. Cut into approximately 1-inch squares.
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stove top Pan: One 9" Square Baking Pan Pan Prep: Parchment Lined Storage: Airtight Container, Cool Place

Help: Toasting Nuts and Seeds

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Recipe by at https://thebakingpan.com/recipes/candy/white-walnut-fudge/