Valentine Chocolate Nut Fudge | Lifestyle.INQ

OCTOBER 27, 2022


With Valentine’s Day fast approaching, many of us are wondering what to give or serve that someone special. Since chocolate seems to be the traditional gift of choice, how about making some chocolate fudge?

This recipe for fudge is made more delicious with the inclusion of nuts, which add some crunch. And since it needs no baking, it’s easy to prepare. You can make it even if you don’t have an oven. Just be sure to chill it well before serving.

Chocolate Nut Fudge

2  tbsp butter

2  c semisweet chocolate chips

1 c coarsely chopped cashew nuts

To sprinkle (optional):

½  c chopped cashew nuts

Lightly grease an eight-inch or a nine-inch square pan or spray the pan with nonstick cooking spray. Line the pan with waxed paper or baking paper.

In a double boiler, over low heat, combine butter and chocolate chips. Stir until chips are completely melted and mixture is smooth. Remove from heat. Fold in nuts. Pour mixture into the prepared pan and spread evenly. If desired, sprinkle the top with the ½ cup chopped nuts. Chill in refrigerator for 40 to 45 minutes. Cut into squares and serve.

For more tips, recipes and stories, visit author’s blog: and Facebook fan page: Follow on  Twitter @NormaChikiamco.

Cook’s tips:

Chocolate chips must be at room temperature so they melt easily.

For a quick method of chopping the nuts: Place nuts in a re-sealable plastic bag. Seal the bag tightly and lay it flat on a sturdy surface. Run a rolling pin along the plastic bag to break the nuts into smaller pieces.

For the double boiler, the water in the base pan must not touch the bottom of the upper pan (where the butter and the chocolate chips are) so the mixture does not scorch. Also, the water should only be simmering, not boiling.

This fudge melts easily so keep it chilled until ready to serve. Store any leftover in a tightly covered container in the refrigerator.

Serving suggestion: After cutting the fudge into squares, put them in colorful cupcake paper holders.

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