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Oh, Fudge! with Duff Goldman

Makes 48 squares

Prep Time: 15 minutes

Cooking Time: 10 minutes, plus 2 to 3 hours for chilling


9 × 13-inch baking dish
Cooking spray
Sheet pan
Large pot
Wax paper
Wooden spoon

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  • 2 cups (250 grams) chopped walnuts
  • 6 cups (1050 grams) semisweet chocolate chips
  • Two 14-ounce (794 grams) cans sweetened condensed milk
  • 1/2 cup (1 stick or 113 grams) unsalted butter
  • Pinch of kosher salt
  • 1 teaspoon (5 grams) pure vanilla extract
  • Cooking spray


Preheat the oven to 350°F. Spray a 9 × 13-inch baking dish with cooking spray and line it with wax paper.

Place the walnuts on a sheet pan and toast for 10 minutes, or until they are fragrant and just start turning brown.

In a large pot over medium heat, melt the chocolate chips, sweetened condensed milk, butter, and salt. Heat it to just short of a boil, until it’s loose and melted.

Remove the pot from the heat and, using a wooden spoon, stir in the vanilla and the toasted walnuts.

Pour the hot mixture into the prepared baking dish and put in in the fridge until it is cool and set. Cut into 2-inch squares.

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