Dark Chocolate Nutty Fudge (5 Ingredients, No-Bake, Eggless)

Hello lovelies,

Remember the dabba of kaju and badam in mummy’s kitchen? The one kept “only for guests”? And how many of us quietly picked a few when nobody was looking?

This Diwali, open that dabba and turn it into dark chocolate nutty fudge. It’s rich, chewy and full of crunch in every bite. You need just 5 ingredients, no oven for the fudge itself, and no eggs at all.

Why you’ll love this fudge

• Only 5 ingredients, and ready to chill in about 15 minutes
• 100% eggless and no-bake
• Rich dark chocolate with a crunch of nuts in every square
• Keeps for up to 2 weeks in the fridge, so you can make it ahead for Diwali guests

Ingredients and why they matter

• Dark chocolate: the heart of this fudge. Use a chocolate you enjoy eating on its own, because the fudge tastes only as good as the chocolate.
• Sweetened condensed milk: gives fudge its soft, chewy texture and all the sweetness it needs. No extra sugar required.
• Butter: makes the fudge glossy and smooth.
• Nuts: walnuts, pistachios, cashews or almonds, alone or mixed. Whatever is in your dabba works.
• Vanilla: just a little, to round off the chocolate.

How to make it

1. Toast the nuts. Toasting brings out their flavour and keeps them crunchy inside the fudge. Cool and chop roughly.
2. Line the tin. Leave some parchment hanging over the sides, so you can lift the fudge out easily.
3. Melt it slowly. Chocolate, condensed milk and butter go into a bowl over simmering water. Stir until thick and glossy.
4. Add the nuts and vanilla. Fold gently, until every nut is wrapped in chocolate. The mixture gets thick and heavy, and that’s exactly how good fudge should feel.
5. Set it. Spread it in the tin, smooth the top, and let the fridge do the rest.
6. Cut. Lift it out and cut into squares.

My tips

• Keep the heat low. Overheated chocolate turns grainy and oily.
• Don’t skip toasting the nuts. It makes a big difference to the flavour.
• Wipe the knife clean between cuts for neat squares.
• Want it sweeter? Use half milk chocolate and half dark.

Storage

Keep the fudge in an airtight box in the fridge for up to 2 weeks. Take it out about 10 minutes before serving.

FAQ

Can I use milk chocolate? Yes. The fudge will be sweeter and slightly softer.

Can I make it in the microwave? Yes. Melt everything in 30-second bursts, stirring each time.

Is this fudge eggless? Yes, completely.

Watch the video

Dark Chocolate Nutty Fudge

A rich, chewy no-bake dark chocolate fudge made with condensed milk, butter and plenty of toasted nuts. Eggless, 5 ingredients, and perfect for Diwali.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chilling 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings: 36 squares

Course: Dessert

Cuisine: Indian

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 1/2 cups chopped nuts walnuts, pistachios, cashews and/or almonds (about 200 g)
• 400 g sweetened condensed milk (1 tin)
• 450 g dark chocolate chopped
• 2 tbsp butter (25 g)
• 1 tsp vanilla extract

Equipment

• 8-inch square tin
• parchment paper
• Heatproof bowl and a pan of simmering water
• Spatula
• Sharp knife

Method

 

1. Spread the nuts on a baking tray and toast them in a preheated oven at 160°C for 8–10 minutes, until fragrant. Cool, then chop roughly.
2. Line an 8-inch square tin with parchment paper, leaving some paper hanging over the sides.
3. Put the chocolate, condensed milk and butter in a heatproof bowl set over a pan of gently simmering water. Stir until melted, smooth and glossy.
4. Take the bowl off the heat. Stir in the vanilla and the toasted nuts until every nut is coated.
5. Spread the fudge into the tin and smooth the top.
6. Refrigerate for at least 3 hours, or overnight, until firm.
7. Lift the fudge out using the paper and cut into squares with a sharp knife.

Video

Notes

Keep the heat low and the water just simmering. Overheated chocolate turns grainy.

Use any mix of nuts you have at home.

Wipe the knife clean between cuts for neat squares.

Storage: airtight box in the fridge for up to 2 weeks.

Related Recipes You’ll Love

• Rasmalai White Chocolate Fudge: all the flavours of rasmalai set into a creamy fudge.
• Rose Pistachio White Chocolate Fudge: a fragrant, festive no-bake fudge.
• 14 Eggless Diwali Desserts: cakes, fudge and ladoos to make this Diwali.

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XOXO, Deepali