Chocolate Walnut Fudge

Posted on March 20th, 2013, in Cookbook Recipes, Desserts, Recipes.

Chocolate Walnut Fudge | SweetLeaf®

This recipe is featured in our cookbook, Cooking with SweetLeaf Stevia®.


  • 1 cup SugarLeaf®
  • 4 oz. chocolate, unsweetened
  • 3 Tbsp. butter, plus more for greasing pan
  • 1 cup half-and-half
  • 1 Tbsp. corn syrup
  • 1 Tbsp. vanilla extract
  • 1/2 cup walnuts, chopped


Grease an 8-by-8-inch pan with butter.

In a heavy-bottomed saucepan, combine SugarLeaf®, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 235 degrees F.

Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, then mix until well-blended. Pour into the prepared pan. Let sit in cool, dry area until firm. Cut into 1-inch pieces and store in an airtight container.

Serves: 20

Nutrition Facts:

  • Serving size: 1
  • Calories: 120
  • Calories from Fat: 60
  • Total Fat: 7g (11% DV)
  • Saturated Fat: 3g (15% DV)
  • Trans Fat: 0g
  • Cholesterol: 10mg (3% DV)
  • Sodium: 5mg (0% DV)
  • Total Carbohydrate: 14g (5% DV)
  • Dietary Fiber: <1g (4% DV)
  • Sugars: 12g
  • Protein: 1g
  • Vitamin A: (0% DV)
  • Vitamin C: (0% DV)
  • Calcium: (0% DV)
  • Iron: (0% DV)

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • Rick

    Why does this recipe show 1 full cup of Stevia? That seems really extreme because of the potency over regular sugar. I noticed most of the other recipes only show around 1 tsp or tblsp with even more ingredients involved.

  • Ann D

    Using corn syrup sorta’ defeats the purpose here…just sayin’