Adding baking soda to this quick no-cook fudge gives it a creamy texture similar to traditional cooked fudge.

Yield: Makes 36.



  • 16 oz (448 g) semi-sweet chocolate, chopped
  • 1/2 tsp baking soda
  • Pinch salt
  • 1 can (300 mL) sweetened condensed milk
  • 1 tbsp vanilla
  • 1 cup chopped walnuts


  1. Line an 8 inch square baking pan with non-stick foil, leaving a 2 inch overhang.
  2. Place chocolate, baking soda and salt in a stainless steel bowl. Stir in sweetened condensed milk and vanilla.
  3. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl. Cook chocolate mixture, stirring constantly, until chocolate is almost melted.
  4. Remove bowl from saucepan and stir until chocolate is completely melted. Stir in walnuts.
  5. Pour chocolate mixture into prepared pan. Refrigerate, uncovered, until firm.
  6. Using foil as an aid, lift fudge from pan. Cut into squares. Remove squares from foil. Store in an airtight container in refrigerator for up to 1 week. May be frozen for up to 1 month.
Nutritional analysis per serving:

116 calories, 6.8 g fat, 1.8 g protein, 14.1 g carbohydrate, 1 g fibre, 38 mg sodium