Chocolate Walnut Fudge

I saw a really hilarious comedy set the other day by Sapan Verma about Lonavla. My favourite bit was when he mentions that the only thing one can do to pass the time is try to differentiate between Maganlal Chikki and ‘The Real Maganlal Chikki’. Unless you go with family or plan to drink the night away with friends at their cottage, there is basically nothing to do there except meet other Mumbaikars who have also come to Lonavla.

Though he got one thing wrong. When Parsis go to Lonavla they don’t spend time deciphering the chikki’s. Instead they head straight to Coopers’. Situated about 20m away from Maganlal, Coopers’ is a tiny little shop in Lonavla market that has been around for decades. While they sell all sorts of sweets and sherbet, what they are known for is their iconic Chocolate Walnut Fudge. Like most other bawa shops they only make a set quantity each day and if they get sold out, it’s just too bad for you!

Chocolate Walnut Fudge from Lonavla Coopers

My grandpa used to be a cycling addict when he was younger and they used to bike it up to Lonavla on weekends just for fun (I really can’t decipher how this could be fun!). Though, if you’re going to be like me and finish half the box of fudge yourself then I can understand why cycling all the way there might be a worthy penance for the body.

Chocolate Walnut Fudge Final_3

Whenever I ask #BawaGroom where he’d like to go for a trip sadly his answer is always Lonavla or Goa. We’ve been to the former atleast 7 times since we got married and that’s why last year I put a ban on the place! The only sad bit about that however is that my supply of fudge has completely stopped.

Chocolate Walnut Fudge Final_1

Given I am addicted to the stuff, I decided to try making it at home and after a couple of failures I’ve managed to get a recipe that is almost-like the real thing. Do give it a try and let me know what you think!

Chocolate Walnut Fudge Final_4

Start by chopping up the chocolate and the walnuts finely. If you want the really good stuff I suggest you use pure chocolate like Callebaut but I’ve made it with compound and that works just as well! Get all your ingredients out and measured at this point before you go further.

Chop Chocolate and Walnuts for Chocolate Walnut Fudge

Now, setup a double boiler and melt the chocolate until it is smooth and runny. Add in the condensed milk and mix it thoroughly. Also, add in the butter and vanilla at this point.

Melt Chocolate for Chocolate Walnut Fudge

Finally, take the chocolate off the heat and add the walnuts. Mix well.

Add Walnuts to Chocolate Walnut Fudge

Empty into a tray lined with baking paper and now here is the most important part – you must let this cool overnight at room temperature (20 degrees approx). Ofcourse, since the room temperature is never 20 degrees in Mumbai I suggest you cool the fudge in your bedroom where the AC is on all night resisting the urge to stuff the whole thing in your mouth.

Chocolate Walnut Fudge Final

The next day, your fudge is ready! You can store it in the fridge now or outside but I find it starts to melt and go excessively gooey with the latter.

To make about 500gm fudge you will need:

200gm dark chocolate (or compound) roughly chopped
200ml condensed milk
1 tbsp butter
100gm walnuts
1 tsp vanilla extract

*Do note that your fudge taste will differ based on the quality of chocolate and vanilla extract you use so do try to use the good stuff.

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  1. Soham says

    Hey made this recipe works great . But do you know how the fudge becomes a lil grainy ? . Similar to lonavla or mahableshwar mayb khoya will make it grainy .

    • says

      Hi Soham,

      It is the finely chopped walnuts in the fudge mixture which makes it grainy. Also, the addition of condensed milk to the chocolate affects the texture – atleast for my version of the recipe 🙂

    • says

      Hi Naina,

      The most commonly used is Morde though if you’d like a more superior quality fudge you can go for the Morde Chocolate rather than just the compound. Same goes for Vanilla – if you use extract from Vanilla Beans instead of an essence that’s always better but depends what you have available.

  2. Amy says

    Ooooh, nostalgia again! What memories of Lonavla…never was a chikki fan, but Cooper’s fudge! Dying to try this. Thank you, you’re a rockstar.

    • karan mehta says

      Hi, Perzen.

      My name is Karan Mehta am a chef and used to work with Oberoi’s Nariman point… For bakery and pastry… I must say this one better than the Coopers receipe… I just made a small twist to the receipe I used 500gm of chocolate and 400gms of milk maid..
      And it is just awesome… Thanks for sharing this wonderful receipe…

  3. Del says

    Wanted to know if I can melt the chocolate in microwave?
    Secondly, can u suggest some brand for vanilla essence…
    Thanks n keep up the great cooking!!!
    Love your posts!!

  4. anaita vesuvala says

    Karan Mehta has said to make a slight difference in the choc fudge recipee by adding 500 gms choc and 400 gms condensed milk. If we do this then dont we increase the quantity of butter and walnuts too?What do u suggest?

  5. Jasmin Saher says

    Hi perzen..Can I keep the fudge in freezer for say 3 hours or so for it to set? As right now in this cold weather, we don’t on the AC…Will it’s texture be affected?

    • says

      Hi Jasmin it would be better to put the fudge in the fridge to set and you can also store it there. I would remove it from the fridge 3 – 4 hours before serving and/or give it a quick microwave.

  6. Hetal says

    The recipe is awesome..I kept the fudge in the fridge to set and it became too hard.Also the butter got seperated and went hard..What could be the reason?
    I also used some khoya while making it.

    • says

      Hetal, I have never made it with khoya so I don’t know if that impacts the recipe in any way. My recipe does mention that the fudge must be set at room temperature and should not be put in the fridge. it went hard because you put it in the fridge – this is easily solved by microwaving it slightly.

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