Nut Fudge

Makes 7-8 dozen


1 pound German chocolate, chopped
6 oz. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (7 oz.) jar marshmallow cream
1 1/2 cups walnuts, roughly chopped
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste


Line an 8×8 or 9×13-inch baking dish (depending on how thick you like your fudge) with aluminum foil or parchment paper, leaving an overhang on both sides, so it’s easy to extract from pan.

Set up a double-boiler with a heat-proof bowl set over a small saucepan of simmering water and place the chocolates, condensed milk, butter and salt in the top bowl.

Cook until chocolate is fully melted and mixture is smooth, then stir in the marshmallow cream.

Remove from heat and stir in vanilla extract and fold in chopped walnuts until incorporated.

Pour chocolate mixture into lined baking pan and use a rubber spatula to smooth over the top.

Refrigerate at least 2 hours, or until set and firm.

Extract aluminum foil or parchment paper from baking dish and remove block of fudge.

Cut into small squares and serve immediately, or store, refrigerated, in an air-tight container for up to 2 weeks.