Celebrity Fudge



3 pkgs German Sweet Chocolate (1/4 lb.)
2 cups semi-sweet chocolate chips
2 cups marshmallow creme (1 pt.)
2 cups chopped nuts (your choice)
4 1/2 cups sugar
1/8 teaspoon salt
2 tablespoons butter
1 2/3 cup evaporated milk (1 tall can)


Break German Sweet Chocolate into squares and place in a large mixing bowl with the chocolate chips, marshmallow creme and nuts.
Bring sugar, salt, butter and milk to a boil, stirring occasionally, forming a syrup. Cook slowly for about 6 minutes.

Pour the boiling syrup mixture over the chocolate mixture in the mixing bowl. Stir until chocolate is melted.
Pour mixture into ungreased 9×13 inch pan. Cool until firm. Cut into squares.

Chef’s Note: If you want to cut into squares and send out as gifts or store part of the fudge and serve the rest, line the 9×13 inch baking pan with parchment paper so the fudge can easily be removed and cut after cooling.

4 thoughts on “Celebrity Fudge

  1. lovely! 🙂 can you explain what’s marshmallow cream ? i can find marshmallows but cream is hardly available in here Pakistan. Ty!

  2. Hi I found this Recipe for home made marshmallow cream I hope this helps 🙂


    3/4 cup granulated sugar
    1/2 cup light corn syrup
    1/4 cup water 1/8 teaspoon fine salt
    2 large egg whites, at room temperature
    1/4 teaspoon cream of tartar
    1 1/2 teaspoons pure vanilla extract


    Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
    Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
    When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

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