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Four Chip Fudge


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Four Chip Fudge 0 Picture


  • 1 1/2 tsp. plus 3/4 cut butter, (NO substitutes), divided
  • 1 can (14 oz) sweetened condensed milk
  • 3 TB milk
  • 1 pkg. (12 oz) semisweet chocolate chips
  • 1 pkg. (11 1/2 oz) milk chocolate chips
  • 1 pkg. (10 oz) peanut butter chips
  • 1 cup butterscotch chips
  • 1 jar (7 oz) marshmallow crème
  • 1/2 tsp. almond extract (optional)
  • 1/2 tsp. vanilla extract
  • 1 cup chopped walnuts



Step 1

Line a 9x13 pan with foil and grease the foil with ½ tsp. of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next five ingredients. Cook and stir constantly until smooth. Remove from the heat; stir in the butterscotch chips, marshmallow crème and extracts until well blended. Stir in nuts. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield about 4½ pounds.

NOTE: Test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.

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