Four Chip Fudge

Four Chip Fudge
Four Chip Fudge

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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