Four Chip Fudge
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“This fudge is delicious, and requires no boiling. It makes a very large pan -- great for holidays or office parties.”
Four Chip Fudge
0 recipe photos
READY IN:20mins |
|
YIELD:4 1/2 Pounds |
UNITS:US |
Ingredients Nutrition
- 1 1⁄2 teaspoons butter, plus
- 3⁄4 cup butter, divided (no substitutes)
- 1 (14 ounce) can sweetened condensed milk
- 3 tablespoons milk
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 (11 1/2 ounce) package milk chocolate chips
- 1 (10 ounce) package peanut butter chips
- 1 cup butterscotch chips
- 1 (7 ounce) jar marshmallow creme
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 1 cup chopped walnuts
Directions
- Line a 13x9x2 inch pan with foil and grease the foil with 1½ teaspoons 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.
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Four Chip Fudge