Back to Four-Chip Fudge

Print Options

 
 Print
Four-Chip Fudge Recipe

Four-Chip Fudge Recipe

I stir up this wonderful creamy fudge every Christmas. My friend Marlene gave me the recipe years ago, and I've passed it on to everyone who tries it. Flavored with four different kinds of chips, this is the best fudge I've ever tasted! -Delores Wigginton, Prudenville, Michigan
TOTAL TIME: Prep: 25 min. + chilling YIELD:117 servings

Ingredients

  • 1-1/2 teaspoons plus 3/4 cup butter, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 3 tablespoons 2% milk
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 package (10 ounces) peanut butter chips
  • 1 cup butterscotch chips
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped walnuts

Directions

  • 1. Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next six ingredients. Cook and stir constantly until smooth. (Mixture will first appear separated; continue stirring until fully blended). Remove from the heat; stir in the marshmallow creme and extracts until well blended. Stir in nuts.
  • 2. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 4-1/2 pounds.