Four Chip Fudge

Recipe by KYGreek
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    teaspoons butter, plus
  • 34
    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
  • 12
    teaspoon almond extract
  • 12
    teaspoon vanilla extract
  • 1
    cup chopped walnuts
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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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