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Four Chip Fudge




Source of Recipe


Taste of Home Holiday Recipes 2004






Recipe Introduction


Creamy, rich fudge. I am not a big fan of butterscotch and would like to try this replacing the butterscotch chips with an equal amount of peanut butter chips. I am also not a fan of nuts in fudge, so I left them out.





List of Ingredients



• 1 1/2 t. + 3/4 c. butter, divided
  
• 1 (14 oz.) can sweetened condensed milk
  
• 3 T. milk
  
• 1 (12 oz.) pkg. semisweet chocolate chips
  
• 1 (11.5 oz.) pkg. milk chocolate chips
  
• 1 (10 oz.) pkg. peanut butter chips
  
• 1 c. butterscotch chips
  
• 1 (7 oz.) jar marshmallow creme
  
• 1/2 t. almond extract
  
• 1/2 t. vanilla extract
  
• 1 c. chopped walnuts
  






Instructions



1. Line a 13" x 9" pan with foil and grease the foil with 1 1/2 t. butter (I used a disposable foil pan and sprayed with Pam); set aside.
   
2. 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.)
   
3. Remove from the heat; stir in the marshmallow creme and extracts until well blended. Stir in nuts.
   
4. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store fudge in the refrigerator.
   






Final Comments


Yield: about 4 1/2 lbs.