Four-Chip Fudge
Source of Recipe
Internet
List of Ingredients
1 and 1/2 teaspoons plus 3/4 cup butter(no substitutes), divided
1 can (14 ounces) sweetened condensed milk
3 tablespoons milk
1 package (12 ounces) semisweet chocolate chips
1 package (11 and 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
Recipe
Line a 13x9x2 inch pan with foil.
Grease the foil with 1 and 1/2 teaspoons
of the 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 creme 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 4 and 1/2 pounds
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