Best Four Chip Fudge Recipes
FOUR-CHIP FUDGE
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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 pounds.
Number Of Ingredients 11
Steps:
- 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., Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator.
Nutrition Facts :
FOUR CHIP FUDGE
CAUTION: to be eaten by chocolate lovers only!!! Very rich, so cut into small pieces. Number of servings is a guestimate. This is amazing, I get compliments every time i make it. Let me know how it goes. You may want to cut the recipe down some, as it makes 5 lbs. Time to make does not include chill time.
Provided by Nicole Can Cook
Categories Candy
Time 15m
Yield 5 lbs, 25 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over low heat.
- Stir in condensed milk and regular milk.
- Add all morsels, stirring constantly until smooth.
- Remove from heat.
- Stir in marshmallow cream and extracts.
- Spoon mixture evenly into a large pan, or several smaller ones, depending on how thick you want the fudge to be. I recommend not making it too thick, it's very sweet.
- Cover and chill.
- Cut into squares, store in fridge.
Nutrition Facts : Calories 362.1, Fat 20.4, SaturatedFat 12.4, Cholesterol 23.3, Sodium 122.9, Carbohydrate 41.8, Fiber 1.8, Sugar 35.8, Protein 5.3
FOUR CHIP FUDGE
This fudge is delicious, and requires no boiling. It makes a very large pan -- great for holidays or office parties.
Provided by KYGreek
Categories Candy
Time 20m
Yield 4 1/2 Pounds
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 1860.4, Fat 113.2, SaturatedFat 59.5, Cholesterol 118.9, Sodium 591, Carbohydrate 199.1, Fiber 9.7, Sugar 168.5, Protein 28.4
FOUR CHIP FUDGE
Number Of Ingredients 2
Steps:
- Chop up the walnuts and set aside. Melt butter in Dutch oven - stir in sweetened condensed milk and milk. Add all morsels, stirring constantly until mixtureis smooth. Remove from heat. Stir in marshmallow and flavorings. Stir in walnuts. Spoon into a 15x10x1″ pan. Chill.
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