Sunday, December 18, 2005
Four Chip Fudge
The Ugly Binder, a recipe from my sister, original source unknown
1 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 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
Line a 13 by 9 by 2 inch 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 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 refrigerator.
Yield about 4 1/2 pounds
This recipe is so easy and foolproof. No candy thermometer necessary but you do need a strong arm to mix this up. I've tried other chocolate fudge recipes and none of them have lived up to this recipe. I really like the blend of flavors here over straight chocolate fudge. The texture of this fudge is different than that of the peanut butter fudge recipe that I posted earlier. This is firmer but not crumbly.
My husband's grandmother loves this fudge. As I've said before, she is super-picky when it comes to fudge so trust me, this is good stuff.