Tuesday, December 18, 2007
Four-Chip Fudge ... again
Here's the fabulous fudge recipe I mentioned in the preceding post.
3/4 cup butter, plus a little for greasing the foil
1 14-ounce can sweetened condensed milk
3 Tblsp. milk
12 ounces semisweet chocolate chips
11 1/2 ounces milk chocolate chips
10 ounces peanut butter chips
1 cup butterscotch chips
7 ounces marshmallow creme or fluff
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 cup chopped pecans or walnuts, if desired
Line a 13x9-inch pan with foil; grease foil with a little butter. Set pan aside.
In a large heavy saucepan, melt the 3/4 cup butter over low heat. Add the next five ingredients. Cook and stir constantly until smooth. Remove from heat; stir in butterscotch chips, marshmallow creme, and flavorings. Stir until very well blended. Stir in the nuts if you are using them.
Spread fudge in prepared pan. Refrigerate until set. When fudge is firmly set, lift it out of the pan using the foil. Invert on a cutting board; remove foil and cut into squares.
Yield: about 4 1/2 pounds fudge.
This amazing fudge recipe is a new favorite of mine. It came from Taste of Home, the December/January 2002 issue. I first tried this for Christmas 2005 and made it again in ‘06. It makes lots of delicious fudge which you can stash in the freezer for kitchen gifts, adding to cookie trays, serving to drop-in guests, taking to potlucks, etc. Hope others enjoy this as much as we have!