Four Chip Fudge Recipes

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FOUR CHIP FUDGE



Four Chip Fudge image

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

3/4 cup butter or 3/4 cup margarine
1 (14 ounce) can sweetened condensed milk
3 tablespoons skim milk
1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package milk chocolate chips
1 (10 ounce) package peanut butter chips
1 cup butterscotch chips
7 ounces marshmallow cream
1 1/2 teaspoons vanilla extract
1/2-1 teaspoon almond extract

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



Four Chip Fudge image

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

1 1/2 teaspoons butter, plus
3/4 cup butter, divided (no substitutes)
1 (14 ounce) can sweetened condensed milk
3 tablespoons milk
1 (12 ounce) package semi-sweet chocolate chips
1 (11 1/2 ounce) package milk chocolate chips
1 (10 ounce) package peanut butter chips
1 cup butterscotch chips
1 (7 ounce) jar marshmallow creme
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup chopped walnuts

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



Four-Chip Fudge image

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

1-1/2 teaspoons plus 3/4 cup butter, divided
1 can (14 ounces) sweetened condensed milk
3 tablespoons 2% 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

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 :

CHOCOLATE CHIP COOKIE DOUGH FUDGE



Chocolate Chip Cookie Dough Fudge image

A yummy cream cheese-based fudge filled with pieces of 'cookie dough.'

Provided by Courtney S.

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 1h25m

Yield 24

Number Of Ingredients 9

⅓ cup margarine, melted
⅔ cup light brown sugar, packed
1 pinch salt
¾ cup all-purpose flour
¼ cup semisweet mini chocolate chips
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package confectioners' sugar
1 cup semisweet mini chocolate chips, melted
1 teaspoon vanilla extract

Steps:

  • Line a 9x9 inch baking dish with aluminum foil, and set aside.
  • To make the cookie dough pieces, mix the melted margarine, brown sugar, and salt in a bowl. Stir in the flour to make a dough, and knead in 1/4 cup of chocolate chips. Form the dough into a disk about 1/2 inch to 3/4 inch thick, place it on a sheet of plastic wrap, and then shape the disk into a square with your hands.
  • Place the square piece of dough in the freezer for about 10 minutes, until cold and stiff, and then slice it into 1/2 inch square pieces. Refrigerate the dough pieces while you make the cream cheese fudge.
  • Mix together the cream cheese and confectioners' sugar in a bowl until smooth, and stir in the melted chocolate chips and vanilla extract.
  • Lightly fold in the cookie dough pieces, and spread the candy out into the prepared dish. Refrigerate at least 1 hour, or until firm, and remove the candy from the foil-lined dish. Cut into squares, and serve.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 33.4 g, Cholesterol 10.3 mg, Fat 8.4 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 59.8 mg, Sugar 29.1 g

4 INGREDIENT ROCKY ROAD FUDGE RECIPE



4 Ingredient Rocky Road Fudge Recipe image

Provided by Camille

Yield 24

Number Of Ingredients 4

1 (12 ounce) bag milk chocolate chips (or semi-sweet works too!)
1 (14 ounce) can sweetened condensed milk
3 cups mini marshmallows
1 1/2 cups finely chopped peanuts

Steps:

  • Line a large 9x13" baking pan with aluminum foil. Lightly spray with non-stick cooking spray.
  • In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
  • Fold in the marshmallows and nuts until they are fully incorporated.
  • Press the fudge mixture into the baking pan and place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster).
  • When set, lift foil from pan and cut fudge into squares.

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