Four Chip Fudge Recipes

CHOCOLATE FUDGE

Steps:

• Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
• Line a 9×13'' pan with tin foil and set aside.
• In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil.
• Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
• Boil for about 10 minutes*--the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).
• Grease your foil-lined pan with cooking spray.
• Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.
• Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.
• Cut into small squares, or I like to cut it into a few "bricks" that I wrap in tinfoil and give as gifts. Store fudge wrapped tightly in the fridge so it doesn't dry out.

FOUR CHIP FUDGE

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.

FOUR CHIP FUDGE

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.

FOUR CHIP FUDGE

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.