4-Chip Faux Fudge

I love faux fudge - it's never gritty, never pasty, and never too sweet.  Just silky smooth like a chocolate truffle.  Super easy to make too - no candy thermometer needed.  You can whip up a batch in no time.  

Four-Chip Faux Fudge

Makes one 9x13 pan (4 1/2 pounds)

Printable Recipe

Ingredients

• 12 tablespoons salted butter, plus a little more to grease foil lined pan

• 1 14-ounce can sweetened condensed milk

• 3 tablespoons 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 cream

• 1/2 teaspoon pure almond extract

• 1/2 teaspoon pure vanilla extract

• Optional: 1 cup chopped blanched almonds (or any other nut)

Directions

1. Line a 13x9-inch pan with buttered foil (or use non-stick foil); set pan aside.

2. In a large heavy-bottomed saucepan, melt 12 tablespoons butter over low heat.

3. Add the condensed milk, milk, and the 4 varieties of baking chips; cook over low heat, stirring constantly until smooth.

4. Remove from heat; stir in marshmallow cream and extracts. Stir until very well blended. Stir in the nuts if using.

5. Spread fudge in prepared pan; refrigerate until set.

6. When fudge is firmly set, cut into desired portions. Store leftovers in the refrigerator. Yield: about 4 1/2 pounds fudge.

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