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4-Chip Faux Fudge

Patricia Reitz

  4-Chip Faux Fudge - ButterYum

4-Chip Faux Fudge - ButterYum

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


  • 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 almond extract
  • 1/2 teaspoon vanilla extract
  • Optional:  1 cup chopped blanched almonds (or any other nut)


  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.