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)
- 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)
- Line a 13x9-inch pan with buttered foil (or use non-stick foil); set pan aside.
- In a large heavy-bottomed saucepan, melt 12 tablespoons butter over low heat.
- Add the condensed milk, milk, and the 4 varieties of baking chips; cook over low heat, stirring constantly until smooth.
- Remove from heat; stir in marshmallow cream and extracts. Stir until very well blended. Stir in the nuts if using.
- Spread fudge in prepared pan; refrigerate until set.
- When fudge is firmly set, cut into desired portions. Store leftovers in the refrigerator. Yield: about 4 1/2 pounds fudge.