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Butteryum food blog recipes

4-Chip Faux Fudge

Patricia Reitz

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



  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.