Roxy Posted June 15, 2010 Share Posted June 15, 2010 Chip Fudge: 1 1/2 teaspoons plus 3/4 cup butter (no substitutes), divided 1 can (14 ounces) sweetened condensed milk 3 tablespoons milk 1 package (12 ounces) semisweet chocolate chips 1 package (11 1/2 ounces) milk chocolate chips 1 package (10 ounces) peanut butter chips 1 cup butterscotch chips 1 jar (7 ounces) marshmallow creme 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1 cup chopped walnuts Line a 13 by 9 by 2 inch pan with foil and grease the foil with 1 1/2 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 creme 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 refrigerator. Quote Link to comment
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