Four Chip Fudge
Indulge in the decadence of Four Chip Fudge, a rich and creamy treat that combines the best of semi-sweet, milk, white, and butterscotch chocolate chips for a flavor explosion in every bite. Made with just a handful of pantry staples, including sweetened condensed milk and a touch of vanilla, this no-fail fudge comes together in mere minutes before setting in the fridge to perfection. The optional addition of chopped nuts, such as walnuts or pecans, adds a delightful crunch, elevating every square into a gourmet dessert experience. Perfect for holiday gifting, dessert platters, or an everyday sweet treat, this easy fudge recipe is the ultimate combination of simplicity and indulgence. Store it in the fridge for up to two weeks and enjoy a deliciously creamy bite whenever the craving strikes!
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Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 1 cup butterscotch chips
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup chopped nuts (optional, such as walnuts or pecans)
Directions
Step 1
Line an 8x8-inch square pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
Step 2
In a medium saucepan, combine the semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, butterscotch chips, and sweetened condensed milk.
Step 3
Place the saucepan over low heat and stir continuously until the chips are completely melted and the mixture is smooth. Be careful not to overheat or burn the mixture.
Step 4
Once melted, remove the saucepan from heat and quickly stir in the butter, vanilla extract, and salt until fully incorporated.
Step 5
If adding chopped nuts, fold them into the mixture at this stage.
Step 6
Pour the fudge mixture into the prepared pan, spreading it out evenly with a spatula.
Step 7
Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set completely. This typically takes 2-4 hours.
Step 8
Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Slice into 1-inch squares using a sharp knife.
Step 9
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1360.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6101.7 |
| Total Fat 323.9g | 0% |
| Saturated Fat 195.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 269.0mg | 0% |
| Sodium 1978.6mg | 0% |
| Total Carbohydrate 769.8g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 677.2g | |
| Protein 90.9g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 2054.1mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 3457.9mg | 0% |
Source of Calories