Four Chip Fudge Food

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

FOUR-CHIP FUDGE

Steps:

• Line a 13-in. x 9-in. 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 six ingredients. Cook and stir constantly until smooth. (Mixture will first appear separated; continue stirring until fully blended). Remove from the heat; stir in the 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 the refrigerator.

CHOCOLATE CHIP COOKIE DOUGH FUDGE

Steps:

• Line a 9x9 inch baking dish with aluminum foil, and set aside.
• To make the cookie dough pieces, mix the melted margarine, brown sugar, and salt in a bowl. Stir in the flour to make a dough, and knead in 1/4 cup of chocolate chips. Form the dough into a disk about 1/2 inch to 3/4 inch thick, place it on a sheet of plastic wrap, and then shape the disk into a square with your hands.
• Place the square piece of dough in the freezer for about 10 minutes, until cold and stiff, and then slice it into 1/2 inch square pieces. Refrigerate the dough pieces while you make the cream cheese fudge.
• Mix together the cream cheese and confectioners' sugar in a bowl until smooth, and stir in the melted chocolate chips and vanilla extract.
• Lightly fold in the cookie dough pieces, and spread the candy out into the prepared dish. Refrigerate at least 1 hour, or until firm, and remove the candy from the foil-lined dish. Cut into squares, and serve.

4 INGREDIENT EASY CHOCOLATE FUDGE

Steps:

• Line an 8 or 9-inch square baking pan with foil or parchment paper.
• Conventional method: In a double boiler, melt chips and milk. Stir until smooth. Add nuts and vanilla.
• Microwave method: Melt chocolate chips and milk on 50 percent power, 3 to 5 minutes. Stirring twice while microwaving and once at the end until smooth. Stir in nuts and vanilla.
• Pour into prepared pan and chill until set.

FOUR CHIP FUDGE

Steps:

• Melt butter in a large saucepan over low heat.
• Stir in condensed milk and regular milk.
• Add all morsels, stirring constantly until smooth.
• Remove from heat.
• Stir in marshmallow cream and extracts.
• Spoon mixture evenly into a large pan, or several smaller ones, depending on how thick you want the fudge to be. I recommend not making it too thick, it's very sweet.
• Cover and chill.
• Cut into squares, store in fridge.