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Two Tone Fudge Recipe

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This recipe for Two Tone Fudge, by , is from The Robbins Egg, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Tucker
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 c. sugar
1 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
1-1/2 c. miniature marshmallows
3/4 c. chopped pecans
1 tsp. vanilla
1 c. semi-sweet chocolate chips
1 c. butterscotch morsels

Directions:
Directions:
Combine sugar, milk, butter and salt in saucepan. Bring to a full rolling boil over high heat, stirring constantly. Boil 6 min. over moderate heat, stirring occasionally. Remove from heat. Add in marshmallows, nuts and vanilla. Stir until marshmallows melt and mixture is well blended.

To two c. of hot mixture, add chocolate chips. Stir until well blended. Pour evenly into greased 8 x 8 pan. To remaining hot mixture, add butterscotch morsels. Stir until blended. Spread evenly over chocolate mixture. Chill until firm (about 4 hrs).

 

 

 

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