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Two-Tone Fudge Recipe

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This recipe for Two-Tone Fudge, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
In Memory of Dorothy Cook
Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. brown sugar
1c. white sugar
1c. evaporated milk
1/2 c. butter
1 (10 oz.) jar marshmallows cream
1 tsp. vanilla
1 c. butterscotch chips
1 c. chocolate chips
1c. walnuts

Directions:
Directions:
Combine the sugars, m ilk and butter in a saucepan; bring to a boil over medium heat, stirring constantly. Boil for 10 minutes. Remove from heat and add marshmallow cream and vanilla. Blend until smooth. Put half the mixture in a saucepan on warm. To the remainder, add butterscotch chips. Stir until smooth. Stir in /2 cup nuts and spread in greased 9 inch pan. To mixture in warmed saucepan stir in chocolate chips until smooth and add remainder of nuts. Pour over butterscotch mixture. Chill and cut into squares. Freezes well

Personal Notes:
Personal Notes:
My Mom (Dorothy Cook) first made this recipe at Christmas sometime in the 70's... I thought it was the best fudge I had ever eaten at the time.. I still make it and love it.

 

 

 

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