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Two-Toned Fudge Recipe

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This recipe for Two-Toned Fudge, by , is from ROYAL GRAYCE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Bartlett
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 t plus 1/2 C butter (no substitutes) softened and divided
2 C packed brown sugar
1 C sugar
1 C evaporated milk
7 oz jar marshmallow creme
1 t vanilla
1 1/2 C semisweet chocolate chips
1 C chopped walnuts
1/2 C butterscotch chips

Directions:
Directions:
Line 9x9" square pan with foil and grease with 1 1/2 t butter. In large, heavy saucepan combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to rapid boil. Boil for 5 minutes, stirring constantly. Reduce to low and stir in the marshmallow creme until melted and blended. Remove from heat and stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in the chocolate chips and walnuts until chips are melted. Pour into pan. In the remaining mixture, stir in the butterscotch chips and stir until melted. Pour this over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm. Remove from pan and cut into 1" squares. Store in refrigerator.

 

 

 

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