Two-Tone Fudge Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 tsp. plus 1/2 c. butter, softened, divided
2 c. packed brown sugar
1 c. sugar
1 c. evaporated milk
1 (7-oz.) jar marshmallow creme
1 tsp. vanilla extract
1 1/2 c. semisweet chocolate chips
1 c. chopped walnuts
1/2 c. butterscotch chips
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Directions: |
Directions:Line a 9-in. square pan with foil and grease the foil with 1 1/2 tsp. butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended.
Remove from the heat; stir in vanilla. Pour 2 1/2 c. into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan.
Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.
Yield: 2.75 lbs. |
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Number Of
Servings: |
Number Of
Servings:2.75 lbs |
Personal
Notes: |
Personal
Notes: Love the contrast of the two colors/layers of this fudge
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