Two-Tone Fudge

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Preparation time: 30 mins chilling
Cooking time:

Difficulty: Easy - for beginners
Serves: 81 servings


•1-1/2 teaspoons plus 1/2 cup butter, softened, divided
•2 cups packed brown sugar
•1 cup sugar
•1 cup evaporated milk
•1 jar (7 ounces) marshmallow creme
•1 teaspoon vanilla extract
•1-1/2 cups semisweet chocolate chips
•1 cup chopped walnuts
•1/2 cup butterscotch chips


•Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons 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 cups 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: 2-3/4 pounds.


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