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Two-Tone Holiday Fudge Recipe

Ingredients

How to make it

  • 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 bowl; stir in the 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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The Cook

mountainmama Heaven, WV

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