Printable | Taste of Home

Two-Tone Fudge

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

Printed from tasteofhome.com Sep 8, 2008

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Two-Tone Fudge cont.

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 ab owl; 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.