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Two-Tone Fudge

 Two-Tone Fudge
With its pretty butterscotch and chocolate layers, this creamy fudge looks fancy. Suggests Jackie Hannahs of Fountain, Michigan. "It makes a great holiday gift. Both my husband and my dad love trying different kinds of fudge. They give this recipe a big thumbs-up!"
81 ServingsPrep: 30 min. + chilling


  • 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 McCormick® Pure 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

2 of 2

Two-Tone Fudge (continued)

Directions (continued)

  • 1-in. squares. Store in the refrigerator. Yield: 2-3/4 pounds.
Nutritional Facts: 1 serving (1 piece) equals 85 calories, 4 g fat (2 g saturated fat), 4 mg cholesterol, 21 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.