Aunt Adas Two Tone Fudge Recipes

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NEVER-FAIL TWO-TONE FUDGE

I could never make fudge until I found this in a Family Circle magazine. When my kids were little, I could never make enough. Chilling time is cooking time.

Provided by Chef shapeweaver

Categories     Candy

Time 4h20m

Yield 24 squares

Number Of Ingredients 6



Never-Fail Two-Tone Fudge image

Steps:

  • In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.
  • Stir until completely melted.
  • Spread into a 8 by 11.5 in baking dish that has been sprayed.
  • Spread evenly (mixture will be a little stiff).
  • In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
  • Pour over the peanut butter mixture, spreading evenly.
  • Chill for 2 hours.
  • Cut into squares, then chill for another 2 hours.

2 cups chocolate chips
2 cups peanut butter chips
1 (14 ounce) can sweetened condensed milk (not evaporated)
4 teaspoons vanilla, divided
4 tablespoons margarine, divided
butter-flavored cooking spray

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!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-3/4 pounds.

Number Of Ingredients 9



Two-Tone Fudge image

Steps:

  • 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.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

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

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

Provided by Kelly Phillips

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 30m

Yield 48

Number Of Ingredients 9



Aunt Teen's Creamy Chocolate Fudge image

Steps:

  • Line an 8x8 inch pan with aluminum foil. Set aside.
  • In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  • Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g

1 (7 ounce) jar marshmallow creme
1 ½ cups white sugar
⅔ cup evaporated milk
¼ cup butter
¼ teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
½ cup chopped nuts
1 teaspoon vanilla extract

AUNT ADA'S TWO-TONE FUDGE

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 16



Aunt Ada's Two-Tone Fudge image

Steps:

  • Ensure all ingredients are ready before you start.
  • Bottom Layer: Mix the white sugar, canned milk, and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the chocolate chips, marshmallows, chopped nuts, and vanilla, stirring thoroughly until everything is well mixed. Pour this mixture into a greased broiler pan, spreading the mixture evenly.
  • Top Layer: Immediately after spreading the bottom layer, start making the top layer. Mix the white sugar, canned milk and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the butterscotch chips, marshmallows, coconut, and maple flavoring, stirring thoroughly until everything is well mixed. Pour this mixture over the bottom layer, spreading the mixture evenly.
  • Refrigerate fudge for one hour, or until it is firm, before cutting into pieces.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Bottom Layer
3 cups white sugar
1 small can milk (6 oz.)
1-1/2 blocks margarine (3/4 cup)
2 cups chocolate chips
4 cups mini marshmallows
1 cup chopped nuts (I use walnuts)
1 tsp vanilla
Top Layer
3 cups white sugar
1 small can milk (6 oz.)
1-1/2 blocks margarine (3/4 cup)
2 cups butterscotch chips
4 cups mini marshmallows
1 cup coconut
1 tsp maple flavoring

SUE'S TWO-TONE FUDGE

My mom's wonderful and easy recipe for fudge, a regular part of our Christmas sweets platter! This fudge is very rich and sweet. The top layer can be butterscotch or cherry chips. I imagine that peanut butter or mint would also work, but we have not tried these variants.

Provided by noway

Categories     Candy

Time 30m

Yield 1 pan of fudge

Number Of Ingredients 9



Sue's Two-Tone Fudge image

Steps:

  • Line a 9x9 inch square pan with foil and spray with cooking spray, set aside.
  • In a heavy saucepan, combine sugars, milk, and butter. Cook and stir over medium heat until sugar is dissolved.
  • Bring to a rapid boil for 5 minutes stirring constantly.
  • Reduce heat to low and stir in the marshmallow cream until melted/blended.
  • Remove from heat and stir in vanilla.
  • Pour 2 1/2 cups of mixture into a bowl and stir in chocolate chips and walnuts until the chips are melted. Pour into the 9x9 inch pan.
  • Add the butterscotch chips (or whatever type you'd like) to the remaining marshmallow cream mixture, stir until chips are melted.
  • Pour this over the chocolate layer and spread evenly.
  • Cool completely, then use foil to remove from pan.
  • Cut and serve.

Nutrition Facts : Calories 6665.8, Fat 288.3, SaturatedFat 142.4, Cholesterol 317.1, Sodium 1357.3, Carbohydrate 1043, Fiber 22.9, Sugar 914, Protein 50

1/2 cup butter
2 cups brown sugar, packed
1 cup sugar
1 cup evaporated milk
7 ounces marshmallow cream
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips (or cherry chips)

ADA'S CHOCOLATE PEANUT BUTTER FUDGE

Make and share this Ada's Chocolate Peanut Butter Fudge recipe from Food.com.

Provided by With love

Categories     Candy

Time 1h10m

Yield 1 batch

Number Of Ingredients 7



Ada's Chocolate Peanut Butter Fudge image

Steps:

  • Combine sugar, cocoa, butter, vanilla, and evaporated milk in a saucepan.
  • Cook, stirring constantly, until mixture boils all over.
  • Begin timing. Boil EXACTLY 3 minutes.
  • Remove from heat.
  • Stir in more vanilla, peanut butter, and marshmallow cream until smooth.
  • Pour into buttered pan.
  • Chill.

Nutrition Facts : Calories 7399.6, Fat 240.7, SaturatedFat 67.5, Cholesterol 134.1, Sodium 2570.5, Carbohydrate 1265.2, Fiber 29.1, Sugar 1045.9, Protein 121.3

4 cups sugar
3 tablespoons cocoa
2 tablespoons butter
1 dash vanilla
1 cup evaporated milk
1 1/2 cups peanut butter
1 pint marshmallow cream

AUNT EDNA'S SUGAR COOKIES

My husband's aunt worked as a personal chef for many years. She was one of those incredible people who never measured anything, everything had become second nature. I convinced her to measure everything when she baked a batch--and I was lucky to get a written copy of this before she passed away. They are the most delicious soft sugar cookies I have ever had. :o)

Provided by Bridget Leigh

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 9



Aunt Edna's Sugar Cookies image

Steps:

  • In a large bowl, cream sugar and shortening together.
  • Add salt and eggs and mix well.
  • Add vanilla and mix well.
  • Add flour, baking soda, baking powder and sour cream and mix well.
  • Roll the dough out to 1/4" to 3/8" thick, and cut cookies out in whatever shape you wish. Transfer cookies to a cookie sheet, and bake at 350 degrees F for 10 minutes.
  • Sprinkle with sugar. Cool on a wire rack.

2 cups sugar
1 cup shortening
1 pinch salt
3 eggs
2 teaspoons vanilla extract
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream

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