Never Fail Two Tone Fudge Recipes

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.

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.

Steps:

• 1. Spray an a 8 by 11.5 in baking dish and set aside.
• 2. 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 everything is completely melted.
• 3. Take mixture and spread into prepared pan.( Mixture will be a little stiff.)
• 4. In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
• 5. Pour over the peanut butter mixture, spreading as evenly as you can.( it doesn't matter if it doesn't quite go to the edges.)
• 6. Chill for 2 hours then cut into squares, and chill for another 2 hours.

Steps:

• Butter a 9x9 inch dish.
• Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
• Let cool completely before cutting into squares.

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.

Steps:

• Combine butter/margarine, sugar and milk in a medium saucepan and bring to a boil. Lower heat but continue to boil 12 minutes, stirring constantly.
• Remove pan from heat and add chocolate morsels, peanut butter and marshmallow creme, and vanilla. Stir to blend completely.
• Pour into a large pan. For thinner squares of fudge, use a jellyroll pan with a 1/2" side. For thicker fudge, squarish baking pans are fine.
• Let cool completely before you cut into squares.

Steps:

• Butter one 13x9-inch pan or 2 9x9-inch pans.
• Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan.
• Cook over medium heat.
• Boil slowly for 5 minutes, stirring constantly.
• Remove from heat and stir in vanilla extract, walnuts and chocolate chips.
• Pour into buttered pan.
• Makes about 5 pounds.