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Recipe: Two-Tone Fudge (Diamond walnut recipe, 1980's)

Desserts - Candy, Chocolate
TWO-TONE FUDGE

2 cups packed brown sugar
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter
1 jar (about 7 oz.) marshmallow creme
1 tsp. vanilla
1 (6 oz.) package (1 cup) butterscotch pieces
1 cup coarsely chopped Diamond Walnuts, divided use
1 (6 oz.) package (1 cup) semi-sweet real chocolate pieces

In saucepan, combine sugars, evaporated milk and butter. Bring to full boil, stirring constantly over moderate heat. Cook 10 minutes, stirring occasionally.

Remove from heat. Add marshmallow creme and vanilla; mix until smooth.

To 2 cups of mixture, add butterscotch pieces and 1/2 cup of the walnuts; blend well. Pour evenly into greased 9-inch square pan.

To remaining hot mixture, add chocolate pieces and remaining 1/2 cup walnuts; blend well. Pour over butterscotch mixture. Chill until firm.

Makes about 2 1/2 pounds
Source: Magazine recipe clipping: Diamond Walnut ad, 1980's
MsgID: 019067
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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