Two-tone fudge: Chocolate & butterscotch (1968)

1960s, Vintage advertisements, Vintage dessert recipes, Vintage food & drink

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Try some two-tone fudge, featuring both chocolate and butterscotch flavors

Your whole family will love both sides

Two-tone fudge recipe

Combine 2 cups firmly-packed brown sugar, 1 cup granulated sugar, 1 cup evaporated milk and 1/2 cup butter in saucepan. Bring to boil over moderate heat, stirring constantly. Boil 10 minutes over moderate heat, stirring occasionally. Remove from heat.

Add 1 jar marshmallow creme and 1 teaspoon vanilla and stir until mixture is smooth. To 2 cups of hot mixture add 1 (6-ounce) package (1 cup) Nestle’s butterscotch flavored morsels and 1/2 cup coarsely-chopped Diamond walnuts. Stir until morsels are melted and mixture is smooth.

Pour evenly into greased 9-inch square pan. To remaining hot mixture add 1 (6-ounce) package (1 cup) Nestle’s semi-sweet chocolate morsels and 1/2 cup coarsely-chopped Diamond walnuts. Stir until morsels are melted and mixture is smooth. Pour evenly over butterscotch mixture in pan. Chill until firm.

Makes about 2-1/2 pounds of fudge

>> Also try: Scotcheroos: Chocolate & butterscotch on peanut butter cookie bars (1965)