Two-flavor fudge: It’s twice as good (1965)

Two-flavor fudge: It’s twice as good


Two-flavor fudge recipe


2 cups firmly packed brown sugar
1 cup evaporated milk
1 jar marshmallow creme
1 (6 oz.) package semi-sweet chocolate chips
1 tsp. vanilla
1 cup sugar
1/2 cup butter
1 (6 oz.) package butterscotch chips
1 cup chopped walnuts


Combine brown sugar, granulated sugar, milk, and butter in saucepan. Bring to a full boil over moderate heat, stirring frequently. Boil for 15 minutes, stirring occasionally. Remove from heat. Add marshmallow creme (5 to 10 ounce) butterscotch chips and chocolate chips. Stir until mixture is smooth. Blend in chopped walnuts and vanilla. Pour into buttered 9 x 9 inch pan. Chill until firm.

Makes about 2-1/2 pounds 

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