- This topic has 1 reply, 1 voice, and was last updated December 19, 2006 at 2:47 am by .
- December 19, 2006 at 2:47 am #238088
This recipe for Double Decker Fudge always goes over well. It’s a bit more
work than other fudges, but it’s attractive. You can achieve the same look
as this recipe if your going to be making a LOT of fudge, by simply making
one batch of Chocolate Fudge, putting it into two pans instead of one, then
making batch of Butterscotch, or Peanut Butter Fudge, or whatever other
flavor you can imagine, and then layering it on top of the chocolate fudge.
Image a fudge with rich, black, semi-sweet fudge underneath, and a more
milky chocolate fudge on top.. mmmmmm a Chocoholic’s delight that would
4 1/2 C. Sugar
1 jar Marshmallow Cream
2 cans (6 oz) Evaporated Milk
1/2 c. Butter
Dash of Salt1 Pkg. (6 oz) Semi-sweet chocolate chips
1 Pkg. (6 oz. or 1 cup) Butterscotch chips
In 3 quart saucepan, combine sugar, marshmallow cream, evaporated milk,
butter and salt. Cook and stir over medium heat until mixture boils. Boil
gently, stirring frequently for 5 minutes. Divide mixture in half. To one
half (about 3 cups) add chocolate pieces, stir until melted and blended.
Pour into buttered 13 x 9 x 2 inch pan.
To remaining half of marshmallow mixture, add the butterscotch pieces,
beating until smooth. If necessary (and it usually is) beat butterscotch
mixture with rotary beater until pieces are melted and mixture is smooth.
Pour over chocolate layer. Cool, and cut in pieces.
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