Never Fail Two Tone Fudge Recipes

NEVER-FAIL FUDGE

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.

NO FAIL FUDGE

Steps:

• Grease a 9x13 inch cake pan. In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes.
• Stir in semi-sweet and white chocolate chips., candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces.

NEVER-NEVER EVER-EVER FAIL FUDGE

Steps:

• In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.

NEVER-FAIL TWO-TONE FUDGE

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.

NEVER FAIL FUDGE

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.

TWO-TONE FUDGE

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.

DUFF'S GOOD-ASS FUDGE

Steps:

• Line a 9-inch square pan with parchment paper; butter lightly.
• Combine sugar, evaporated milk and corn syrup in a large saucepan over medium-high heat. Stir to combine. Insert candy thermometer; cook, without stirring, until mixture reaches 236-237 degrees F (soft ball stage). Remove pan from heat.
• Add cocoa powder, butter, vanilla and salt; stir 60 seconds. Stir in walnuts. Pour into prepared pan.
• Let sit 1 hour; cover and let sit at least 4 hours before placing. Slice into 18 3x1-1/2 inch bars.

SUE'S TWO-TONE FUDGE

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.

TWO FLAVOR FUDGE

Steps:

• Butter a 9 x 13 baking dish (plus a small 5" x 5" pan) or two 8" x 8" pans. Set aside.
• In a medium sized heavy saucepan, mix: brown and white sugars, evaporated milk and butter together. Bring to a boil over medium heat, stirring frequently. Boil 15 minutes, again stirring frequently.
• Remove from heat and add, butterscotch and chocolate chips, stirring until smooth. (A wire whip works well to mix in the chips and marshmallow creme.) Add marshmallow creme and when blended in, add nuts and vanilla.
• Mix well and pour into prepared dishes. Cool and cut into squares.
• If giving for Christmas gifts, the squares can be put into holly candy holders and set into decorated metal gift tins which help to keep the fudge fresh.