NEVER-FAIL TWO-TONE FUDGE
I could never make fudge until I found this in a Family Circle magazine. When my kids were little, I could never make enough. Chilling time is cooking time.
Provided by Chef shapeweaver
Categories Candy
Time 4h20m
Yield 24 squares
Number Of Ingredients 6
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.
SUE'S TWO-TONE FUDGE
My mom's wonderful and easy recipe for fudge, a regular part of our Christmas sweets platter! This fudge is very rich and sweet. The top layer can be butterscotch or cherry chips. I imagine that peanut butter or mint would also work, but we have not tried these variants.
Provided by noway
Categories Candy
Time 30m
Yield 1 pan of fudge
Number Of Ingredients 9
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.
Nutrition Facts : Calories 6665.8, Fat 288.3, SaturatedFat 142.4, Cholesterol 317.1, Sodium 1357.3, Carbohydrate 1043, Fiber 22.9, Sugar 914, Protein 50
TWO-TONE FUDGE
With its pretty butterscotch and chocolate layers, this creamy fudge looks fancy. Suggests Jackie Hannahs of Fountain, Michigan. "It makes a great holiday gift. Both my husband and my dad love trying different kinds of fudge. They give this recipe a big thumbs-up!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-3/4 pounds.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
TWO TONE FUDGE
Sweet white chips are swirled with bittersweet chocolate for a rich, decadent treat.
Provided by Allrecipes Member
Time 2h10m
Yield 64
Number Of Ingredients 4
Steps:
- Line an 8x8x2-inch pan with foil, extending foil over the edges of the pan. Coat foil with nonstick cooking spray.
- In a large saucepan, combine Ghirardelli Classic White Chips and sweetened condensed milk. Heat and stir over very low heat until melted and smooth. Watch carefully to avoid scorching. Quickly pour half of the mixture into the prepared pan. Sprinkle with 1/2 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Top with the remaining mixture of chips and condensed milk. Sprinkle with the remaining 1/4 cup bittersweet chips. Let stand for 1 minute to allow the chips to soften. Gently swirl the mixtures together with a knife.
- Cover and let stand at room temperature for 2 hours or until firm. When fudge is firm, use foil to lift it out of the pan. Cut into 1-inch pieces.
- Enjoy immediately, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 2 weeks.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 9.8 g, Cholesterol 4.1 mg, Fat 4.7 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 18 mg, Sugar 9.5 g
TWO-TONE FUDGE BROWNIES
These moist fudgy brownies have a scrumptious topping that tastes just like chocolate chip cookie dough! My husband and I and our young sons enjoy church fellowship at frequent potluck meals. Everyone loves these brownies...and they make enough to feed a crowd. -Rebecca Kays Klamath Falls, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Cool slightly. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate. Combine flour and baking soda; gradually add to batter. Stir in walnuts., Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 51mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
ONE TWO THREE FUDGE
This creamy fudge is sure to please any group of chocolate-lovin' folks. The addition of frosting in the fudge makes this recipe smooth and fail-proof. Just be sure and use a frosting that does not include pudding in the ingredients.
Provided by Kateryn
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 36
Number Of Ingredients 3
Steps:
- Butter a 9x13 pan. Set aside.
- In a medium saucepan, melt butter and chocolate chips together over low heat. Remove from heat and stir in frosting. Mix well.
- Pour into prepared pan. Refrigerate for 2 hours. Cut into squares. Store, covered in refrigerator.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 17.6 g, Cholesterol 6.8 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 4.7 g, Sodium 41.6 mg, Sugar 7.4 g
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