Friday, September 19, 2014

Foodie Friday- Two Tone Fudge

Two Tone Fudge
  1. Boil the following ingredients for 10 minutes, then remove from heat and add 1 tsp. of vanilla.
    • 1 cup brown sugar
    • 2 cups granulated sugar
    • 1/2 cup butter
    • 1 cup carnation milk
  2. Next add 1 package (10 ounces) of miniature marshmallows and stir until melted.
  3. Reserve 2 cups of mixture.
  4. To remainder add 1 six ounce package of butterscotch chips and 1/2 cup walnuts. Stir until chips melt.
  5. Pour into large pie plate or large cake pan (buttered).
  6. To remaining 2 cups add 1 package chocolate chips and 1/2 cup chopped walnuts. Pour over first mixture. Smooth top with buttered rubber spatula.
  7. Cut into small pieces when cool.
Recipe from "Heritage Cookbook".
Kelsey Conway
Backus Page House Museum

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