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
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.First posted to RecipeZAAR on August 6th,2003 Reposted here on June 9th.,2011. ( And you can sure tell that I took this photo,back in the day I didn't even know that you could...
Provided by Rose Daly
Categories Other Desserts
Time 4h20m
Number Of Ingredients 6
Steps:
- 1. Spray an a 8 by 11.5 in baking dish and set aside.
- 2. 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 everything is completely melted.
- 3. Take mixture and spread into prepared pan.( Mixture will be a little stiff.)
- 4. In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
- 5. Pour over the peanut butter mixture, spreading as evenly as you can.( it doesn't matter if it doesn't quite go to the edges.)
- 6. Chill for 2 hours then cut into squares, and chill for another 2 hours.
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.
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