Two-Tone Chocolate Fudge(From The Sunday Wisconsin State Journal)

1. 1

   In a saucepan, over low heat, melt the semi-sweet chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.

2. 2

   Remove from heat.

3. 3

   Stir in 1/2 cup nutmeats. Spread into an aluminum foil-lined 9-inch square pan.

4. 4

   In another saucepan, over low heat, melt milk chocolate chips with remaining milk, cream and vanilla.

5. 5

   Remove from heat and stir in remaining nutmeats.

6. 6

   Spread over first fudge layer in square pan.

7. 7

   Chill for about 2 hours or until firm.

8. 8

   Turn fudge onto a cutting board. Peel off foil and cut into squares.

9. 9

   Store loosely covered and at room temperature.

10. 10

    about 2 1/2 pounds.

* Per serving · 4 servings · Values may vary.

No additional tips available.