Two-Tone Fudge – a delicious recipe with butter, brown sugar, sugar, milk, marshmallow creme, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
4
Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.
1363
kcal
Calories
72
g
Fat
181
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 teaspoons plus 1/2 cup butter, softened, divided, 2 cups packed brown sugar, 1 cup sugar, 1 cup evaporated milk, and more.
Yes, Two-Tone Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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