I went to a girlfriend's cookie exchange Wednesday. It was really a lot of fun, and us girls just chattered away, which isn't hard to do. We left before the storm of the century hit, and we left with some nummies!
I made my soon to be famous "Two-Tone Fudge". Recipe follows. Thank me later.
TIME: Prep: 30 min. + chilling
Ingredients: 1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract (I used real vanilla)
1-1/2 cups semisweet chocolate chips (give or take a few, I never do exact measuring when it comes to chocolate!)
1 cup chopped walnuts
1/2 cup butterscotch chips (extra here never hurt anyone either)
Directions: 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 ab owl; stir in the 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. Yield: 2-3/4 pounds
No comments:
Post a Comment