 Layered Fudge
Makes about 2 pounds
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Ingredients
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1
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cup (6 ounces) semisweet chocolate chips
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1
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can (14 ounces) sweetened condensed milk, divided
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1
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teaspoon vanilla
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1
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cup miniature marshmallows
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2
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cups (12 ounces) butterscotch chips
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1/2
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cup chopped pecans
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1. Butter 8-inch square pan; set aside.
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2. Melt chocolate chips in heavy, small saucepan over very low heat, stirring constantly. Remove from heat. Stir in 3/4 cup of the condensed milk and the vanilla until smooth. Stir in marshmallows; pour into prepared pan. Refrigerate until firm.
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3. Meanwhile, melt butterscotch chips in heavy, small saucepan over very low heat, stirring constantly. Remove from heat; stir in remaining condensed milk until smooth. Stir in pecans.
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4. Cool mixture to room temperature; spoon over chocolate layer. Score fudge into squares with knife. Refrigerate until firm.
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5. Cut into squares. Store in refrigerator.
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Hint
For a different look, prepare butterscotch layer first, then top with chocolate layer.
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© Publications International, Ltd.
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Printed
from fbnr.com
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