Two Tone Fudge
Two Tone Fudge is an old fashioned fudge recipe to make for the holidays or special occasions with chocolate and butterscotch layers plus crunchy walnuts! You will love how simply this simple candy comes together!
Two Tone Fudge
Have you ever had butterscotch fudge? It’s downright amazing and when layered with chocolate fudge it is one of the most irresistible combinations ever!
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This recipe comes from my husbands grandma, aren’t those just the best recipes? The ones we grew up with are tried and true.
I know these heirloom recipes are in treasured by our family. My mother in law was kind of enough to share this recipe with me and it is one of my favorites for the holidays.
Every year I bake cookies, make fudge, peanut brittle and chocolate peanut butter clusters, dip pretzels and make goodie trays for our neighbors. Old fashioned fudge is so simple to make and everyone loves it.
My kids go crazy for this peanut butter cup fudge and I love this classic peanut butter fudge too.
How to Make Two Tone Fudge:
- Add butter, evaporated milk, brown sugar and sugar into a saucepan.
- Bring to a full boil, stirring constantly.
- Boil 10 minutes, continuing to stir.
- Remove from heat.
- Add marshmallow creme and vanilla extract.
- Stir until smooth.
- Mix 2 cups of mixture with butterscotch chips and half of walnuts, stirring until smooth.
- Mix remaining mixture with chocolate chips and walnuts, stirring until smooth.
- Pour each layer into a 9 inch square pan that has been lined with parchment paper.
- Chill until firm, about 4 hours.
- Slice into one inch squares.
- Keep refrigerated in an airtight container.
For the Full Printable Recipe Scroll to the Bottom.
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Do you need a candy thermometer to make fudge?
You don’t need a candy thermometer to make this fudge. Just a heavy saucepan and a wooden spoon. A square baking pan and parchment paper make it easy.
Tips for Making Old Fashioned Fudge:
- Measure all of your ingredients before you start.
- Line your baking pan with parchment paper.
- Add butterscotch chips to a medium sized bowl so that you can pour the sugar mixture into the chips and add the chocolate chips to the pan to make the separate layers.
- Work quickly when combining the sugar mixture with each of the chocolate and butterscotch chips.
- Pour the butterscotch Layer into the pan and then top with the chocolate layer.
- Allow fudge to chill completely before slicing.
- Run your knife under hot water and dry before slicing.
- Wash your knife after each cut for clean slices.
How to Store Fudge:
Fudge can be stored at room temperature but will stay fresher if stored in an airtight container. It should stay fresh for up to three weeks if refrigerated.
I remember my mom making fudge and all sorts of candy for Christmas every year. I love following that tradition and sharing it with my family, neighbors and friends.
It’s never too late to start a holiday tradition and holiday baking is one of my favorite things. The holidays are insanely busy and I never know how I’m going to get it all done but it all works out.
I’m always glad that I took the time to bake and share a few cookies or old fashioned fudge with those I love. Really that’s what is important not so much the dollars that we spend.
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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Two Tone Fudge
Ingredients
- 1/2 cup butter
- 1 cup evaporated milk
- 2 cups brown sugar
- 1 cup sugar
- 1 jar marshmallow creme
- 1 teaspoon vanilla
- 1 cup semi sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts
Instructions
- Line a 9 inch square baking pan with parchment paper, set aside.
- Measure out all ingredients before you start.
- Add butter, evaporated milk, brown sugar and sugar into a saucepan and place over medium heat.
- Bring to a full boil, stirring constantly.
- Boil 10 minutes, continuing to stir.
- Remove from heat.
- Add marshmallow creme and vanilla extract.
- Stir until smooth.
- Mix 2 cups of mixture with butterscotch chips and half of walnuts, stirring until smooth.
- Mix remaining mixture with chocolate chips and walnuts, stirring until smooth.
- Pour each layer into a 9 inch square pan that has been lined with parchment paper.
- Chill until firm, about 4 hours.
- Slice into one inch squares.
- Keep refrigerated in an airtight container.
Video
Nutrition
I made this recipe last night and am very sad by its results. I followed this recipe to the T and both layers are very granulated. I was hoping to surprise my grandmother with this recipe 🙁
I’ve been making this for years! The recipe comes from the back of a bag of Nestlé toll House chocolate chips. If you want soft fudge you have to pay close attention to how long your sugar and butter mixture boils. I set a timer for nine minutes. (After you make it a few times you’ll be able to tell by the color when it’s ready. ) The longer it boils the harder the fudge will turn out. Shorten the time, softer fudge.