Two-Tone Fudge

2 c brown sugar, packed

1 c sugar

1 c evaporated milk

1/2 c butter or margarine

1 7 oz. jar marshmallow crème

1 tsp vanilla

1 6 oz pkg. butterscotch flavored pieces (1 cup)

1/2 cup chopped nuts

1 6 oz pkg. semisweet chocolate pieces (1 cup)

1/2  cup nuts

Combine sugars, evaporated milk and butter in 3-quart heavy saucepan.  Cook over medium heat, stirring constantly, until mixture comes to a boil.  Continue cooking to soft ball stage (234’) , about 10-12 minutes.  Remove from heat.

Blend in marshmallow crème and vanilla.  Remove 2 cups of hot mixture to bowl of butterscotch pieces and nuts.  Stir until smooth.  Pour into greased 9” square baking pan.

Add chocolate pieces and other 1/2 cups of nuts to remaining hot mixture.  Stir until chocolate is melted and mixture is smooth.   Spoon evenly over butterscotch layer and spread lightly with spatula to make even layer.  

Cover and refrigerate until firm.  

Cut into 1 1/2” squares.  

Makes 35 pieces.

Grandma had noted that she first made it in 1978 which means we’ve had more than 30 Christmas celebrations with this special candy she discovered and brought to New England. It wouldn’t be the same holiday without it so I wanted to be sure you also had the recipe.

I sometimes use more than half of a 16 oz marshmallow crème container since I won’t use it in any other recipes and the fudge turns out fine.  I usually heat the nuts in a 350 oven for 8 minutes which brings out the flavor more.  This flavor enhancement works for all recipes with nuts.  I usually do a pound at a time so they are ready to toss in.