This recipe for Double Decker Fudge always went over well.
It's a bit more work than other fudges, but it's attractive. You can achieve the
same look as this recipe if your going to be making a LOT of fudge, by simply making one
batch of Chocolate Fudge, putting it into two pans instead of one, then making a
batch of Butterscotch, or Peanut Butter Fudge, or whatever other flavor you can imagine,
and then layering it on top of the chocolate fudge. Image a fudge with rich, black,
semi-sweet fudge underneath, and a more milky chocolate fudge on top.. mmmmmm a
Chocoholic's delight that would be!!!
4 1/2 C. Sugar
2 cans (6 oz) Evaporated Milk
1 Pkg. (6 oz) Semi-sweet chocolate chips
1 jar Marshmallow Cream
1 Pkg. (6 oz. or 1 cup) Butterscotch pieces
Dash of Salt 1/2 c. Butter
In 3 quart saucepan, combine sugar, marshmallow cream, evaporated milk, butter or
margarine, and salt. Cook and stir over medium heat until mixture boils. Boil
gently, stirring frequently for 5 minutes. Divide mixture in half. To one half
(about 3 cups) add chocolate pieces, stir until melted and blended. Pour into
buttered 13 x 9 x 2 inch pan.
To remaining half of marshmallow mixture, add the butterscotch pieces, beating
until smooth. If necessary (and it usually is) beat butterscotch mixture with rotary
beater until pieces are melted and mixture is smooth. Pour over chocolate layer.
Cool, and cut in pieces.
