Aunt Adas Two Tone Fudge Food

AUNT ADA'S TWO-TONE FUDGE

Steps:

• Ensure all ingredients are ready before you start.
• Bottom Layer: Mix the white sugar, canned milk, and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the chocolate chips, marshmallows, chopped nuts, and vanilla, stirring thoroughly until everything is well mixed. Pour this mixture into a greased broiler pan, spreading the mixture evenly.
• Top Layer: Immediately after spreading the bottom layer, start making the top layer. Mix the white sugar, canned milk and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the butterscotch chips, marshmallows, coconut, and maple flavoring, stirring thoroughly until everything is well mixed. Pour this mixture over the bottom layer, spreading the mixture evenly.
• Refrigerate fudge for one hour, or until it is firm, before cutting into pieces.

SUE'S TWO-TONE FUDGE

Steps:

• Line a 9x9 inch square pan with foil and spray with cooking spray, set aside.
• In a heavy saucepan, combine sugars, milk, and butter. Cook and stir over medium heat until sugar is dissolved.
• Bring to a rapid boil for 5 minutes stirring constantly.
• Reduce heat to low and stir in the marshmallow cream until melted/blended.
• Remove from heat and stir in vanilla.
• Pour 2 1/2 cups of mixture into a bowl and stir in chocolate chips and walnuts until the chips are melted. Pour into the 9x9 inch pan.
• Add the butterscotch chips (or whatever type you'd like) to the remaining marshmallow cream mixture, stir until chips are melted.
• Pour this over the chocolate layer and spread evenly.
• Cool completely, then use foil to remove from pan.
• Cut and serve.

ADA'S PEANUT BUTTER FUDGE

Steps:

• Mix brown sugar, granulated sugar, butter, vanilla, and milk in a saucepan.
• Sir constantly until mixture begins to boil all over.
• Begin timing. Boil EXACTLY 3 minutes.
• Remove from heat.
• Add more vanilla, peanut butter, and marshmallow cream.
• Stir well.
• Pour into buttered pan.
• Chill.

TWO TONE FUDGE

Steps:

• Line an 8x8x2-inch pan with foil, extending foil over the edges of the pan. Coat foil with nonstick cooking spray.
• In a large saucepan, combine Ghirardelli Classic White Chips and sweetened condensed milk. Heat and stir over very low heat until melted and smooth. Watch carefully to avoid scorching. Quickly pour half of the mixture into the prepared pan. Sprinkle with 1/2 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Top with the remaining mixture of chips and condensed milk. Sprinkle with the remaining 1/4 cup bittersweet chips. Let stand for 1 minute to allow the chips to soften. Gently swirl the mixtures together with a knife.
• Cover and let stand at room temperature for 2 hours or until firm. When fudge is firm, use foil to lift it out of the pan. Cut into 1-inch pieces.
• Enjoy immediately, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 2 weeks.

AUNT NEVA'S FUDGE

Steps:

• Combine sugar and milk in a large heavy saucepan.
• Cook until mixture, stirring frequently over medium heat.
• After mixture reaches 260 degrees on candy thermometer, cook 3 minutes longer and remove from heat.
• Add marshmallow cream and chocolate chips, stirring until all is well melted and mixed together.
• If using add nuts.
• Spread fudge in a 13x9 square pan and let cool.
• Cut into squares.

TWO TONE FUDGE

Steps:

• Line an 8x8x2-inch pan with foil, extending foil over the edges of the pan. Coat foil with nonstick cooking spray.
• In a large saucepan, combine Ghirardelli Classic White Chips and sweetened condensed milk. Heat and stir over very low heat until melted and smooth. Watch carefully to avoid scorching. Quickly pour half of the mixture into the prepared pan. Sprinkle with 1/2 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Top with the remaining mixture of chips and condensed milk. Sprinkle with the remaining 1/4 cup bittersweet chips. Let stand for 1 minute to allow the chips to soften. Gently swirl the mixtures together with a knife.
• Cover and let stand at room temperature for 2 hours or until firm. When fudge is firm, use foil to lift it out of the pan. Cut into 1-inch pieces.
• Enjoy immediately, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 2 weeks.