Double Flavor Fudge Recipe

 "This recipe takes just minutes to make, with big results. Very creamy and tasty. Peanut butter chips can be substituted for butterscotch chips. "  Original recipe yield: 1 - 9x13 inch pan.

INGREDIENTS:

2 cups semisweet chocolate chips
1 (11 ounce) package butterscotch chips
2 (14 ounce) cans sweetened condensed milk
salt to taste
1 1/2 teaspoons vanilla extract

DIRECTIONS:

Line one 9x13 inch pan with aluminum foil sprayed with non-stick spray.
In a microwave safe bowl, combine the chocolate chips, butterscotch or peanut butter chips, condensed milk and salt.
Microwave on high for 2 minutes. Remove, stir, and heat on high for 1 to 2 minutes longer. Remove and stir until all chips are melted.
Add vanilla and mix well; pour into prepared pan. Chill in refrigerator overnight, or until set. Remove foil, slice and serve.

Double-Decker Fudge

 "Peanut butter fudge on the bottom and chocolate on top in this simple, quickly cooked fudge made from marshmallow creme and evaporated milk."  Original recipe yield: 2 pounds.

INGREDIENTS:

1 cup REESE'S® Peanut Butter Chips
1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
2 1/4 cups white sugar
1 (7 ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla extract

DIRECTIONS:

Line 8-inch square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl.
Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half hot mixture (1-1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining one-half hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer.
Cool completely. Remove from pan; place on cutting board. Peel off and discard foil; cut into 1-inch squares. Store tightly covered.

Duo-Chocolate Fudge

 "This delicious fudge recipe is for all those milk chocolate lovers out there! From our family to yours...enjoy the holidays!"  Original recipe yield: 1 - 9x13 inch pan.

INGREDIENTS:

1 pound milk chocolate
1 pound semi-sweet chocolate chips
2 1/2 tablespoons butter
2 cups marshmallow creme
2 cups chopped walnuts (optional)
 
1 (12 fluid ounce) can evaporated milk
4 cups white sugar

DIRECTIONS:

Lightly butter one 9x13 inch pan.
In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and nuts.
In a large saucepan over medium heat, combine the evaporated milk and sugar. Stir constantly and bring to a boil for 4 minutes.
Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into a buttered 9x13 inch baking pan. Spread out and smooth into pan.
Set aside to cool and harden, about 6 hours. Cut into squares when ready to serve.