Two Tone Fudge · How To Make Fudge · Recipes on Cut Out + Keep · Recipe
In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in remaining 1/2 cup walnuts. Spread over fudge in pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares.
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Melt and Combine the Chocolate Chips and Sweetened Condensed Milk: Add the chocolate chips and the sweetened condensed milk to a large microwave-safe mixing bowl. Heat in the microwave for about 3 minutes, using 45-second intervals at 50% power. Stir after each interval until the chocolate is completely melted.
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Melt semi-sweet chocolate chips in microwave in 30 second bursts until completely melted and smooth. Do not cook for more than 30 seconds at a time or you will burn the chocolate. Add semi-sweet chocolate mixture to the pan and spread evenly on top of the peanut butter. Add chocolate sprinkles.
Two Toned Chocolate Peanut Butter Fudge
Combine brown sugar, granulated sugar, evaporated milk, and butter in a saucepan. Bring to boil over moderate heat, stirring constantly. Boil 10 minutes over moderate heat, stirring occasionally. Remove from heat. Add marshmallow creme and vanilla and stir until mixture is smooth. To 2 cups of the hot mixture, add butterscotch flavored morsels.
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Pour the fudge mixture into your prepared baking pan. Smooth the top with a rubber spatula and tap the pan gently on the counter to get rid of any air bubbles. Place your pan in the fridge for about 4 hours or until the fudge sets. Finally, using a sharp knife, slice your delectable fudge into 1-inch small pieces.
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In two separate heat-safe medium bowls, place 1 cup peanut butter chips in one and chocolate chips in the other. In a heavy 3-quart sauce pan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat and quickly stir in vanilla.
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Stir in walnuts. Spread into a greased 13-inch by 9-inch by 2-inch baking pan. Bake at 350 degrees for 16-22 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack. In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. stir in chocolate chips. Drop by tablespoonfuls over cooled.
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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.
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Pour into the pan and smooth it out. Let chill in the refrigerator while you melt the white chocolate chips. Stir the white chocolate chips into the other bowl that contains half of the milk. Microwave at 30 second intervals, stirring after each, until the chips are melted and smooth. 1 cup white chocolate chips.
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Stir until completely melted. Spread into a 8 by 11.5 in baking dish that has been sprayed. Spread evenly (mixture will be a little stiff). In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients. Pour over the peanut butter mixture, spreading evenly. Chill for 2 hours.
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Add the white chocolate to the top. 5. Swirl - Drizzle the reserved chocolate over the top of the combined fudge then swirl it using a butter knife. 6. Chill - Let the fudge chill for 2 hours or until completely firm. 7. Cut - Once firm, release the pan and slice the fudge recipe on a cutting board. Enjoy!
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In a microwave, melt chocolate chips; stir until smooth. Cool slightly. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate. Combine flour and baking soda; gradually add to batter. Stir in walnuts. Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-22 minutes or until a.
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Line an 8 x 8 pan with foil. Then, spray foil with non stick cooking spray. In a microwave safe bowl or in a saucepan over medium heat, melt chocolate chips until smooth. If you are using the microwave, do this in 30 second intervals, to avoid burning. Remove from heat/ microwave and stir in condensed milk.
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After the mixture begins to boil rapidly, cook for 2-4 minutes without stirring until a candy thermometer reads 234°F. Remove from heat and stir in peanut butter, marshmallow fluff and vanilla, beating vigorously until combined. Pour over chocolate layer, spreading into an even layer.
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One piece of two tone fudge contains approximately 372 calories, 8 grams of fat, 38 grams of carbohydrates, and 2 grams of protein. Serving Suggestions - Serve two tone fudge with ice cream. - Top two tone fudge with nuts, sprinkles, or dried fruit. - Crumble two tone fudge over a bowl of oatmeal or yogurt.
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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.
