Published Dec 11, 2009 in Candies

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Two-Tone Chocolate Fudge Recipe Clipping

Two-Tone Chocolate Fudge
(Makes about 2 1/2 pounds)

2 cups (12 ounces) semi-sweet chocolate chips
1 (11 1/2-ounce) package milk chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons coffee cream or milk
2 teaspoons vanilla extract
1 cup chopped walnuts

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread into aluminum foil-lined 9-inch square pan. 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. Store loosely covered at room temperature.

The 2 Week Diet

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One Response to Two-Tone Chocolate Fudge Recipe

Diana
Published 4 December, 2017 in 10:31 pm

I have used this recipe for at least 15 years, but we moved and I lost It. So glad you posted it!

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