maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Cover and freeze overnight.
For the fudge sauce, place all ingredients
owl and allow to cool for 15 mins.
Stir sifted
Line an 8-inch square pan with foil.
In small microwave bowl place butterscotch chips and 1/3 cup Eagle Brand and set aside. Put chocolate chips, remaining Eagle Brand and vanilla in microwave bowl.
Microwave at High 1 minute and stir until chips are melted. Do same for butterscotch chips and fold in walnuts.
Start with chocolate layer.
Spread evenly the butterscotch over chocolate layer.
Refrigerate until firm.
Remove from pan and cut into squares.
For the fudge filling:
Finely chop the
andled wooden spoon. Boil for five minutes -stirring constantly
lass measure with handle, combine butterscotch chips and 1/3 cup
he prepared pan.
Bake for 60-65 minutes, or until
tirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove
ak clean.
Stir the fudge thoroughly but not vigorously
rom heat; remove thermometer. Add butterscotch pieces, Marshmallow Creme and vanilla
>Boil, stirring constantly, for 4 to 5 minutes.
alt.
Chill the mixture for several hours (overnight is even
emove from heat and add butterscotch chips, Marshmallow Creme and vanilla
nto the prepared molds. Bake for about 30 mins. Allow to
Grease a 9-inch square pan.
In a 3-quart saucepan, combine sugar, evaporated milk, marshmallows, butter and salt.
Cook over low heat, stirring constantly until mixture starts to bubble. Reduce heat to a very low temperature and cook 5 minutes longer, stirring occasionally.
Remove from heat and quickly add the nuts, butterscotch chips and vanilla.
Stir until chips are completely melted.
Immediately pour mixture into pan and, if desired, decorate the top of fudge with large pecan pieces.
Makes 3 dozen 1 1/2-inch pieces.
aper over 2 opposite sides for handles.
Sift flour, baking
In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted.
Blend in milk, peanut butter, vanilla and salt.
Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely.
Spread into buttered 8x8 inch baking dish.
Chill until firm.
Cut into squares.
Keep refrigerated.
Remove from heat; stir in butterscotch chips and marshmallow cream until
eat to low and simmer for 5 mins. Transfer to a