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You Asked for It: Cooked fudge

You asked for it: Two-Flavor Fudge

ELLEN FOLKMAN | Special to the Times

You asked for it: Two-Flavor Fudge

I would like a fudge recipe that is cooked. Thank you.

Fran Georgiou, St. Petersburg

Jo Ann Sanderson of Temple Terrace shares a two-flavor fudge recipe her daughter got when she was in Scouts many years ago. Each child had to make the recipe for Christmas and not one batch failed. Although this recipe takes some time, it is worth it. The best part about the recipe is you do not need a candy thermometer. Even though there are equal amounts of semisweet and butterscotch chips, the butterscotch flavor is more prominent. The recipe calls for walnuts, but they are easily omitted. While the recipe is delicious as it is written, it would be fun to experiment with other flavor combinations such as all semisweet chips or semisweet and peanut butter chips. The recipe makes two 8- by 8-inch pans of fudge making it a perfect holiday gift giving treat. I used a wire whisk to stir the chocolate and marshmallow creme. It combined the mixtures more quickly than with a spatula or wooden spoon.

Recipe request

Jacki Jackson of Sun City Center would like the recipe for spaghetti with meat sauce from Papa Nick's that used to be in Ellenton.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Please include your name, city and phone number. Phone numbers will not be published.


Two-Flavor Fudge

2 cups brown sugar

1 cup white sugar

1 cup evaporated milk

1 cup butter

1 cup butterscotch chips

1 cup semi-sweet chocolate chips

1 (7-ounce) jar marshmallow creme

1 cup chopped nuts, walnuts or pecans (optional)

1 teaspoon vanilla

Grease two 8- by 8-inch baking dishes with butter and set aside.

In a medium-sized, heavy saucepan, combine the sugars, evaporated milk and butter. Bring to a boil over medium heat and continue boiling 15 minutes, stirring frequently. Remove from heat and add butterscotch and chocolate chips. Stir until chips are melted and mixture is smooth. Add marshmallow creme and stir until well blended. When combined, add vanilla and, if desired, nuts, stirring until incorporated.

Divide mixture between pans and let cool.

This keeps well on the counter, covered tightly.

Makes 50 1-inch pieces.

Source: Jo Ann Sanderson of Temple Terrace

You Asked for It: Cooked fudge 07/21/14 [Last modified: Monday, July 21, 2014 4:05pm]
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