Difference between revisions of "Chocolate and Butterscotch Fudge"
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* 1/2 cup Chopped [[walnuts]] | * 1/2 cup Chopped [[walnuts]] | ||
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# Line 8-inch square pan with foil.<br /> | # Line 8-inch square pan with foil.<br /> | ||
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== See also == | == See also == | ||
| − | [[Category: | + | [[Category:Holiday Recipes]] |
| + | [[Category:Confection Recipes]] | ||
[[Category:Sweetened condensed milk Recipes]] | [[Category:Sweetened condensed milk Recipes]] | ||
[[Category:Semi-sweet chocolate Recipes]] | [[Category:Semi-sweet chocolate Recipes]] | ||
Latest revision as of 11:17, 15 July 2012
- About 4 dozen pieces or 2 pounds.
- NOTE: For best results, do not double this recipe.
Ingredients
- 1 cup HERSHEY'S Butterscotch Chips
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 2 cups (12-oz pkg) HERSHEY'S semi-sweet chocolate Chips
- 1 tsp vanilla extract
- 1/2 cup Chopped walnuts
Procedures
- Line 8-inch square pan with foil.
- Place butterscotch chips and 1/3 cup sweetened condensed milk in small microwave-safe bowl; set aside.
- Place chocolate chips, remaining sweetened condensed milk and vanilla in medium microwave-safe bowl.
- Microwave at HIGH (100%) 1 minute; stir until chips are melted.
- Stir in walnuts. Spread evenly into prepared pan.
- Microwave butterscotch chip mixture at HIGH 45 seconds; stir until chips are melted.
- Spread evenly over chocolate layer. Refrigerate until firm.
- Remove from pan; place on cutting board. Peel off foil; cut into squares.
- Store tightly covered in refrigerator.
