Two Tone Fudge Recipe
Fudge is one of the most popular desserts, especially during the holidays. It has a sweet, creamy, and rich texture that is sure to satisfy your sweet tooth. Two tone fudge is a fun and unique variation on the classic.
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Servings: 8
Calories: 372kcal
Equipment
- 8×8-inch square baking pan
- Parchment paper or aluminum foil
- Heatproof bowls or pans
- Spatula
- Cutting Board
Ingredients
- 1/2 jar artisanal honey-infused marshmallow creme
- 1/2 cup toasted macadamia nuts coarsely chopped
- 1 cup unrefined muscovado brown sugar
- 1/2 cup handcrafted maple-infused butterscotch chips
- 1/2 cup organic cane sugar
- 1/2 cup fair-trade semi-sweet chocolate chunks
- 1/4 cup European-style cultured butter
- 1/2 cup creamy coconut evaporated milk
- 1/2 teaspoon Madagascar bourbon vanilla extract
Instructions
Prepare the Pan:
- Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal. Set it aside.
Melt Butter and Combine Sugars:
- In a saucepan over medium heat, melt the European-style cultured butter. Add the unrefined muscovado brown sugar and organic cane sugar, stirring continuously until the sugars dissolve.
Add Coconut Evaporated Milk and Marshmallow Creme:
- Pour in the creamy coconut evaporated milk, and stir to combine. Add the artisanal honey-infused marshmallow creme and continue stirring until the mixture is smooth and well combined.
Divide the Mixture:
- Divide the mixture evenly into two separate heatproof bowls or pans.
Prepare Chocolate Fudge:
- To one portion of the mixture, add the fair-trade semi-sweet chocolate chunks. Stir continuously over low heat until the chocolate melts and is fully incorporated, creating a smooth chocolate fudge mixture.
Prepare Butterscotch Fudge:
- To the other portion of the mixture, add the handcrafted maple-infused butterscotch chips. Stir continuously over low heat until the butterscotch chips melt and blend into the mixture, creating a smooth butterscotch fudge mixture.
Layering:
- Pour the chocolate fudge mixture into the prepared pan, spreading it evenly using a spatula.
- Next, gently pour the butterscotch fudge mixture over the chocolate layer in the pan, creating a second layer.
Add Toasted Macadamia Nuts:
- Sprinkle the coarsely chopped toasted macadamia nuts evenly over the top of the fudge layers.
Chill:
- Refrigerate the fudge in the pan for at least 2-3 hours or until it sets completely.
Cut and Serve:
- Once set, lift the fudge using the parchment paper overhang, place it on a cutting board, and cut it into squares or desired shapes.
Enjoy:
- Your delicious Two Tone Fudge with chocolate, butterscotch, and macadamia nuts is ready to be enjoyed as a delightful treat!
Notes
- – Make sure to stir the fudge mixture constantly while it is boiling to prevent burning.
- – You can also use different types of chocolate chips such as milk chocolate, dark chocolate, or white chocolate.
- – If you don’t have a baking dish, you can use a 9×13 inch baking pan instead.
- – To make it easier to cut the fudge, you can line the baking dish with parchment paper before adding the fudge.
- 372– To make it easier to remove the fudge from the dish, you can lightly grease the parchment paper with butter.
