Wednesday, December 8, 2010

Chocolate Butterscotch Layered Fudge

Layered fudges really arent much more difficult than a basic fudge recipe aside from it looks a lot more difficult... and of course you add an hour to the cooling period..

Chocolate Butterscotch Layered Fudge

2 cups semi-sweet chocolate chips
1-14oz can of sweetened condensed milk (NOT evaporated milk)
1/2 cup chopped walnuts (optional)
1 tsp real vanilla extract (real is always best when working with chocolate!)
1 cup butterscotch chips

  1. Line an 8 or 9- in square pan with wax paper
  2. In a double boiler melt chocolate chips with 1 cup sweetened condensed milk. Make sure to NOT get ANY water into the chocolate or it will become a grainy mess that should just be thrown away. 
  3. Once chocolate is melted remove from heat and then stir in vanilla and nuts if desired.  Spread evenly into pan.
  4. Melt butterscotch chips and remaining sweetened condensed milk in a double boiler.  When chips are melted spread evenly over chocolate layer.
  5. Cool 3 hours or until firm, can be placed into fridge to help speed cooling but not the freezer as crystals could form in the chocolate.
  6. Once fudge is firm, remove from pan by lifting wax paper.  Peel off waxed paper and cut into squares.
Makes roughly 2lbs.
Note: From experience the better quality chocolate chips you use the better the fudge tastes...  I dont like to use store brand chocolate chips as they dont always set as firm as the brand names do.
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