Two Tone Fudge
|Sugar||4 1⁄2 Cup (72 tbs)|
|Evaporated milk||14 1⁄2 Ounce (1 Can)|
|Semisweet chocolate||18 Ounce (3 Package)|
|Milk chocolate candy bars||8 Ounce, broken|
|Marshmallow creme||7 Ounce (1 Jar)|
|Walnuts||1 Cup (16 tbs), broken|
In buttered, large, heavy skillet combine sugar, milk, and salt; bring to boiling. (Electric skillet 275°.)
Cook and stir over medium heat to thread stage (candy thermometer 230°) or till syrup dropped from spoon spins a 2-inch thread.
Remove from heat.
Working quickly, pour half (2 cups) of the mixture over semisweet chocolate pieces in a bowl, stirring till chocolate is melted.
Pat in a buttered 15 1/2 x 10 1/2 x 1 inch pan.
Add the broken pieces of chocolate candy to the remaining cooked evaporated milk mixture; blend till smooth.
Stir in marshmallow creme, nuts, and vanilla.
Spread over first layer in pan.
Chill till firm, at least 1 hour.