Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Darlene Clark
11â�„2 teaspoons plus 1â�„2 cup butter (no substitutes), softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 oz.) marshmallow creme
1 tsp. vanilla extract
11â�„2 cups semlsweet chocolate chips
1 cup chopped walnuts
1â�„2 cup butterscotch chips
Line a 9 in. square pan with foil and grease the foil with 11â�„2 tsp. butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended.
Remove from the heat; stir in vanilla. Pour 21â�„2 cups into a bowl; stir in the chocolate chips and walnuts until chips are melted. Pour into prepared pan. Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
Using foil, remove fudge from pan; carefully peel off foil. Cut into 1 in. squares. Store in refrigerator.
(This recipe was contributed as part of a "Cook of the Week" feature.)