(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
Alternating layers of butterscotch and chocolate fudge give this easy fudge recipe a fun appearance and delicious taste. If you want a very whimsical appearance (and extra-indulgent taste) you can create six or even eight striped layers by repeating the stacking instructions down below. Using the original directions for four-layer fudge, this recipe yields about 24 small squares of fudge.
Ingredients:
- 1 cup chocolate chips
- 1 tsp vanilla extract
- 2/3 cup condensed milk, divided use
- 1 cup butterscotch chips
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the chocolate chips in a medium microwave-safe bowl and microwave in one-minute increments until melted, stirring after each minute to prevent overheating. Once melted, add the vanilla and 1/3 cup of condensed milk and stir until smooth and combined.
3. Scrape the fudge into the prepared pan and spread it into a smooth, even layer. The fudge will be very thin. Place it in the refrigerator to set while you prepare the butterscotch layer.
4. Place the butterscotch chips in a medium microwave-safe bowl and microwave in one-minute increments until melted, stirring after each minute to prevent overheating. Once melted, add the remaining 1/3 cup of condensed milk and stir until smooth.
5. Scrape the butterscotch fudge on top of the layer of chocolate fudge and smooth it into a thin, even layer. Place back in the refrigerator to set for about 20-30 minutes. You want it to be firm enough to handle, but not completely hard and solid.
6. Once the fudge is firm enough to handle, pull it out of the prepared pan using the foil as handles. Cut it in half using a large sharp knife, and carefully lift one half and place it on top of the other. You should now have a rectangular block of fudge with four striped layers. Press down gently to fuse the layers together—this works best if the fudge is not completely hard. Wrap the block of fudge in cling wrap and return to the refrigerator until completely set, about one hour.
7. Once the fudge is set, use a large sharp knife to cut it into three long rows, then cut each row into eight pieces for a total of two dozen small pieces of fudge. Serve fudge at room temperature, and store it in an airtight container at room temperature for up to two weeks.
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