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Food

Two-flavor fudge is twice as scrumptious

By ELLEN FOLKMAN
Published September 13, 2006

Jo Ann Sanderson hopes her recipe for two-flavor fudge is what Marie Etlinger needs. Jo Ann enjoys making this fudge for Christmas gifts. She says it's a "never fail" recipe, adding that the kind of pan you use will depend upon how thick you like your fudge.

For: Marie Etlinger of Indian Shores

From: Jo Ann Sanderson of Temple Terrace

Recipe: Two-Flavor Fudge

TWO-FLAVOR FUDGE

2 cups brown sugar

1 cup white sugar

1 cup evaporated milk

½ cup butter

1 cup butterscotch chips

1 cup chocolate chips

1 jar 7 to 10 ounces marshmallow creme

1 cup chopped nuts (walnuts or pecans)

1 teaspoon vanilla

Butter a 9- by 13-inch baking dish (plus a small 5- by 5-inch pan) or two 8- by 8-inch pans. Set aside.

In a medium-heavy sauce pan, mix the brown sugar, white sugar, evaporated milk and butter. Bring to a boil over medium heat, stirring frequently. Boil 15 minutes (low boil), again stirring frequently. Remove from heat and add the butterscotch and chocolate chips. Stir until chips are melted, then add the marshmallow creme.

When marshmallow creme is blended in, mix in the vanilla and nuts. Mix well and pour into prepared pans and let set. Cut into squares.

Recipe requests

Deborah Griswold would like to have the recipe for the Columbia Restaurant's 1905 Salad. She has enjoyed it many times, both at the restaurant and at friends' parties, but she does not have the recipe.

Helen Martini would like a recipe for Neapolitan cookies. She lost her recipe in a move and remembers that they were cakelike in texture and had an almond paste batter that was tinted pink, green and white with preserves or chocolate icing between the layers. She would love to make them again.

Lowell Scott is looking for a product: Kraft singles Mexican style cheese. He used to buy it at Topps in Treasure Island, but Topps is now closed. He hopes a reader knows where he can get it in the St. Petersburg area.

You Asked for It is a reader mail column. Send requests to You Asked for It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

[Last modified September 12, 2006, 12:06:37]