I grew up with  my paternal grandmother.  One very strong Christmas food memory was Kate’s Two Flavored Fudge – recipe at the bottom of post.  I never tried making this until much later in life – never under the tutelage of the master.

We always went to my maternal grandmother’s for Christmas Eve.  One year, as a new mother, I decided I was going to make this Two Flavored Fudge to take with me.  I followed the recipe meticulously.  The fudge would not set.

I put it in the fridge – something I never remembered my grandmother having to do – and hoped it would be okay.  The vivid part of this memory is sitting around the table at my other grandmother’s that Christmas Eve eating the fudge with a spoon.  It  never set.

I have made the fudge many times since and never had a problem, just that first time.

Two Flavored Fudge

 

 

2 c. firmly packed brown sugar

1 c. granulated sugar

1 c. evaporated milk

½ cup butter

1 7-oz. jar marshmallow cream

1 6-oz. pkg. butterscotch morsels

1 6-oz. pkg. semisweet chocolate morsels

1 c. walnuts, chopped

1 t. vanilla

 

Preparation Instructions

In a saucepan combine the first four ingredients. Bring to a full boil over moderate heat, stirring frequently. Boil 15 minutes over moderate heat, stirring occasionally. Remove from heat. Add marshmallow cream, butterscotch morsels and chocolate morsels. Stir until morsels are melted and mixture is smooth. Blend in walnuts and vanilla. Pour onto a greased 9x 9 inch pan. Chill until firm. Makes about 2 ½ pounds.