Two-Tone Fudge

• 2 c. packed brown sugar
• 1 c. granulated sugar
• 1 c. evaporated milk
• 1/2 c. butter
• 1 (7 oz.) jar marshmallow cream
• 1 tsp. vanilla
• 1 c. butterscotch pieces
• 1 c. coarsely chopped walnuts
• 1 c. semi-sweet real chocolate pieces

1. In saucepan, combine first 4 ingredients.
2. Bring to full boil, stirring constantly, over moderate heat.
3. Cook 10 minutes, stirring occasionally.
4. Remove from heat.
5. Add marshmallow cream and vanilla.
6. Mix until smooth.
7. To 2 cups mixture, add butterscotch pieces and 1/2 cup walnuts; blend well.
8. Pour evenly into greased 9-inch square pan.
9. To remaining hot mixture, add chocolate pieces and 1/2 cup walnuts; blend well.
10. Pour over butterscotch mixture.
11. Chill until firm.
12. Makes about 2 1/2 pounds.

brown sugar, sugar, milk, butter, marshmallow cream, vanilla, butterscotch, walnuts, semisweet real chocolate pieces

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020360 (may not work)