Chocolate Butterscotch Fudge

I have to say this is probably one of the most wonderful, delicious, amazing recipes I've ever made.  I'm absolutely head over heels in love with this fudge and am terrified I'm going to eat the entire pan all by myself! 

This is chocolate fudge with a butterscotch fudge layer.  I love the combination of these two flavors.  This fudge is so rich and decadent and everything a fudge should be.  It takes a bit of work making two fudges, in two pans, at the same time but so worth it.  You really only need to do both at the same time if you plan on swirling the fudge flavors together which I originally thought I was going to do but changed my mind at the last minute.  So if you are going to layer them you can make them separately if you want since fudge is something you really need to keep an eye on and stir a lot so it doesn't burn.  I had a whisk in both hands for this.   

I found this recipe on Year on the Grill.  He originally was making a black and white fudge but the color of the white fudge wasn't what he wanted so he switched gears and turned it into a butterscotch fudge instead.  What a brilliant idea!  I did make a few tiny little changes to it.  Boy am I glad I found this recipe!   

Chocolate Fudge 

1 1/2 cup Granulated Sugar

3/4 cup Heavy Cream

3 tbsp. Cocoa

1 1/2 tbsp. White Corn Syrup

1/2 tsp. Vanilla

4 tbsp. Butter

1/2 cup Dark Chocolate Chips 

Combine sugar, syrup, cocoa, 2 tbsp. of butter and cream.  Boil to the soft ball stage (234 degrees F to 238 degrees F on a candy thermometer).  Add in the chocolate chips and whisk until melted.  Drop in the remaining 2 tbsp. of butter and vanilla extract, but do not stir.  Allow to cool 10 minutes first.  Then beat until the chocolate slightly loses that glossy look.  Then you will need to immediately pour into your prepared (greased) dish because it will start to set.

Butterscotch Fudge 

1 1/2 cup Granulated Sugar

3/4 cup Heavy Cream

1 1/2 tbsp. White Corn Syrup

1/2 tsp.Vanilla

4 tbsp. Butter

3/4 cup Butterscotch Chips 

Combine sugar, syrup, 2 tbsp. of butter and cream. Boil to the soft ball stage (234 degrees F to 238 degrees F on a candy thermometer). Add in the butterscotch chips and whisk until completely melted.  Drop in the remaining 2 tbsp. of butter and vanilla extract but do not stir.  Allow to cool 10 minutes first.  Then beat until creamy and not as glossy.  Then immediately pour over the top of the chocolate fudge because it will start to set pretty quickly.  At this point you can swirl the two together with a butter knife by doing figure 8's or allow to set layered.

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