• 2 cups firmly packed brown sugar
• 1 cup granulated sugar
• 1 cup Pet evaporated milk
• 1/2 cup butter (1 stick)
• 1 jar (7 oz.) marshmallow crème
• 1 teaspoon vanilla
• 1 cup butterscotch chips
• 1 cup chocolate chips

Combine sugars, milk and butter in saucepan. Bring to full boil over moderate heat, stirring constantly. Boil 8-10 minutes over moderate heat, stirring occasionally. Remove from heat and add marshmallow crème and vanilla. Stir until smooth. To 2 cups of hot mixture, add butterscotch chips. To remaining hot mixture, add chocolate chips. Stir both bowls until smooth. Line 8 x 12 rectangular baking dish with clear plastic wrap, pour butterscotch fudge in first. Pour chocolate fudge on top, smooth with spatula. Chill until firm.

Yield: about 2 ½ pounds fudge

Note: Gladys Sturrock Foshee’s version contains the following ingredients, but no instructions on how to combine:

• 1 small bag chocolate chips
• 1 small bag butterscotch chips
• 1 can Eagle Brand condensed milk
• 1 jar (7 oz.) marshmallow crème
• 4-1/2 cups sugar
• 1 can Pet milk