LAYERED FUDGE (Checkerboard)
Line an 8"x8" square pan with foil. The foil should reach up and slightly over the sides of the pan. Carefully press the foil against the inside of the pan and smooth out the wrinkles.
In a heavy saucepan, mix 3/4 cup of milk, 1 cup sugar, and 1/4 teaspoon salt. Bring to FULL, rolling boil, stirring constantly. Boil 5 minutes, stirring the whole time. Remove from heat and quickly stir in butterscotch pieces until melted and thoroughly mixed. Pour immediately, while still very hot, into pan. Shake gently to level.
Repeat cooking process with remaining ingredients, but cook only 4 minutes. Stir in chocolate pieces and pour over first mixture.
It is very important that the cooking mixture is at a full, rolling boil. It will foam up, but will go back down if you continue to stir rapidly. If it wants to boil over, lower the flame slightly. Do not lower the flame too much or you will loose the rolling boil and the fudge will be too soft.
If you do happen to loose the boil, start timing from when it begins to boil again. Remember, chocolate takes 4 minutes, butterscotch 5 minutes. If you try white chocolate, cook it about 5 1/2 minutes. Iím not sure about the timing for mint chocolate chips.
Cool completely. If fudge is not cool enough, it will be sticky when you try to cut it. If it is too cold, it may crack when cut. When firm, grasp foil and lift from pan. Place on cutting board and carefully peel away foil.
For small squares, cut into 8 even strips, turn and repeat. You should now have 64 one-inch squares.
For larger squares, cut into 6 even strips, turn and repeat. You will have 36 larger squares.
Invert every other one, and press a walnut piece on each chocolate square.
A hint for cutting: Wipe the knife after each cut on a clean damp cloth to prevent chocolate from smearing on other layer.
Serving Ideas: Place squares together so they look like a checkerboard.
Note: A 12 ounce package of chips can be used by dividing it in half. You will now have enough chips for 2 batches of fudge.