Ribbon Fudge


2 tbsp. butter
3 tbsp. water
1 pkg. Betty Crocker chocolate fudge frosting mix
2 tbsp. butter
2 tbsp plus 1 tsp water
1 pkg Betty Crocker golden caramel frosting mix
1/2 cup chopped pecans

Butter foil pan, 8x8x2". In top of double boiler, melt 2 tbsp butter in 3 tbsp water. Stir in chocolate frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Spread in pan.

Repeat with remaining butter, water and frosting mix; stir in nuts. Spread caramel mixture over chocolate mixture. Cool until firm.

About 8 dozen candies (1 x 1 1/2")

Citrus Ribbon Fudge:
Omit pecans. Substitute orange frosting mix for the fudge chocolate frosting mix and lemon frosting mix for the golden caramel frosting mix. Increase the 2 tbsp plus 1 tsp water to 3 tbsp water.