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Ribbon Fantasy Fudge Recipe
Ribbon Fantasy Fudge Recipe photo by Taste of Home
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Publisher Photo
I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!
MAKES:
49 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
49 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 cups sugar
  • 3/4 cup butter or margarine
  • 1 can (5 ounces) evaporated milk
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 teaspoon vanilla extract, divided
  • 1/2 cup peanut butter

Directions

In a heavy saucepan, combine sugar, butter and milk; bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside. Divide marshmallow creme into two heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to one bowl, and peanut butter and 1/2 teaspoon vanilla to the other. Pour half of sugar mixture into each bowl. Stir chocolate mixture until smooth and pour into a greased 9-in. pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate. Cut into squares. Yield: 4-5 dozen.
Originally published as Ribbon Fantasy Fudge in Sweet and Scrumptious Chocolate 1994, p18

Nutritional Facts

1 piece: 99 calories, 4g fat (2g saturated fat), 7mg cholesterol, 39mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein.

  • 3 cups sugar
  • 3/4 cup butter or margarine
  • 1 can (5 ounces) evaporated milk
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 teaspoon vanilla extract, divided
  • 1/2 cup peanut butter
  1. In a heavy saucepan, combine sugar, butter and milk; bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside. Divide marshmallow creme into two heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to one bowl, and peanut butter and 1/2 teaspoon vanilla to the other. Pour half of sugar mixture into each bowl. Stir chocolate mixture until smooth and pour into a greased 9-in. pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate. Cut into squares. Yield: 4-5 dozen.
Originally published as Ribbon Fantasy Fudge in Sweet and Scrumptious Chocolate 1994, p18

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