Ribbon Fantasy Fudge Recipe
Ribbon Fantasy Fudge Recipe photo by Taste of Home
Publisher Photo
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

  • 2 teaspoons plus 3/4 cup butter, cubed, divided
  • 3 cups sugar
  • 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

Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. 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 between two heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to one bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl.
Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares. Yield: 49 pieces.
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.

  • 2 teaspoons plus 3/4 cup butter, cubed, divided
  • 3 cups sugar
  • 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. Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. 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.
  2. Divide marshmallow creme between two heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to one bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl.
  3. Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm.
  4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares. Yield: 49 pieces.
Originally published as Ribbon Fantasy Fudge in Sweet and Scrumptious Chocolate 1994, p18

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