Monday, July 18, 2016

Ribbon Fantasy Fudge

I love Fudge. Well who doesn't? I love both the texture and the taste. What makes it special for you?

Here's a great Retro Ad & Recipe from Kraft for Ribbon Fantasy Fudge using Marshmallow Creme. I usually use Marshmallow Fluff which I think has a better flavor. What I like most about this Fudge recipe is that there are two distinct layers. Easy to make, and oh so pretty! And, you can always throw in some walnuts for more texture.

Ribbon Fantasy Fudge

3 cups sugar
3/4 cup butter (original retro recipe calls for Parkay margarine)
2/3 cup (5-1/3 fl oz can) evaporated milk
6 ounce pkg semi-sweet chocolate pieces (I substitute chopped good dark chocolate)
7 ounce jar Kraft marshmallow creme (I prefer marshmallow Fluff)
1 tsp vanilla
1/2 cup peanut butter (crunchy or creamy style)

Combine 1-1/2 cups sugar, 6 Tbsp butter, and 1/3 cup milk in heavy 1-1/2 quart sauce pan; bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat; stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add 1 cup (1/2 jar) marshmallow creme and 1/2 tsp vanilla; beat until well blended. Pour into 13 x 9 inch pan. Repeat with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature; cut into squares.


Becky Muth said...

Thank you so much! I made this all the time throughout high school and college. In 2011 I developed an allergy to both chocolate and cinnamon. I avoid some things (like fudge) completely because you never know what contains cocoa or cinnamon (or if they've been added via cross contamination), and even though I carry Benadryl with me I prefer not having a reaction in the first place. So excited you posted this recipe because it means I might can have (peanut butter) fudge again. Yay!

Janet Rudolph said...

Sorry to hear that Becky, but glad that you can do peanut butter fudge.. My mother was allergic to cinnamon...