Today is National Fudge Day. I love Fudge. Who doesn't? I love both the texture and the taste. What makes it special for you?
To celebrate this food holiday, 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, but whatever works for you. 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 pure 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.
Easiest PB/Chocolate Fudge in the world: 1 container of chocolate frosting combined with a regular jar of PB; microwave until they can be stirred completely together. Pour into a lined pan and refrigerate . . .SO easy and pretty darn good. pjcoldren[at]tm[dot]net
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