Ribbonfantasyfudge Recipes
FANTASY RIBBON FUDGE
This was my grandpa's recipe. It is always a big hit as a Christmas present when you put it in a decorated metal tin. We have always had best results with name brand items such as Peter Pan, Jiff, and Reese's. The best chips I have used are either the semi-sweet or double chocolate by Ghirardelli. I have also used Nestle and Hershey's. The vanilla has to be pure not imitation for best results. Also, for best results, use a wooden spoon (for keeping an even temperature) and a non-stick pot.
Provided by JODECI
Categories Candy
Time 18m
Yield 1 pan, 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Mix 1 1/2 cups sugar, 1/3 cup milk,and 6 tablespoons of butter in pan, stirring on medium heat to boil. Reduce heat to med-low, set timer for 4 minutes stir continuously.
- Immediately remove from heat and add 1 teaspoon vanilla and quickly add 1/2 jar of marshmallow.
- Add 3/4 bag of chocolate chips; mix vigorously until creamy and there are no hints of marshmallow.
- Pour into 9 x 13-inch pan for thin fudge and an 8x8 pan for thick fudge.
- Repeat instructions listed, adding the peanut butter, in place of the chocolate chips.
- Pour over chocolate fudge let cool completely and keep refrigerated.
- Hint: Make sure that your butter, sugar, milk are at a rolling boil before setting your timer.
- Add vanilla, fluff, then the chips or peanut butter in that order.
- And, share.
Nutrition Facts : Calories 445.7, Fat 21.7, SaturatedFat 10.8, Cholesterol 25.9, Sodium 140.2, Carbohydrate 63.6, Fiber 1.9, Sugar 55.6, Protein 4.8
RIBBON FANTASY FUDGE
I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 49 pieces.
Number Of Ingredients 7
Steps:
- 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 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 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.
Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
THE ORIGINAL FANTASY FUDGE
This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.
Provided by CAVAMom
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h20m
Yield 117
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch pan.
- Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
- Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g
RIBBON FANTASY FUDGE RECIPE
Provided by á-749
Number Of Ingredients 5
Steps:
- Line a 9 inch square pan with foil and grease the foil with 2 tsps butter, set aside. In a large heavy saucepan, combine the sugar, milk, and remaining butter. Bring to a boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside. Divide the marshmallow creme between 2 heat resistant bowls; add chocolate chips and 1/2 tsp vanilla to one bowl and peanut butter and remaining vanilla to the other bowl. 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
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