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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ribbon Fantasy Fudge Recipe

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This recipe for Ribbon Fantasy Fudge is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. plus 3/4 cup butter, cubed, divided
3 cups sugar
1 can (5oz.) evaporated milk
1 jar (7oz.) marshmallow creme
1 cup (6oz.) semisweet chocolate chips
1 tsp. vanilla extract, divided
1/2 cup peanut butter
Directions:
Directions:
Line a 9-in. square pan with foil and grease the foil with 2 tsp. 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 med. 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 tsp. 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.
Number Of Servings:
Number Of Servings:
48 pieces

 

 

 

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