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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ribbon Fantasy Fudge Recipe

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This recipe for Ribbon Fantasy Fudge is from The Lasley Family Cookbook Project, 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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