Ribbon Fantasy Fudge Recipes

THE ORIGINAL FANTASY FUDGE

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.

FANTASY FUDGE

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
• Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
• Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

RIBBON FANTASY FUDGE

Steps:

• Combine 1 1/2 cups sugar, 6 Tbsp. butter, and 1/3 cup milk in heavy 1 1/2 quart saucepan.
• Bring to full rolling boil, stirring constantly.
• Continue boiling 4 minutes over medium heat, stirring constantly.
• Remove from heat; stir in chocolate pieces until melted.
• Add 1 cup (1/2 jar) marshmallow cream and 1/2 tsp. vanilla; beat until blended.
• Pour into greased 13 X 9 pan.
• Repeat with remaining ingredients substituting peanut butter for chocolate pieces.
• Spread over chocolate layer, cool at room temperature. Makes 3 lbs.

FANTASY RIBBON FUDGE

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.

RIBBON FANTASY FUDGE

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.

RIBBON FANTASY FUDGE RECIPE

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

FABULOUS FUDGE RIBBON CAKE

Steps:

• In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
• In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
• Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
• Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.