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Ribbon Fantasy Fudge


3 cups of sugar
cup of margarine
⅔ cup of evaporated milk
1 x 6 oz. pkg. semi-sweet chocolate pieces
1 x 7 oz. jar Kraft marshmallow cream
1 teaspoon of vanilla
cup of peanut butter


Combine 1 ½ cup sugar, 6 tablespoons margarine and ⅓ cup milk in a 1 ½ quart saucepan; 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 marshmallow cream and ½ teaspoon vanilla; beat until well blended. Pour into a greased 9x13 inch pan. Repeat with remaining ingredients substituting peanut butter for chocolate pieces. Spread over the chocolate layer. Cool at room temperature. Cut into squares.

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