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Ribbon Fudge

Source of Recipe

from net serf, circus recipe


List of Ingredients

Ribbon Fudge

1 1/2 c. + 1 1/2 c. sugar, divided
6 tbsp. + 6 tbsp. butter, divided
1/3 c. + 1/3 c. evaporated milk, divided
1 c. semi sweet chocolate chips
1/2 c. creamy peanut butter
1 c. + 1 c. marshmallow cream, divided
1 tsp. + 1 tsp. vanilla, divided

Grease a 9 inch square baking pan.
Combine 1 1/2 c. of the sugar, 6 tbsp. of the butter, and 1/3 c. of the evaporated milk in a non stick saucepan.
Bring to a boil, stirring constantly. Boil for 4 minutes over a medium heat, stirring constantly to prevent scorching.
Remove from heat and stir in the chocolate chips until they are all melted.
Add 1 c. of the marshmallow cream and 1 tsp. of the vanilla and beat until well blended.
Pour into the greased baking pan.
Combine the other 1 1/2 c. sugar, the other 6 tbsp. of butter and the other 1/3 c. of the evaporated milk together in the same non stick saucepan.
Bring to a boil, stirring constantly and boil for 4 minutes, stirring constantly.
Add the peanut butter and blend well.
Add the other 1 c. marshmallow cream and the other 1 tsp. vanilla and beat well.
Pour over top of the chocolate layer.
Let cool at room temperature and cut into squares.
Makes about 3 pounds.


Recipe