Saturday, December 24, 2011

Ribbon fudge

Best. fudge. ever.

The kind of fudge that leads to having to put on stretchy pants, if you know what I mean.

My mom made this every Christmas for us, and now I do too.

What could be better than a two-layer fudge?
Did I mention that one layer is chocolate, the other peanut butter?

Ribbon Fudge
3 cups sugar
2/3 cup evaporated milk
3/4 cup butter
6 ozs. chocolate chips
1 (14 oz.) jar marshmallow creme
1 tsp. vanilla
1/2 cup peanut butter

Noteyou will be using 1/2 of the above ingredients for the first layer, and the other 1/2 for the second layer.  Exception:  the chocolate chips are used only in the first layer; the peanut butter only in the second layer.

Combine 1.5 cups sugar, 6 tablespoons butter, and 1/3 cup of evaporated milk in heavy saucepan.  Bring to full rolling boil, stirring constantly.  Boil for four minutes over medium heat, continue stirring constantly. Remove from heat and stir in the following: six ounces of chocolate chips, 7 ounces of marshmallow creme, and 1/2 teaspoon vanilla.  Beat until well blended and pour into a 13 x 9 pan.  Repeat the above steps, but use 1/2 cup of peanut butter instead of chocolate chips.  Spread over chocolate layer.  Cool at room temperature and cut into squares.  Grab a big glass of milk, or strong cup of coffee, and enjoy!

Merry Christmas!


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