Ribbon Fantasy Fudge aka Peanut Butter Fudge

3 servings Prep: 10 m Cook: 10 m Total: 2 h 30 m Intermediate
5.0/5 (2)
Ribbon Fantasy Fudge aka Peanut Butter Fudge
This is a sweet and decadent fudge with chocolate, peanut butter ribbons, and marshmallow crème - a certain crowd-pleaser. The peanut butter swirled through creates a beautiful marbled effect that tastes as good as it looks. Makes approximately 3 pounds of creamy, rich fantasy fudge!

Ingredients

3 servings
  • 3 cups granulated sugar
  • 3/4 cup margarine
  • 2/3 cup evaporated milk
  • 1 (6 oz) package semi-sweet chocolate (or butterscotch) chips
  • 1 (7 oz) jar Kraft Marshmallow Crème
  • 1 tsp vanilla
  • 1/2 cup creamy peanut butter

Step-by-Step Instructions

  1. Combine 1 1/2 cups of sugar, 2 tablespoons of margarine and 1/3 cup of milk in a large, heavy saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching.
  2. Remove from heat, stir in the chocolate chips until completely melted. Add 1/2 jar of marshmallow crème and 1/2 tsp vanilla; beat until well blended and smooth.
  3. Pour into a greased 13x9 inch pan. Melt peanut butter in microwave or on stovetop until pourable, then drizzle over the fudge. Using a knife, swirl the peanut butter through the fudge in a ribbon pattern, but don’t overmix - you want distinct ribbons, not a uniform blend.
  4. Cool at room temperature for at least 2 hours until completely set. Cut into 1-inch squares. Makes approximately 3 lbs of fantasy fudge!

Common Problems and Solutions

Q: Why is my fudge grainy instead of smooth?

A: The sugar may have crystallized during cooking. Make sure to stir constantly during the 4-minute boil and don't scrape the sides of the pan when pouring. Any sugar crystals on the sides can cause the whole batch to crystallize.

Q: Can I use natural peanut butter for the ribbons?

A: Regular creamy peanut butter works best because it melts smoothly. Natural peanut butter may separate and create an oily texture that doesn't swirl as nicely.

Tips and Techniques

Use a heavy-bottomed saucepan to prevent scorching during the boiling step. For cleaner cuts, refrigerate the fudge for 30 minutes before slicing, and wipe your knife between cuts.

Ingredient Substitutions

  • semi-sweet chocolate chips: butterscotch chips
  • creamy peanut butter: almond butter or cookie butter

Equipment Needed

  • heavy-bottomed saucepan
  • 13x9 inch baking pan
  • candy thermometer (optional but helpful)