Fantasy Ribbon Fudge Recipes

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THE ORIGINAL FANTASY FUDGE

This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.

Provided by CAVAMom

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h20m

Yield 117

Number Of Ingredients 7



The Original Fantasy Fudge image

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.

Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g

3 cups white sugar
¾ cup margarine
⅔ cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract

ORIGINAL FANTASY FUDGE

Make and share this Original Fantasy Fudge recipe from Food.com.

Provided by roxie m.

Categories     Candy

Time 17m

Yield 117 serving(s)

Number Of Ingredients 7



Original Fantasy Fudge image

Steps:

  • Combine sugar, margarine and milk in heavy 2 1/2 quart sauce pan; bring to a rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat add chocolate stirring until melted. Add marshmallow creme, nuts and vanilla; beat until blended. Pour into 13x9 greased pan. Let cool and cut into 1 inch squares.

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) package semi sweet chocolate chips
1 (7 ounce) jar kraft marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

FANTASY FUDGE

I copied this recipe off the back of a jar of marshmallow cream. The recipe was for chocolate-walnut fudge. I just change the flavor of the candy chips for different flavors. It is a no fail recipe and always comes out the way you think fudge should.

Provided by Karen From Colorado

Categories     Candy

Time 30m

Yield 1 pound, 96 serving(s)

Number Of Ingredients 7



Fantasy Fudge image

Steps:

  • Mix butter, sugar and milk in a saucepan.
  • Heat until 230 degrees on a candy thermometer. Or if you do not have a thermometer, bring to a rolling boil, stirring constantly for 4 to 5 minutes.
  • Remove from heat.
  • Stir in candy chips a little at a time until melted.
  • Stir in the rest of the ingredients.
  • Spread into a greased 13" by 9" by 2" pan.
  • Cool to room temperature.
  • Cut into squares.

3 cups sugar
3/4 cup butter or 3/4 cup margarine
2/3 cup evaporated milk
8 -12 ounces white chocolate chips (or whatever flavor fudge you would like to make, I use 12 ounces) or 8 -12 ounces peanut butter chips (or whatever flavor fudge you would like to make, I use 12 ounces)
1 (7 ounce) jar marshmallow cream
1 cup nuts (optional)
1 teaspoon vanilla

FANTASY FUDGE

Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and PLANTERS Walnuts.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 40 servings, about 2 squares each

Number Of Ingredients 7



Fantasy Fudge image

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.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0.8073 g, Sugar 0 g, Protein 1 g

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla

RIBBON FANTASY FUDGE

I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 49 pieces.

Number Of Ingredients 7



Ribbon Fantasy Fudge image

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.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

2 teaspoons plus 3/4 cup butter, cubed, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1 jar (7 ounces) marshmallow creme
1 cup semisweet chocolate chips
1 teaspoon vanilla extract, divided
1/2 cup peanut butter

RIBBON FANTASY FUDGE

Make and share this Ribbon Fantasy Fudge recipe from Food.com.

Provided by DFoulds936

Categories     Candy

Yield 3 lbs, 36 serving(s)

Number Of Ingredients 7



Ribbon Fantasy Fudge image

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.

Nutrition Facts : Calories 168.3, Fat 7.2, SaturatedFat 3.8, Cholesterol 11.7, Sodium 53.2, Carbohydrate 25.3, Fiber 0.5, Sugar 22.1, Protein 1.5

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (6 ounce) package semisweet chocolate pieces
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla
1/2 cup peanut butter

FANTASY RIBBON FUDGE

This was my grandpa's recipe. It is always a big hit as a Christmas present when you put it in a decorated metal tin. We have always had best results with name brand items such as Peter Pan, Jiff, and Reese's. The best chips I have used are either the semi-sweet or double chocolate by Ghirardelli. I have also used Nestle and Hershey's. The vanilla has to be pure not imitation for best results. Also, for best results, use a wooden spoon (for keeping an even temperature) and a non-stick pot.

Provided by JODECI

Categories     Candy

Time 18m

Yield 1 pan, 16-20 serving(s)

Number Of Ingredients 7



Fantasy Ribbon Fudge image

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.

Nutrition Facts : Calories 445.7, Fat 21.7, SaturatedFat 10.8, Cholesterol 25.9, Sodium 140.2, Carbohydrate 63.6, Fiber 1.9, Sugar 55.6, Protein 4.8

1 (7 ounce) jar marshmallow cream
1 (11 1/2 ounce) package chocolate chips
2/3 cup unsweetened evaporated milk
3/4 cup peanut butter
2 teaspoons vanilla
3 cups sugar
12 tablespoons butter

FANTASY FUDGE

Marshmallow creme is what makes this easy fudge so incredibly airy (hint: the recipe is inspired by the popular recipe on the back of the label). Chopped toasted walnuts, or any of your favorite nuts, add welcome crunch. Share the rich, delightful squares with all your friends and family.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 16 pieces

Number Of Ingredients 6



Fantasy Fudge image

Steps:

  • Toast the walnuts in a medium saute pan over medium heat, tossing frequently, until darkened and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop.
  • Line an 8-inch square cake pan with foil, leaving a 2-inch overhang on 2 sides. Coat lightly with cooking spray.
  • Combine the chocolate and condensed milk in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate is melted and the mixture is thick and smooth, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme and butter and stir until completely combined and no streaks remain. Stir in the walnuts until evenly dispersed.
  • Transfer the mixture to the prepared cake pan. Smooth with a rubber spatula into an even layer. Refrigerate until firm, 2 to 3 hours.
  • Use the foil overhang to remove the fudge from the pan. Cut into small squares. The fudge can be refrigerated in an airtight container up to 5 days.

1 cup walnuts
Nonstick cooking spray, for the foil
1 pound bittersweet chocolate, chopped
One 14-ounce can sweetened condensed milk
One 7.5-ounce jar marshmallow creme
2 tablespoons unsalted butter, at room temperature

FANTASY FUDGE

Really good fudge that is made in the microwave -- doctor it to your heart's content. You can put peppermint flavoring if you wish and/or crushed candy canes in it.

Provided by Thistlethorne

Categories     Candy

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 7



Fantasy Fudge image

Steps:

  • Microwave butter in 4 quart bowl on high for 1 minute or until melted.
  • Add sugar and milk, mix well.
  • Microwave on high for 3 minutes, stir.
  • Microwave 2 minutes longer or until the mixture beins to boil, mix well.
  • Microwave 3 minutes, stir.
  • Microwave 2 1/2 minutes longer.
  • Let stand for 2 minutes.
  • Stir in chocolate until melted.
  • Add marshmallow creme and vanilla, mix well.
  • Stir in nuts (or raisins or crushed candy cane).
  • Pour into greased 13X9 pan.
  • Cool at room temperature, about 1 hour.
  • Cut into squares.

3/4 cup butter
3 cups granulated sugar
2/3 cup evaporated milk
8 ounces semisweet chocolate
7 ounces marshmallow creme
1 teaspoon vanilla
1 cup chopped nuts (or raisins or crushed candy cane)

FABULOUS FUDGE RIBBON CAKE

A rich dark chocolate cake with a ribbon of cream cheese in center.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 18



Fabulous Fudge Ribbon Cake image

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.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 31.6 g, Cholesterol 41.8 mg, Fat 13.6 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 193.5 mg, Sugar 23.3 g

1 (8 ounce) package cream cheese
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 ⅓ cups white sugar
1 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup milk
3 tablespoons shortening
1 egg
½ teaspoon vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
3 (1 ounce) squares semisweet chocolate
1 tablespoon butter
1 tablespoon water
½ teaspoon vegetable oil

CLASSIC FANTASY FUDGE

Make and share this Classic Fantasy Fudge recipe from Food.com.

Provided by GingerlyJ

Categories     Candy

Time 35m

Yield 80 squares, 40 serving(s)

Number Of Ingredients 7



Classic Fantasy Fudge image

Steps:

  • LINE 9-inch square pan with 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 minute 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 squares.

3 cups sugar
3/4 cup butter or 3/4 cup margarine
1 (5 ounce) can evaporated milk
12 squaressemi-sweet chocolate, chopped
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla

KRAFT'S FANTASY FUDGE

Make and share this Kraft's Fantasy Fudge recipe from Food.com.

Provided by bigherbncv

Categories     Candy

Time 35m

Yield 90 serving(s)

Number Of Ingredients 7



Kraft's Fantasy Fudge image

Steps:

  • Line 9" Square pan with foil.
  • Bring Margerine, sugar & evaporated milk to.
  • a full boil, stirring constantly.
  • Boil 4 Minutes, stirring constantly, until.
  • candy reaches 234 degrees.
  • Remove from heat.
  • Add Chocolate & Marshallow creme,until.
  • melted.
  • Add walnuts and vanilla, mix well.
  • Spread evenly in prepared pan.
  • Let stand at room temperature for 4 hours.
  • Cut into 1" squares.

Nutrition Facts : Calories 73.7, Fat 2.9, SaturatedFat 1, Cholesterol 0.5, Sodium 14.1, Carbohydrate 12.4, Fiber 0.3, Sugar 10.5, Protein 0.5

3 cups sugar
3/4 cup margarine
1 (5 ounce) can evaporated milk
12 (1 ounce) semi-sweet chocolate baking squares, chopped
1 1/2 cups marshmallow creme
1 cup walnuts, chopped
1 teaspoon vanilla

RIBBON FANTASY FUDGE RECIPE

Provided by á-749

Number Of Ingredients 5



Ribbon Fantasy Fudge Recipe image

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

2 tsps. plus 3/4 cup butter, cubed, divided
3 cups sugar
1 can evaporated milk
1 jar(7oz) marshmallow creme
1 cup semi sweet chocolate chips

FANTASY FUDGE

My brother's recipe -- he adopted it from the marshmallow creme jar and always makes it for family reunions! Time to make includes cooling time of 4 hours; this does not really take long to make, just to cool.

Provided by Rubies

Categories     Candy

Time 4h30m

Yield 81 pieces

Number Of Ingredients 6



Fantasy Fudge image

Steps:

  • Line a 9-inch square pan with foil, with ends of foil extending over sides of pan.
  • Combine sugar, butter, and evaporated milk in a large heavy saucepan and bring to a full rolling boil over medium heat, stirring constantly.
  • Boil 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching.
  • Remove from heat.
  • Add chocolate and marshmallow creme.
  • Stir until completely melted.
  • Add vanilla and mix well.
  • Pour immediately into prepared pan and spread to form even layer in pan.
  • Let stand at room temperature until completely cooled, about 4 hours.
  • Cut into 1-inch squares.
  • Store in tightly covered container at room temperature.
  • You can package up a few pieces together for gift giving.

Nutrition Facts : Calories 74.7, Fat 3.1, SaturatedFat 1.9, Cholesterol 5, Sodium 16.5, Carbohydrate 12.3, Fiber 0.2, Sugar 10.9, Protein 0.3

3 cups sugar
3/4 cup butter
1 (5 ounce) can evaporated milk (about 2/3 cup)
12 semi-sweet chocolate baking squares, chopped
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla

FANTASY FOOTBALL FUDGE

Watch this quick video to learn how to make football fudge with My Food and Family. This Fantasy Football Fudge recipe makes a great game-day treat.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 40 servings

Number Of Ingredients 7



Fantasy Football Fudge image

Steps:

  • Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until temperature reaches 234°F on candy thermometer, stirring constantly. Remove from heat.
  • Add semi-sweet chocolate, marshmallow creme and vanilla; mix well. Pour into bowl. Let stand until cool enough to handle; stir until creamy.
  • Roll chocolate mixture into 40 balls, using about 1 Tbsp. for each ball; shape each to resemble football. Place on parchment-covered baking sheet. Let stand until firm. (Fudge might look separated- appearance will improve upon standing.)
  • Melt white chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to draw laces on footballs.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0.6072 g, Sugar 0 g, Protein 0.8841 g

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
1 oz. BAKER'S White Chocolate

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From tasteofhome.com


NO-FAIL ORIGINAL FANTASY FUDGE RECIPE - TASTYDONE
INGREDIENTS. 3 cups (600g) granulated sugar; 3/4 cups (170g) butter; 2/3 cups (168g) evaporated milk; 1 package (12 ounces) semisweet chocolate chips
From tastydone.com


RIBBON FANTASY FUDGE - RECIPE | COOKS.COM
Combine 1 1/2 cups sugar, 6 tablespoons butter, and 1/3 cup milk in heavy saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching.
From cooks.com


RIBBON FANTASY FUDGE RECIPE: HOW TO MAKE IT - TASTE OF …
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.
From stage.tasteofhome.com


CLASSIC FANTASY FUDGE WITH STEP BY STEP INSTRUCTIONS
Directions for Classic Fantasy Fudge: You will first want to prepare your 9×13 inch baking pan lining it with parchment paper. In a large saucepan over medium heat, you will want to combine the sugar, butter and evaporated milk stirring constantly until the mixture begins to boil. Once the mixture is boiling, set a timer for 5 minutes and ...
From confessionsofparenting.com


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