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.
My Private Note
Units: US | Metric
- 1Mix 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.
- 2Immediately remove from heat and add 1 teaspoon vanilla and quickly add 1/2 jar of marshmallow.
- 3Add 3/4 bag of chocolate chips; mix vigorously until creamy and there are no hints of marshmallow.
- 4Pour into 9 x 13-inch pan for thin fudge and an 8x8 pan for thick fudge.
- 5Repeat instructions listed, adding the peanut butter, in place of the chocolate chips.
- 6Pour over chocolate fudge let cool completely and keep refrigerated.
- 7Hint: Make sure that your butter, sugar, milk are at a rolling boil before setting your timer.
- 8Add vanilla, fluff, then the chips or peanut butter in that order.
- 9And, share.
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Nutritional Facts for Fantasy Ribbon Fudge
Serving Size: 1 (83 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 445.7
- Calories from Fat 195
- Total Fat 21.6 g
- Saturated Fat 10.8 g
- Cholesterol 25.9 mg
- Sodium 140.2 mg
- Total Carbohydrate 63.6 g
- Dietary Fiber 1.9 g
- Sugars 55.5 g
- Protein 4.8 g