Seasonal Recipe: Double Fantasy Fudge

11 Dec

For a printable version of this recipe and complete ingredients listing, click here.

NOTE: Here is yet another recipe from Grace’s hippy-dippy older sister, Emily.

This recipe — which I learned from Mom — is a variation on the “Fantasy Fudge” recipe you find on the back of the marshmallow creme jar. Mom always called it “Ribbon Fudge,” but being a John Lennon fan, I like to call it “Double Fantasy Fudge.” It is, after all, simply a matter of making a double batch of fudge, with double the usual amount of marshmallow creme in each batch. Happy Xmas….

Stir constantly. An oven mitt will help protect your fingers from the heat.

To begin, combine a stick and a half of butter, a five-ounce can of evaporated milk, and three cups of sugar in a deep saucepan. Bring ingredients to a boil over medium heat, stirring constantly. Keep stirring and cooking until mixture reaches 234 degrees (about four minutes).

♥ Chef’s Note: Be careful not to let the candy thermometer touch the bottom of the pan, or it will give an inaccurate reading that will ruin the fudge.

Pour peanut butter fudge into a pan to chill.

As soon as the mixture reaches 234 degrees, remove from heat and stir in a cup of creamy peanut butter (the cheap stuff works best), a large jar of marshmallow creme, and a teaspoon of vanilla extract. Pour into a greased 13-by-9-inch pan and place in the refrigerator to chill.

Pour the chocolate fudge on top.

Clean up all your equipment, dry it thoroughly, and then make a second batch of fudge, substituting a bag of semisweet chocolate chips for the peanut butter this time around. Pour the chocolate fudge on top of the peanut butter fudge and chill. Cut into small squares and serve. Makes about six pounds of fudge.

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