Ribbon Fantasy Fudge
Indulge in the decadence of Ribbon Fantasy Fudge, a colorful and creamy layered treat that's as stunning as it is delicious. This crowd-pleasing dessert combines rich semi-sweet chocolate and velvety white chocolate swirled with a festive red ribbon effect, making it perfect for holidays or special occasions. With the smooth sweetness of marshmallow cream and a hint of vanilla, this fudge boasts a luxurious texture that melts in your mouth. Easy to prepare in just 30 minutes, it’s an ideal recipe for gifting or satisfying your sweet tooth. Each luscious square of Ribbon Fantasy Fudge offers beautiful layers of flavor and visual appeal, making it a delightful addition to any dessert table.
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Recipe Information
Ingredients
- 3 cups Granulated sugar
- 0.75 cups Unsalted butter
- 2.5 fluid ounces Evaporated milk
- 6 cups Semi-sweet chocolate chips
- 1.5 teaspoons Vanilla extract
- 14 ounces Marshmallow cream
- 2 cups White chocolate chips
- 3 drops Red food coloring
Instructions
Line a 9x13-inch baking pan with foil, leaving an overhang on the sides for easy removal, and spray the foil lightly with non-stick cooking spray.
In a large saucepan over medium heat, combine granulated sugar, unsalted butter, and evaporated milk. Stir constantly until the mixture comes to a rolling boil.
Continue to cook the boiling mixture for 4 minutes, stirring frequently, then remove it from the heat.
Stir in semi-sweet chocolate chips, marshmallow cream, and 1 teaspoon of vanilla extract until the mixture is smooth and creamy.
Pour half of the chocolate mixture into the prepared baking pan, spreading evenly with a spatula. Reserve the remaining half for the final layer.
In a medium saucepan, melt the white chocolate chips over low heat while stirring constantly. Once melted, remove from heat and quickly stir in the remaining 0.5 teaspoons of vanilla extract.
Set aside about 1/4 cup of the white chocolate mixture and add red food coloring to it. Stir until it is evenly tinted red.
Pour the remaining uncolored white chocolate mixture on top of the first chocolate layer in the baking pan, spreading evenly.
Drizzle the red-tinted white chocolate over the white chocolate layer, and use a toothpick to swirl it into a marbled ribbon effect.
Pour the reserved semisweet chocolate mixture over the white chocolate layer, spreading it evenly to create the final layer.
Let the fudge cool completely at room temperature for about 2 hours or until firm. Alternatively, refrigerate for faster setting.
Once set, use the foil overhang to lift the fudge from the pan. Peel away the foil, and cut the fudge into 36 squares using a sharp knife.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 45.0 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
