When a fudge recipe tells you to stir constantly, it means STIR CONSTANTLY.
Ribbon Fantasy Fudge
1981 recipe from vintage Kraft advertising
3 cups sugar
1 1/2 sticks butter
6-oz. pkg. semi-sweet chocolate pieces
2/3 cup evaporated milk (5 1/3 oz.)
7-oz. jar Kraft marshmallow creme
1/2 cup peanut butter (crunchy or creamy style)
1 tsp. vanilla
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 to prevent scorching. Remove from heat; stir in chocolate pieces until melted.
Add 1 cup marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into greased 13×9 inch pan. (Personally, I line the pan with aluminum foil and grease that; makes it much easier to get the fudge out and cut nice neat pieces later.)
Repeat above steps substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature; cut into squares. Makes 3 pounds.
When keying in recipes for this blog, I use the term aluminum foil. But when speaking, I give away my age and call the stuff tin foil.
Tin foil is the new icebox.