Holiday Favorites: Fantasy Fudge and Peanut Butter Balls

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December 23, 2014

As a little girl my favorite part of Christmas was making holiday candy with my grandparents. My grandfather always made his “secret recipe” delicious fudge. I couldn’t wait to help make the recipe, and of course eat it! As I grew up and passed the tradition on to my family, now my children can’t wait to make this amazing recipe every year. Of course I later realized his famous recipe wasn’t such a secret, you can find it on Kraft Recipes. We also loved to make his delicious chocolate covered peanut butter balls so check out these holiday candy recipes from our family to yours:

Fantasy Fudge Recipe


  • 3 cups sugar
  • 3/4 cup butter or margarine
  • 1 small can (5 ounce) or 2/3 cup evaporated milk
  • 12 ounces semi sweet chocolate squares, chopped
  • 1 jar marshmallow creme
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts (optional)


  1. In large sauce pan (3 quart or bigger) mix sugar, butter and evaporated milk. Bring to full rolling boil, stirring constantly.
  2. Cook for about 4 minutes or until candy thermometer reaches 234 degrees F.
  3. Remove from heat.
  4. Add chopped chocolate and marshmallow creme, stir until melted and mixed.
  5. Add vanilla, blend well.
  6. Add walnuts and mix thoroughly.
  7. Line a 9 inch square pan with foil, with ends of foil extending over sides.
  8. Pour fudge into a prepared pan, spread to cover bottom of pan evenly.
  9. Cool completely.
  10. Use foil handles to lift fudge from pan before cutting into squares.

Chocolate Covered Peanut Butter Ball Recipe


  • 1 (1 pound) box powdered sugar
  • 2 cups creamy peanut butter
  • 1 stick butter, melted
  • 1 teaspoon vanilla extract
  • 2 bags chocolate chips, or 1 to 2 blocks almond bark


  1. In a large bowl mix butter and peanut butter.
  2. Add powered sugar and vanilla, mix well.
  3. Roll balls about 1 to 2 inches big and set onto wax lined cookie sheet (I find it best to refrigerate rolled peanut butter before dipping in chocolate).
  4. If using chocolate chips, melt in a microwave safe bowl for 1 minute intervals, stirring well until completely. If using almond bark, melt on double boiler on stove top.
  5. Dip peanut butter balls into chocolate and place on lined cookie sheet.
  6. Place in refrigerator until ready to serve.

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