Ribbon Fudge
3 c. sugar, divided
3/4 c. margarine, divided
1 (5 1/3 oz.) can evaporated milk
6 oz. chocolate chips
7 oz. jar marshmallow crème
1 tsp. vanilla
½ c. peanut butter
Yield: 3 lbs.
Combine 1 ½ c. sugar, 6 Tbsp. margarine, & 1/3 c. evaporated milk in saucepan; bring to full rolling boil, stirring constantly. Continue boiling for 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add 1 c. marshmallow crème & ½ tsp. vanilla. Stir until well blended. Pour into greased 9×13” pan. Repeat recipe with remaining ingredients, replacing chocolate chips with the peanut butter. Spread peanut butter mixture over chocolate layer. Cool at room temperature. Cut into squares
