Ribbon Fantasy Fudge

• 3 c. sugar
• 3/4 c. butter or margarine
• 1 (5 oz.) can evaporated milk
• 1 (7 oz.) jar marshmallow cream
• 1 c. (6 oz.) semi-sweet chocolate chips
• 1 tsp. vanilla, divided
• 1/2 c. peanut butter

1. In a heavy saucepan, combine sugar, butter and milk; bring to a full rolling boil, stirring constantly.
2. Boil for 4 minutes over medium heat, stirring to prevent scorching.
3. Remove from heat and set aside.
4. Divide marshmallow cream into two heat-resistant bowls. Add chocolate chips and 1/2 teaspoon vanilla to one bowl and peanut butter and 1/2 teaspoon vanilla to the other.
5. Pour half of sugar mixture into each bowl.
6. Stir chocolate mixture until smooth and pour into a greased 9-inch pan; stir peanut butter mixture and carefully pour over chocolate layer.
7. Refrigerate.
8. Cut into squares.

sugar, butter, milk, marshmallow cream, semisweet chocolate chips, vanilla, peanut butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536017 (may not work)