Ribbon Fudge

• 1 (6 ounce) package semisweet chocolate pieces
• 3 cups sugar
• 34 cup margarine
• 23 cup evaporated milk
• 1 (7 ounce) jar marshmallow creme
• 1 teaspoon vanilla
• 12 cup peanut butter

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy saucepan.
2. Bring to full rolling boil, stirring constantly.
3. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching.
4. Remove from heat; stir in chocolate pieces until melted.
5. Add 1 cup Marsh- mallow Creme and 1/2 teaspoon vanilla; beat until well blended.
6. Pour into greased 13 x 9-inch pan.
7. Repeat with remaining ingredients, substituting peanut butter for chocolate pieces.
8. Spread over chocolate layer.
9. Cool at room temperature; cut into squares.
10. Makes 3 pounds.

chocolate, sugar, margarine, milk, marshmallow creme, vanilla, peanut butter

Taken from www.food.com/recipe/ribbon-fudge-3737 (may not work)