Peanut Butter Ripple Fudge - cooking recipe

Ingredients

3 c. sugar
3/4 c. margarine
2/3 c. evaporated milk
1 (7 oz.) jar marshmallow cream
1 c. creamy or chunk-style peanut butter
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate morsels

Preparation

Combine sugar, margarine and milk in a heavy 2 1/2 to 3-quart saucepan. Bring to rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat. Remove form heat. Stir in peanut butter until melted. Add marshmallow cream and vanilla. Beat until blended. Pour into 9 x 13-inch pan. Sprinkle chocolate pieces. Cut through with knife to have rippling effect. Cool and cut into squares.