Ribbon Fantasy Fudge - cooking recipe

Ingredients

3 c. sugar
3/4 c. Parkay margarine
2/3 c. (5 1/3 fl. oz. can) evaporated milk
6 oz. pkg. semi-sweet chocolate pieces
7 oz. jar Kraft Marshmallow Creme
1 tsp. vanilla
1/2 c. peanut butter (crunchy or cream-style)

Preparation

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