Peanut Butter Ripple Fudge - cooking recipe

Ingredients

3 c. sugar
3/4 c. margarine
2/3 c. evaporated milk (5 1/3 fluid oz. can)
1 (7 oz.) jar Marshmallow Fluff
1 c. creamy peanut butter
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate bits

Preparation

Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan.
Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat; stir in peanut butter until melted. Add marshmallow and vanilla; beat until blended.
Pour into greased 13 x 9-inch pan.
Sprinkle with chocolate bits.
Cut through fudge with knife for marble effect.
Cool at room temperature.
Cut into squares.