Ribbon Fudge - cooking recipe

Ingredients

3 c. sugar
3/4 c. margarine
2/3 c. canned milk
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1/2 c. peanut butter

Preparation

Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy saucepan.
Bring to a full boil, stirring constantly to prevent scorching.
Boil for 4 minutes; remove from heat.
Stir in chocolate pieces until melted.
Add 1 cup marshmallow cream and 1/2 teaspoon vanilla.
Beat until well blended.
Pour into a buttered 13 x 9-inch pan.
Repeat, using rest of ingredients and using peanut butter for chocolate pieces.
Spread over chocolate layer.
Cool at room temperature.
Cut into squares.
Makes about 3 pounds.