Ribbon Fudge - cooking recipe

Ingredients

3 c. sugar
2/3 c. evaporated milk (5.3 oz. can)
6 oz. pkg. chocolate bits
7 oz. jar Marshmallow Creme
3/4 c. oleo
1 tsp. vanilla
1/2 c. peanut butter

Preparation

Combine 1 1/2 cups sugar, 6 tablespoons oleo and 1/3 cup milk in saucepan; bring to a full boil, stirring constantly.
Continue boiling 4 minutes, stirring constantly.
Remove from heat; stir in chocolate bits until melted.
Add 1 cup marshmallow and 1/2 teaspoon vanilla; beat until well mixed.
Pour into a greased 13 x 9-inch pan.
Repeat with remaining ingredients, substituting peanut butter for chocolate bits.
Spread over chocolate layer. Cool at room temperature.
Makes 3 pounds.