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Ribbon Fudge

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Ingredients
  • 6 oz.s pkg. semi-sweet chocolate pieces
  • 3 cups sugar
  • 3/4 cup margarine
  • 2/3 cup evaporated milk
  • 7 oz.s jar marshmallow creme
  • 1 teaspoon vanilla
  • 1/2 cup peanut butter
Instructions

Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy 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 Marsh- mallow 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.

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