Ribbon Fudge

1. 1

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

2. 2

   Bring to full rolling boil, stirring constantly.

3. 3

   Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching.

4. 4

   Remove from heat; stir in chocolate pieces until melted.

5. 5

   Add 1 cup Marsh- mallow Creme and 1/2 teaspoon vanilla; beat until well blended.

6. 6

   Pour into greased 13 x 9-inch pan.

7. 7

   Repeat with remaining ingredients, substituting peanut butter for chocolate pieces.

8. 8

   Spread over chocolate layer.

9. 9

   Cool at room temperature; cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.