Ribbon fantasy fudge (1981)

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Ribbon fantasy fudge recipe

3 cups sugar
3/4 cup butter or margarine (1-1/2 sticks)
1 pkg. (6 oz.) semi-sweet chocolate pieces
2/3 cup evaporated milk (5 1/3 oz.)
1 jar (7 oz.) Kraft marshmallow creme
1/2 cup peanut butter (crunchy or creamy style)
1 tsp. vanilla

Combine 1-1/2 cups sugar, 6 tablespoons butter and 1/3 cup milk in heavy 1-1/2 quart 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 marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into greased 13×9 inch pan. Repeat above steps substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature; cut into squares. Makes 3 pounds.

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