CONTEST: Ribbon Chocolate, Peanut Butter, Marshmallow Fudge

RIBBON CHOCOLATE, PEANUTBUTTER, MARSHMALLOW FUDGE
Adapted by BumbleBeeBoogie

3 cups white granulated sugar
3/4 cup sweet butter
2/3 cup evaporated milk
1 package. (6-ounces) semi-sweet chocolate pieces
1 jar (7-ounces) marshmallow cream
1 teaspoon vanilla extract
1/2 cup peanut butter, chunky or smooth, to taste

Combine 1-1/2 cups of the sugar, 6 tablespoons of the butter, and 1/3 cup of the milk in heavy 1- 1/2 quart saucepan. Bring the mixture to full rolling boil, stirring constantly. Continue boiling for 4 minutes over medium heat, stirring constantly.

Remove the pan from the heat; stir in the chocolate pieces until they are melted.

Add 1 cup (1/2 jar) of the marshmallow cream and 1/2 teaspoon of the vanilla; beat until blended.

Pour the mixture into a greased 13" x 9" pan.

Repeat with remaining ingredients substituting peanut butter for chocolate pieces. Spread the peanut butter layer over the chocolate layer. Cool at room temperature. Store covered in the refrigerator. When ready to serve, cut into bite-size squares.

Makes 3 pounds of fudge.