Festive Ribbon Fudge

---------- Recipe via Meal-Master (tm) v8.05

Title: FESTIVE RIBBON FUDGE
Categories: Candies, Chocolate
Yield: 1 Servings

BARBARA DAY (GWHP32A)
6 c Sugar
14 oz Marshmallow creme
1 1/2 c Margerine
1 c Peanut butter
1 1/3 c Evaporated milk
12 oz Semi sweet choc chips

COMBINE 3 CUPS SUGAR, 3/4 CUP MARGERINE AND 2/3 CUP MILK IN HEAVY SAUCEPAN
AND BRING TO FULL ROLLLING BOIL, STIRRING CONSTANTLY. CONTINUE BOILING 5
MINUTES OR UNTIL THERMOMETER REACHES 234 DEGREES, STIRRING CONSTANTLY TO
PREVENT SCORCHING. REMOVE FROM HEAT, STIR IN CHOCOLATE BITS UNTIL MELTED,
ADD 1 JAR MARSHMALLOW CREME AND BEAT UNTIL WELL BLENDED. POUR INTO GREASED
13 X 9" SQUARE BAKING PAN. REPEAT WITH REMAINING INGREDIENTS, SUBSTITU-
TING PEANUT BUTTER FOR CHOCOLATE BITS. SPREAD OVER CHOC- OLATE LAYER. COOL
AT ROOM TEMPERATURE. CUT INTO SQUARES MAKES 5 1/2 POUNDS Shared by Barb Day

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