Ribbon Fudge

Directions

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.
10. 10
    Makes 3 pounds.