AFFILIATE_ID 101 DIRECTIONS Combine 1 1/2 cup sugar, 2 tablespoon margarine and 1/3 cup milk in a heavy 1 1/2 quart saucepan. Bring to a full rolling boil, stirring constanly. Continue boiling 4 minutes over medium heat, stirring constantly. Remove from heat, stir in the chocolate until melted. Add 1/2 jar of marshmellow creme annd 1/2 tsp vanilla; beat until well blended. Pour into a greased 13x9 pan. Repeat above using peanut butter in place of chocolate. Spread over chocolate layer. Cool at room temperature. Cut into squares. Approximately 3 pounds of fantasy! EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION granulated sugar DIRECTION MEASUREMENT cups QUANTITY 3 DESCRIPTION Parkay margarine DIRECTION MEASUREMENT cup QUANTITY 3/4 DESCRIPTION evaporated milk DIRECTION MEASUREMENT cup QUANTITY 23/ DESCRIPTION 6 oz semi-sweet chocolate chips or butterscotch DIRECTION MEASUREMENT package QUANTITY 1 DESCRIPTION jar Kraft Marshmallow Creme DIRECTION MEASUREMENT ounces QUANTITY 7 DESCRIPTION vanilla DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION creamy peanut butter DIRECTION MEASUREMENT cup QUANTITY 1/2 KEYWORDS NAME Ribbon Fantasy Fudge aka Peanut Butter Fudge NOTE NUTRITION PREP_TIMES AMOUNT 20 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 20 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 0 SOURCE RealCajunRecipes.com TYPE 102