#2825 - Ripple Fudge

(by Shirley McNevich)

3/4 cup Parkay margarine
3 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
1 cup creamy OR chunky Jif peanut butter
1 - 7oz. jar Fluff marshmallow
1 tsp. vanilla
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a 4 quart microwave safe bowl add Parkay--microwave on high until melted. Remove from microwave--add white sugar and evaporated milk--stir until mixed. Return to microwave--microwave on high until mixture comes to a rolling boil (about 5 minutes). Remove from microwave--stir well. Return to microwave--microwave on high for 3 more minutes. Remove from microwave--stir well. Return to microwave--microwave on high for 3 minutes. Remove from microwave--stir well. Return to microwave and microwave on high for 2 1/2 minutes--remove from microwave and stir well. Check the temperature of the mixture with a candy thermometer--it should be between 236 degrees and 238 degress. If not, microwave on high for additional time until the temperature is correct. Add peanut butter, marshmallow and vanilla--stir well until mixed and smooth. Pour mixture into a foil lined 9 x 13 cake pan. Sprinkle the chocolate bits all over the top. Once the chocolate bits melt, use a greased knife to swirl the melted chocolate through the peanut butter fudge. Cool completely. Remove fudge from pan, peel off the foil and cut fudge into squares.