Hi Molly,
I almost had this whole thing typed, and AOL cut me off!!! Well here goes again!
By the way, thanks for asking...I sure sold a lot of this stuff....
Also, I'm a native Ohioan, although I left at age 10, I was born in Cleveland and then moved to Los Angeles area....been here in GA for 10 yrs. now...
Some helpful hints about this recipe:
Make sure you scrape down the sides of the pan good while cooking to keep those sugar crystals melted, I take a wet cloth and run it all around the edge of the pan.
Also, measure out the ingredients BEFORE you start, as the ingredient list is such that you don't want to stop and read as you're doing this...Read the whole recipe through before you start, and have everything ready, including having your 9x13 pan buttered (I just spray it with pam) anyway, bon appetit!!
RIBBON FANTASY FUDGE
3 cups sugar
3/4 cup Parkay margarine (make sure this at least 70 percent fat!)
2/3 c. evaporated milk (5-1/3 oz. fl. can)
6 oz. pkg. REAL semi-sweet chocolate pieces
7 oz. jar. Marshmallow creme
1 tsp. vanilla
1/2 cup peanut butter (creamy)
METHOD
Combine 1-1/2 cups sugar, 6 tablespoons margarine, and 1/3 c. milk in heavy saucepan (about 1-1/2 qt. size), Bring to a full rolling boil, reduce heat to medium stirring constantly and boil for exactly 4 minutes. REMOVE FROM HEAT..and add the chocolate chips and stir till melted, then add 1/2 jar (l cup) marshmallow creme and 1/2 tsp. vanilla ..beat till well blended and pour into prepared pan.
Do this again, only add the peanut butter, marshmallow creme, and vanilla after removing from heat...This doesn't need to set up in the refrigerator. but it will set up a little quicker if you put it in there...
P.S. I use my pastry scraper to cut the fudge neatly, and you can store this in a covered container...or covered in the refrigerator.