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Makeover Peanut Butter Fudge

3/4 cup sugar blend
2/3 cup fat-free evaporated milk
2 tablespoons butter
1/4 teaspoon salt
1/3 cup butterscotch chips
1/3 cup peanut butter chips
1 jar (7 ounces) marshmallow creme
3/4 cup Jif® Extra Crunchy Reduced Fat Peanut Butter
1 teaspoon vanilla extract

Line a 9-in. square pan with foil and coat the foil with cooking
spray; set aside. In a large heavy saucepan, combine the sugar
blend, milk, butter and salt. Cook and stir over medium heat until

Printed from tasteofhome.com Nov 19, 2008

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Makeover Peanut Butter Fudge cont.

sugar blend is dissolved. Bring to a rapid boil; boil for 7 minutes
or until a candy thermometer reads 224°, stirring constantly.
Remove from the heat; stir in chips until melted. Stir in the
marshmallow creme, peanut butter and vanilla until blended. Pour into
prepared pan. Refrigerate for 2 hours or until firm. Using foil,
lift fudge out of pan. Gently peel off foil; cut fudge into 1-in.
squares. Store in an airtight container in the refrigerator.
Editor's Note: This recipe was tested with Splenda sugar
blend. We recommend that you test your candy thermometer before each
use by bringing water to a boil; the thermometer should read
212°. Adjust your recipe temperature up or down based on your
test.

Yield: 81 pieces.