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Makeover Peanut Butter Fudge
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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 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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |