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Makeover Peanut Butter Fudge Recipe

Makeover Peanut Butter Fudge Recipe photo by Taste of Home

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Christmas wouldn't be the same for Diana Osborn and her family in Wichita, Kansas without this traditional treat. Our Test Kitchen cut the fat and calories so she could keep her family's luscious tradition.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Makeover Peanut Butter Fudge Recipe

Prep: 30 min. + chilling

Yield: 81 Servings

15 15 30

Ingredients

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 reduced-fat chunky peanut butter
1 teaspoon vanilla extract

Directions

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. Yield: 81 pieces.

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.

Nutritional Facts 1 piece equals 43 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 33 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Makeover Peanut Butter Fudge in Light & Tasty December/January 2008, p7

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Reviews for Makeover Peanut Butter Fudge

Makeover Peanut Butter Fudge

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(1-7) of 7 reviews

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Reviewed on Feb. 08, 2013 by MissCarol44

Kitzer, next time you answer people respectfully. Didn't learn your manners??

Reviewed on Dec. 27, 2012 by kitzer

supatina -- Learn to read!!

The recipe states --

The pan size is 9" square --

Cut in 1" squares --

9 times 9 = 81!!

Didn't learn your '9's'??

Reviewed on Dec. 21, 2011 by supatina

Question/ this makes 81 servings what size are the pieces? made in an 8? pan. the picture shows large pieces.

mbck4w

Reviewed on Nov. 20, 2011 by montana20

Great. Super Easy. Uses much less butter and sugar than other recipes. I also sub in chocolate chips and omit the peanut butter and chips for some batches.

Reviewed on Nov. 22, 2010 by rtamulonis

Fabulous! I now make this every year, and my family loves it. They don't know it uses sugar blend; they can't get enough of it.

Reviewed on May. 31, 2010 by rtamulonis

Can't tell it is healthier. I make it every Christmas and my family loves it.

Reviewed on Dec. 06, 2009 by olepest

I and my brother-in-law are diabetic and I made this candy for a Christmas gathering this weekend. It was a hit. Taste about like bit o'honey candy bar. Definitely will make again.