Makeover Peanut Butter Fudge Recipe

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Makeover Peanut Butter Fudge Recipe
Makeover Peanut Butter Fudge Recipe photo by Taste of Home
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Makeover Peanut Butter Fudge Recipe

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Publisher Photo
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.
MAKES:
81 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
81 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Nutritional Facts

1 piece: 43 calories, 2g fat (1g saturated fat), 1mg cholesterol, 33mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  1. Line a 9-in. square pan with foil and coat the foil with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Makeover Peanut Butter Fudge in Light & Tasty December/January 2008, p7

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Reviews forMakeover Peanut Butter Fudge

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MY REVIEW
MissCarol44 User ID: 6056464 99628
Reviewed Feb. 8, 2013

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

MY REVIEW
kitzer User ID: 4188178 154941
Reviewed Dec. 27, 2012

"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'??"

MY REVIEW
supatina User ID: 3826353 99624
Reviewed Dec. 21, 2011

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

mbck4w"

MY REVIEW
montana20 User ID: 4997776 173359
Reviewed Nov. 20, 2011

"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."

MY REVIEW
rtamulonis User ID: 236066 99615
Reviewed Nov. 22, 2010

"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."

MY REVIEW
rtamulonis User ID: 236066 170358
Reviewed May. 31, 2010

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

MY REVIEW
olepest User ID: 1418020 101752
Reviewed Dec. 6, 2009

"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."

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