Healthy 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 reduced-fat chunky 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. Yield: 81 pieces.
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