Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar blend

  2. 2/3 cup fat-free evaporated milk

  3. 2 tablespoons butter

  4. 1/4 teaspoon salt

  5. 1/3 cup butterscotch chips

  6. 1/3 cup peanut butter chips

  7. 1 jar (7 ounces) marshmallow creme

  8. 3/4 cup reduced-fat chunky peanut butter

  9. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. 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.


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