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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Great for Christmas gifts or anytime snacking if you're like me and love the peanut and chocolate combo! Your standard marshmallow fudge made just a wee bit better for the diabetics and low-carbers out there! Ingredients:
1/2 cup sugar |
1 cup splenda granular |
2/3 cup evaporated skim milk |
2 tbsp butter or hard margarine (not low-fat) |
1/4 tsp salt |
2 cups miniature marshmallows |
3 1/2 oz chopped bittersweet chocolate |
3/4 cup peanut butter chips |
1 tbsp vanilla |
Directions:
1. Line an 8 square pan with greased foil.
2. Combine sugar, Splenda, evaporated milk, butter and salt in a large saucepan.
3. Bring to a full rolling boil over medium-high heat, stirring.
4. Cook, stirring, 7 minutes. Remove from heat.
5. Stir in marshmallows, chips and vanilla until completely melted and smooth.
6. Pour mixture into pan.
7. Refrigerate at least 3 hours before removing foil and cutting into squares.
8. Refrigerate any remaining fudge.
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