Low - Sugar Nutty Fudge
From jo_jo_ba 16 years ago
- 15 minutes to make
- Serves 24
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 shopping list
- 1 cup Splenda granular shopping list
- 2/3 cup evaporated skim milk shopping list
- 2 tbsp butter or hard margarine (not low-fat) shopping list
- 1/4 tsp salt shopping list
- 2 cups miniature marshmallows shopping list
- 3 1/2 oz chopped bittersweet chocolate shopping list
- 3/4 cup peanut butter chips shopping list
- 1 tbsp vanilla shopping list
How to make it
- Line an 8" square pan with greased foil.
- Combine sugar, Splenda, evaporated milk, butter and salt in a large saucepan.
- Bring to a full rolling boil over medium-high heat, stirring.
- Cook, stirring, 7 minutes. Remove from heat.
- Stir in marshmallows, chips and vanilla until completely melted and smooth.
- Pour mixture into pan.
- Refrigerate at least 3 hours before removing foil and cutting into squares.
- Refrigerate any remaining fudge.
People Who Like This Dish 2
- Bitsigirl Nowhere, Us
- momo_55grandma Mountianview, AR
- jo_jo_ba Oshawa, CA
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