Makeover Peanut Butter Fudge

Name: Makeover Peanut Butter Fudge
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 81
Cuisine: Global
Ingredients: 2 Tbsps butter; 79 milliliters butterscotch chips; 158 milliliters fat-free evaporated milk; 198 grams jar marshmallow creme; 177 milliliters reduced-fat chunky peanut butter; 79 milliliters peanut butter chips; 0 teaspoons salt; 177 milliliters sugar blend; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Makeover Peanut Butter Fudge a try. This recipe serves 81. One serving contains 38 calories, 1g of protein, and 2g of fat. A mixture of chunky peanut butter, butterscotch chips, marshmallow creme, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Makeover Peanut Butter Bars, Makeover Peanut Butter Pie, and Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin.

Instructions

Line a 9-in. square pan with foil and coat the foil with cooking spray; set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Aluminum Foil

Frying Pan

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.

Ingredients you will need

Butter

Candy

Sugar

Milk

Salt

Equipment you will use

Candy Thermometer

Sauce Pan

Remove from the heat; stir in chips until melted. Stir in the marshmallow creme, peanut butter and vanilla until blended.

Ingredients you will need

Marshmallow Cream

Peanut Butter

Vanilla

French Fries

Pour into prepared pan. Refrigerate for 2 hours or until firm.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fudge

Equipment you will use

Aluminum Foil

Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

butter 79milliliters

butterscotch chips 158milliliters

fat-free evaporated milk 198grams

jar marshmallow creme 177milliliters

reduced-fat chunky peanut butter 79milliliters

peanut butter chips 0teaspoons

salt 177milliliters

sugar blend 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Fudge on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.