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Lo-Fat Chocolate Peanut Butter Fudge
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1-1/2 cups sugar
3/4 cups brown sugar
1/3 cup unsweetened cocoa powder
2/3 cup evaporated 2% milk
1 cup miniature marshmallows
1/4 cup light peanut butter
2 tbL. butter
In a medium, non-stick saucepan, combine sugar, brown sugar, cocoa and milk. Slowly bring to a boil over medium-low heat, stirring frequently. Boil until a few drips of hot syrup form a soft ball when dropped in a cup of ice water. (This stage of fudge-making is usually reached when a candy thermometer registers between 234 and 240 degrees F.) Remove from heat and stir in marshmallows, peanut butter and butter.
Stir until marshmallows are completely melted. Let fudge stand for 15 minutes without stirring. Meanwhile, line bottom of a 9 x 5-inch loaf pan with a piece of waxed paper that sticks up 2 inches at both ends of pan (so you can lift out the fudge when it's ready). Spread fudge in pan. Refrigerate until firm, about 1 to 1 1/2 hours. Cut into 24 pieces and store covered in refrigerator. Makes 24 pieces.
Per piece: 112 calories, 2.2 g fat, 1 g saturated fat, 1.2 g protein, 23 g carbohydrate, 0.4 g fiber, 3.1 mg cholesterol, 23.4 mg sodium % calories from fat: 17
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