Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line a 9"x9" baking pan with aluminum foil; butter lightly and set aside. combine sugar, butter, evaporated milk and salt in a large heavy saucepan. cook over medium heat until sugar dissolves, stirring occasionally; bring to a full rolling boil. reduce heat slightly. boil, stirring constantly, for 5 minutes. remove from heat. add peanut butter, marshmallow creme, peanut butter chips and vanilla; beat until well mixed. stir in nuts, if using. spread in prepared pan; chill for 2 to 3 hours, until firm. lift fudge from pan; peel off foil and cut into squares. chocolate variation -- to make a chocolate fudge, use 2 cups semi-sweet chocolate chips instead of the peanut butter chips and the peanut butter.

Target recipe: mix granulated sugar, milk, peanut butter and corn syrup in sauce pan. heat to a boiling over medium heat, stirring frequently. boil and stir 1 minute; remove from heat. cool, without stirring, until bottom of pan is lukewarm, about 45 minutes. stir in nuts and vanilla, add powdered sugar until mixture is very stiff. press into buttered loaf pan (9x5x3). refrigerate until firm, about 30 minutes. cut into 1 inch squares.