Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a heavy saucepan, combine marshmallow cream, sugar, evaporated milk, margarine and salt. bring to a full rolling boil over medium heat, stirring constantly. boil 5 minutes, stirring constantly. remove from heat. add milk chocolate and semi-sweet chocolate chips; stir until morsels are melted and mixture is smooth. stir in nuts and vanilla extract. pour into a foil lined 8-inch square pan. chill until firm (about 2 hours).

Target recipe: line 12-x9-inch (3 l) baking dish with waxed paper; lightly butter paper. set aside. in large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly. remove from heat. stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended. turn in to prepared pan. scatter small dollops of peanut butter over top. using the tip of sharp knife, swirl peanut butter into fudge. chill until set. cut into 1 1/2 inch (4 cm) squares. fudge can be frozen in sealed container for up to 1 month.