Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift dry ingredients into bowl. add melted butter, vanilla essence and egg. mix well. press mix over base of greased 28cm x 18cm tin. bake in moderate oven (180°c) for 20 minutes. icing: in a small bowl sift confectioners sugar and cocoa. melt the butter and add to bowl. mix until smooth and glossy. cool the base in its tin and when cold ice with the chocolate icing mixture. cut into bars when set.

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.