Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 180degrees celsius. cream butter and sugar. add egg and beat well. add sifted dry ingredients, nuts and coconut. stir till combined. press into 20cm x 30cm sponge roll tin. bake 180 degress c for 25 - 30 minutes. cool, then ice with chocolate icing.

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.