Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line 8 inch square pan with foil; ends extending over the sides of the pan; set aside. microwave chocolate and milk in large microwaveable bowl on medium 2 to 3 minutes or until chocolate is completely melted. add almonds, cranberries and orange peel; stir until well blended. spread chocolate mixture into prepared pan. refrigerate 2 hours or until firm. lift fudge from pan using foil handles. cut into 48 pieces. store in tightly covered container in refrigerator up to 3 weeks. (do not freeze).

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.