Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together: flour, baking powder and salt. beat until light and creamy: butter and 1 1/2 cups sugar. melt chocolate; allow to cool. add butter and cooled (melted) chocolate to the creamed mixture. beat well. add sifted dry ingredients alternately with milk and vanilla. mix well after each addition. in a separate bowl: beat egg whites until fluffy. gradually add to egg whites, while beating, 1/2 cup sugar. fold walnuts into egg white mixture. fold egg white and walnut mixture into chocolate mixture. spread in greased 9 x 13 pan. bake at 350 deg f for 50 minutes or until toothpick tests clean. frost or serve plain.

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.