Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line an 8x8 inch pan with aluminum foil. set aside. in a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. bring to a full boil, and cook for 5 minutes, stirring constantly. remove from heat and pour in semisweet chocolate chips and milk chocolate chips. stir until chocolate is melted and mixture is smooth. stir in nuts and vanilla. pour into prepared pan. chill in refrigerator for 2 hours, or until firm.

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.