Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: lightly butter an 8x8 inch pan. in medium saucepan, combine both of the sugars, corn syrup, milk, salt, and baking soda. over medium high heat, bring to a boil stirring often. using a candy thermometer, cook while stirring often until temperature is 236 (about soft-ball stage) don't overcook. remove saucepan from heat and stir in chilled butter and peanut butter and vanilla. stir until smooth. pour into the prepared pan. put in refrigerator and let set. when cooled off completely cut into pieces and store in container for up to 1 week.

Target recipe: mix 1 1/2 cups sugar and 1/3 cup milk in pan, stirring on medium heat to boil, then stir constantly 4 minutes. remove from heat and add 1 teaspoon vanilla and chocolates. blend; add 1/2 jar of marshmallow. blend together until marshmal low is melted and mixture is creamy. pour into 9 x 13-inch pan. repeat instructions listed, except add the peanut butter, not the chocolates. pour over chocolate fudge and let set up at room temperature, then refrigerate.