Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: measure cocoa, sugar, cream, syrup, butter and salt into a heavy saucepoan, abot 1 1/2 quart size. stir until blended. bring to a boil over moderate high heat. boil for 1 minute stirring constantly. remove from heat and add teh vanilla. to reheat:. to reheat conventionally, stir over low heat for 5-8 minute until sauce is hot. if using microwave oven, put sauce into glass pitcher or jar. reheat for 2-3 minute on high stirring once about halfway through. good served with: spoon over a scoop of ice cream on a slice of poundcake. top with chopped nuts.

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.