Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 350 f and grease the bottom of an 8 or 9 inch round cake pan. in a small bowl, whisk the flour, cocoa powder, baking soda, and salt. in a large bowl, combine the melted butter and brown sugar with a wooden spoon. add the eggs and vanilla; stir until well blended. add the flour mixture all at once and stir just until all the flour is moistened. pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. scrape the batter into the prepared pan. bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minute for an 8-inch pan. let cool in the pan on a rack for 10 minute.

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.