Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter in sauce pan. add peanut butter and stir until smooth add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon. pour into an 8 x 8 pan that has been either buttered, pam'ed or lined with wax paper place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. cut into 1-inch pieces and store in an airtight container for up to a week. cooking time does not reflect refrigeration time.

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.