Saturday, 20 April 2013

Makeover Peanut Butter Fudge Recipe

Makeover Peanut Butter Fudge Recipe

    3/4 cup glucose blend
    2/3 cup fat-free disappeared milk
    2 tbsps butter
    1/4 tsp. salt
    1/3 cup butterscotch chips
    1/3 cup peanut butter chips
    1 jar (7 ounces) marshmallow creme
    3/4 cup reduced-fat large peanut butter
    1 tsp. vanilla flavor extract


    Line a 9-in. rectangle pan with aluminum foil and cover the aluminum foil with food preparation spray; set aside.
    In a large heavy pot, merge the glucose combination, dairy products, butter and salt. Prepare and mix over method warm until glucose combination is demolished. Bring to a fast boil; steam for 7 minutes or until a sweets heat range gauge flows 224°, mixing regularly.
    Eliminate from the heat; mix in snacks until dissolved. Stir in the marshmallow creme, peanut butter and vanilla flavor until combined. Add into prepared pan. Chill for 2 hours or until company.
    Using aluminum foil, raise fudge out of pan. Carefully remove off foil; cut fudge into 1-in. items. Store in an air-tight package in the fridge. Yield: 81 items.

    Editor’s Note: This formula was examined with Splenda glucose combination. We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.

Nutritional Information 1 piece is equal to 43 calorie consumption, 2 g fat (1 g soaked fat), 1 mg cholestrerol levels, 33 mg salt, 6 g carbs, track roughage, 1 g proteins. Suffering from diabetes Exchanges: 1/2 starchy foods, 1/2 fat.

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