Makeover Peanut Butter Fudge

Directions

• Line a 9-in. square pan with foil and coat the foil with cooking spray; set aside.
• In a large heavy saucepan, combine the sugar blend, milk, butter and salt. Cook and stir over medium heat until sugar blend is dissolved. Bring to a rapid boil; boil for 7 minutes or until a candy thermometer reads 224°, stirring constantly.
• Remove from the heat; stir in chips until melted. Stir in the marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan. Refrigerate for 2 hours or until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.