Reposting for 2016 - My original Peanut Butter Fudge I've been making for about 15 years and my sugar free version too!
Depending on whether or not we are cutting down on carbs, I make both versions. I made up the sugar free version earlier this year ased on my 'regular' full sugar peanut butter fudge recipe, and brought my husband 2 pieces to try. He bit into the first one and looked at me with an apprehensive look on his face. "These are sugar free?" "Yep." "Wow. They're good. You'd never know." LOL.
I did end up using a product not everyone has on hand; Vanilla Whey Protein. It wasn't in my original plan, but I was using a natural peanut butter, which separates and is more liquid than other sugar based peanut butters. I didn't like the oily texture so I used a whey protein to balance that out. You can leave that product out if you like.
Peanut Butter Fudge
2 c sugar
1/2 c milk
1/3 c peanut butter
1 7 oz. jar marshmallow creme
In a saucepan, bring the sugar and milk to a boil. Boil at a full boil for 3 minutes. Turn off the heat. Add peanut butter and marshmallow creme. Stir with a wooden spoon until the marshmallow is incorporated. Pour into a buttered 8X8 inch pan. Let set to harden or refrigerate.
Sugar Free, Low Carb Peanut Butter Fudge
1 c natural, sugar free peanut butter
1/2 c butter
8 oz. cream cheese
1 t vanilla
1/2 c Ideal Confectioners Sweetener
10 - 12 drops liquid sweetener (this really helps the flavor!)
1/2 vanilla protein powder only if you need it (peanut butter is too oily or et cetera)
Microwave the peanut butter, butter and cream cheese until soft. Mix well. Add the rest of the ingredients and beat with a wooden spoon until incorporated. Pour into a lined 8X8" pan. Refrigerate until hard (about an hour or two). Cut and serve.
(Use your own favorite brands similar to these)
Ideal Confectionery Low Calorie Sweetener
EZ-Sweetz Liquid Sweetener
Joseph's Salt Free, Sugar Free Peanut Butter
Whey Protein, Vanilla Cream
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