Caramel chocolate peanut butter fudge
(from Marianne Pandarakalam, adapted from http://www.dwlz.com/Recipes/chocolatepbfudge.html)
Yield: 8" square pan's worth of fudge, approx. 1" high
1 (14 oz) can fat-free sweetened condensed skim milk
1 (12 oz) pkg reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanut butter
1 tbsp light-colored corn syrup
1 tsp vanilla extract
24 (114g) Hershey's caramel kisses
2 tbsp milk
1. Line an 8-inch square baking pan with foil, and coat foil with cooking spray.
2. Combine condensed milk, chocolate chips, peanut butter, and corn syrup in a medium saucepan. Cook over low heat until chocolate melts, stirring frequently.
3. Remove mixture from heat and stir in vanilla.
4. Pour chocolate mixture into prepared pan, spreading evenly.
5. Cover and chill at least 2 hours. Lift foil from pan, and turn fudge out onto a cutting board.
6. Make the topping: mixed caramel kisses with milk and heat it in the microwave for about 30 seconds (or on a stove until it's creamy enough to spread on top of the fudge).
7. Cut into squares.
8. Store between layers of wax paper in an airtight container in refrigerator (or in the freezer for a more solid/toffee-like form).
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