Not sugarless, but less-sugar fudge? (ingredients, powder, chocolate, cookies)

[otterhere]

I find myself with a jar of peanut butter and another jar of marshmallow creme and thought I'd use them up by making fudge, but the recipes call for HUGE amounts of sugar when both the PB and MC are already full of it. Yuck! Would it be possible to eliminate that, adding just milk (or evaporated milk) or possibly using much less sugar and also using confectioners instead of granulated since I also have some of that I need to use up? I'm not a baker (obviously), but realize this could possibly change the composition or consistency and prevent it from setting. Advice?

[oregonwoodsmoke]

Fudge is candy, so it is going to be made with lots of sugar.

You could heat the milk, use hot milk to melt the marshmallow and mix in the peanut butter. It won't be fudge, but it will be edible, spread it on graham crackers

My suggestion is to use the peanut butter to make peanut butter cookies. Sandwich marshmallow cream between two cookies and dip one edge in melted chocolate.

Or use the marshmallow to make granola bars. You use the rice crispy treats recipe but use granola instead of rice crispies.

[steiconi]

candy is science. You need specific temperatures and precise ratios of ingredients for it to work.

You could probably make a peanut butter-marshmallow whip, using just a mixer instead of cooking it. It would be soft and sticky, good for a filling. If you added any kind of milk, you'd get a pourable sauce.

Maybe google peanut butter marshmallow recipe and see if something appeals to you. Some recipe websites (including Allrecipes, I think) let you enter the ingredients you want to use, and show you recipes that include them.

Use 1-3/4 cup unsifted powdered sugar to replace 1 cup of granulated sugar. Not a good choice for recipes that involve creaming the sugar with butter, like cookies.

[otterhere]

I ended up just eating the two together on bread, toast, and crackers; the classic "fluffernutter," as it were. Thanks, though!

[DontH8Me]

When I saw this thread I immediately thought of buckeye fudge. It takes the concept of your PB buckeyes and converts them into the ease of spreading the layers in a pan and then cutting up into squares of fudge.