Your description of the candy texture sounds very much like a candy that the Sun Harvest store carries, called "Halvah". But it is made with Sesame seeds. Finely ground, I think. I have done a Google search for Halvah recipes, but didn't find any made with peaunt butter. But I imagine you could substitute peanut butter for the Tahini or ground sesame seeds in one of the recipes for the sesame Halvah. I'll be watching this thread to see if anyone comes up with your recipe. I dearly love the Sesame Halvah, but don't indulge very often, it is quite rich, and very addictive! Rusty

"Equal" is a good sweetener for coffee, tea and other foods, but with a caution. It breaks down if heated too much. It works fine for instant coffee or tea where hot water is added to the cup, and will work for heating the ingredients in a cup placed in a microwave. Microwave hearing works becasue the contents will not be heated to boiling, merely to above drinking temperature. For other cooking recipes I've seen using Equal, it is added after any high temperature cooking is done and the mix allowed to cool below boiling. If it is impractical to add the sweetener late in the recipe, I suppose one has to look for other precedures. The key thing is "do not overheat Equal". I'll be watching this thread for a good fudge recipe. Lately, the only effective way I have of bringing my blood glucose levels down is to exercise it away. Winter hibernation is bad for me. I am not a good bear.

June, I'm sure that you could substitute evapourated milk for the cream in my recipe. Ann Home Cookin Chapter: Recipes From Thibeault's Table ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. Servings: 4 Exported from Home Cookin 5.2b (www.mountain-software.com)

I think this is it. Fantasy Fudge Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here. Makes about 117 3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1 12-oz. (340 g) package semi-sweet chocolate chips 1 7-oz. (198 g) jar Kraft Marshmallow creme 1 cup chopped nuts 1 teaspoon vanilla extract Traditional method: Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Microwave method: Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds. Note: Can be made in a smaller pan for thicker squares (yield will be reduced).