Peanut Butter and Chocolate Fudge

1 ½ c sugar
¾ c brown sugar
1/3 c unsweetened cocoa powder
2/3 c evaporated milk
1 c mini marshmallows
¼ c light peanut butter
2 tbsp butter

In a medium sauce pan, cobine sugar, brown sugar, cocoa and milk. Bring to a boil slowly over med heat. Boil until a candy thermometr reached between 234 and 240.
Remove from heat and stir in marshmallows, peanut butter and butter. Stir until marshmallows are completely melted. Let fudge stand for 15 mins without stiring.
Line the bottom of a 9x5 inch loaf pan with waxed paper. Spread fudge in pan. Refrigerate until firm, about 1 1 ½ hours. Cut into 24 pieces.

24 servings
Per serving 112 cal
2.2 fat
.4 fiber