SUGAR-FREE PEANUT BUTTER FUDGE
2 cups Splenda
dash of salt
2/3 cup evaporated milk
2 tbsp crunchy peanut butter
1tsp vanilla extract
4 tbsp butter
In a medium-sized heavy saucepan, combine Splenda, salt and milk. Bring to a boil and ball until mixture forms a soft ball when dropped into cold water. Remove from the heat and add peanut butter, vanilla and butter. Beat hard as you can until the mixture is no longer glossy and is thickening. Pour into a pan that has been sprayed with non-stick cooking spray. The size pan you use will determine the thickness of the fudge. Score into squares and add a pecan half to the top of each square if desired.
MARZIPAN CANDY
6 oz blanched, slivered almonds
1 cup Splenda
2 tbsp liquid egg substitute
2 tsp almond extract
1 tsp lemon juice
In a food processor, process the almonds until very finely ground. Turn off the machine and add the
Splenda, egg substitute, almond extract and lemon juice. Process until the mixture forms a ball or is well combined. Transfer to a 1-quart or simular microwave-safe shallow casserole or plastic container. Press the marzipan into place. Cover with the wax paper and microwave for about 4 minutes at 30% power, until firm but not dry. Cool. With a sharp knife cut into 30 squares. Store, tightly covered, in the refrigerator for up to 10 days.
Per square: 38 calories, 2g carbs, 1g protein
Note: This recipe was found in The Diabetes Snack Munch Nibble Nosh Book.
TEXAS COW PATTY CANDY
1 stick butter or margarine
2 cups Equal Sugar-Lite
1/4 cup cocoa
1/2 cup milk
1/3 cup peanut butter
3 cups quick-cooking oats
1 tsp vanilla extract
In a 2-qt saucepan, combine butter, Equal, cocoa and milk. Cook over medium heat, stirring often, until mixture begins to boil. Boil for a full two minutes, stirring often. Remove mixture from the heat and add vanilla and peanut butter. Stir until peanut butter is melting. Add the oats and stir until all the oats are covered. Drop by a teaspoon onto waxed paper or lightly butter cookie sheets. Allow to cool fully so candy will set.
RASPBERRY FUDGE BALLS
1 pkg (8 oz) cream cheese, softened
6 oz sugar-free chocolate pieces, melted
3/4 cup sugar-free cookies ie vanilla wafers or shortbread,crushed into crumbs
1/4 cup sugar-free raspberry preserves, seedless or strained
finely chopped plain almonds for rolling and/or cocoa
Combine the melted chocolate with the softened cream cheese and mix until blended. Stir in cookie crumbs and preserves. Chill overnight. Remove from refrigerator and shape into 1-inch sized balls. Roll balls in the crushed almonds and/or cocoa.
Yield: Approximately 3 dozen
While this candy recipe contains no sugar as an ingredient, remember there is some sugar in the chocolate chips and the marshmallows. Eat accordingly!
ROCKY ROAD CANDY
1 -12 oz package semi-sweet chocolate chips
1/4 cup butter
2 tbsp shortening
10 1/2 oz package miniature marshmallows
1 cup chopped pecans
Microwave chips, butter and shortening on medium power until melted, about 5 to 7 minutes. Stir together until smooth. Add marshmallows and nuts. Blend in well. Spread mixture evenly in a greased 8-inch square pan. Refrigerate until firm. Cut into small squares.