Need Diabetic Fudge Recipe

[Lanshark]

My Dad is a diabetic. Does anyone have a good Fudge Recipe? How about peanut brittle? Either one would make him a happy puppy.

 

[piratesmate]

I don't have any recipes that I've tried. You weren't supposed to heat Nutra-Sweet & this new Splenda stuff came out after DH & I both got laid off (IT industry) and the cost was too great.

I don't know if Asher's makes fudge, but their s/f chocolates are really, really good!

I did a Google search & found:

Sugar-free Fudge

14-1/2-ounce can of evaporated milk
3 tablespoons cocoa
1/4 cup oleo
Liquid sweetner to equal 1/2-cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2-1/2 cups graham cracker crumbs
1/4 cup nuts

Directions:
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

Brittle Cookie Brittle (Diabetic)
(Yield: 60 pieces)

1/2 cup (125 mL) margarine
2 tsp (10 mL) vanilla
1 tsp (5 mL) salt
3 tblsp (45 mL) granulated sugar replacement
2 cups (500 mL) flour (sifted)
1 cup (250 mL) semisweet chocolate chips
1/2 cup (125 mL) walnuts (chopped fine)

Preheat oven to 375° F.

Combine margarine, vanilla, salt and sugar replacement in mixing bowl or food processor; beat until smooth.

Stir in flour, chocolate chips and walnuts.

Press into ungreased 15 x 10-in. (39 x 25-cm) pan.

Bake at 375 degrees F (190 C) for 25 minutes.

Remove from oven, score into 2 x 1-in. (5 x 2.5-cm) pieces and cool completely.

Break into candy pieces.

Exchange 1 piece: 1/2 fat
1/3 bread
Calories 1 piece: 48

 

[Lanshark]

Thanks. They both look good!

 

[Lanshark]

Anyone else have one they've tried before?

 

[dizneegirl]

Haven't tried them yet, but I will be cooking up a sugar-free storm for my brother this Christmas, so I've got a million recipes to try... hope they help.

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Peanut Butter - Fudge Crunchy Snack

1/4 cup Steel's Gourmet Honey Nature Sweet
2 teaspoons Steel's Gourmet Sugar Free Fudge Sauce
1/4 cup peanut butter
2-1/2 cups Cheerios
1/2 cup raisins
1/2 cup pretzels

Boil and stir the Honey Nature Sweet and Fudge Sauce. Remove from heat and stir in peanut butter. Pour slowly over cereal, raisins and pretzels. Toss until evenly coated. Spread in pan. (13 X 9 X 2) Yield 10 servings

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Diabetic Fudge
Yield: 8 Servings

1 Env gelatin
1/4 c Water
1 Sq unsweetened chocolate
1/8 ts Cinnamon
3/4 ts Liquid food sweetener
1/4 c Water
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Chopped nuts

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from fire. Add vanilla, cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.

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Sugar Free Fudge

Ingredients

16 oz Cream cheese, softened
2 ea Unsweetened chocolate squares (1oz ea)
1/2 c Sugar substitute
1 t Vanilla extract
1/2 c Chopped pecans or walnuts (optional)

Melt chocolate. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into well- greased 8-inch square baking pan. Cover and refrigerate overnight.

Exchanges: 1 fat

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Refrigerator Nut Fudge

2 tablespoons defatted soy flour
½ cup heavy cream
3 tablespoons butter
8 ounces cream cheese
½ cup fructose OR agave nectar OR Splenda
4 (1 ounce) squares unsweetened chocolate
1/2 - 1 teaspoon cinnamon (to taste)
1 teaspoon vanilla extract
1 - 3 packs of Splenda (optional)
1½ cups chopped walnuts or pecans

Prepare an 8 inch square baking dish by greasing it with butter or spraying it with a butter flavored non-stick spray. Set aside until ready to use.

In a medium sized sauce pan, combine the soy flour with the heavy cream until the mixture is smooth. Add the butter, cream cheese, sweetener, chocolate, and cinnamon. Place the pan over medium heat until the mixture becomes warm enough for the chocolate and cream cheese to begin to melt. Lower the heat to the lowest possible setting.

Continue melting the ingredients for the fudge, stirring as necessary. When the mixture is melted and smooth, add the vanilla. Taste the fudge. If it is not as sweet as you like, adjust the sweetness with the packs of Splenda.

Beat the fudge for a minute or two with a heavy spoon. Add the nuts and thoroughly combine. Pour the mixture into the prepared 8 inch square baking dish. Spread it evenly into the baking dish, using the back of the spoon to smooth the surface. If the surface looks a bit greasy with the melted butter, press a paper towel into the surface to remove the excess. Discard the paper towel. Cool the dish to room temperature. Refrigerate for several hours or until chilled and firm.

Remove the fudge from the refrigerator. Cut into 1½ inch squares.

Makes 36 (1½ inch) squares of fudge.

1 fudge square:
9 g. fat; 7 g. carbs; 1 g. fiber; 2 g. protein

Exchanges per piece:
2 fat

2 fudge squares:
19 g. fat; 13 g. carb; 2 g. fiber; 4 g. protein

Exchanges for 2 pieces:
½ starch/bread; ½ lean meat; 3½ fat; ½ other carbs *By using 2/3 cup Splenda instead of ½ cup fructose, the carb count for each piece can be reduced from 7 grams to 3 grams.

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CHOCOLATE FUDGE

1 square unsweetened chocolate
2 tbsp peanut butter
8 oz cream -- 265ml
4 oz cream cheese
1 tsp vanilla extract
5 packs equal® sweetener -- or like
1/4 cup splenda
1 pkg jell-o sugar free pudding
1/4 cup chopped walnuts

Heat cream over LOW heat, melt chocolate, cream cheese, peanut butter and splenda together. Add vanilla and Equal after mixture cools slightly. Add
pudding and whisk together until mixed. This will look like a thick soft ball that pulls away from the pan. Don't use the SF cooked pudding, it will not
set-up. I have accidently done this, but you can still freeze this only you won't be able to score the pieces and it gets very hard to cut.
Pour into a 6 x 8 150x200mm foil pan, freeze until top hardens and score the fudge. Freeze until hard and you can break the pieces and store in a zip bag.

Per Serving (excluding unknown items): 67 Calories; 6g Fat (77.8% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

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I CAN'T BELIEVE IT'S NOT FUDGE

2 tbsp butter
1 square unsweetened baking chocolate -- (1 ounce)
1/3 cup ricotta cheese
2 scoops whey protein Isolate -- chocolate
1 tsp vanilla
3 tbsp Splenda
1/2 cup toasted slivered almonds

Melt butter and chocolate over very low heat or in microwave.
Stir in cheese, vanilla, Splenda, and protein powder, mixing well.
Stir in nuts.Let cool a few minutes, then drop onto foil lined cookie sheet. Freeze.
The protein powder gives it the texture of sugar-laden fudge.
The chocolate gives it the richness of real fudge.
You could use any toasted or untoasted nuts, but I had almonds on hand and particularly like them toasted.

Per Serving (excluding unknown items): 58 Calories; 5g Fat (79.0% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat.

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Chocolate Fudge

Serving: 4

2 tbsp. butter
1/2 cup heavy cream
4 ounces cream cheese
2 tablespoons unsweetened cocoa powder
1/2 tsp. vanilla
3 tbsp. Splenda

1. In a small saucepan, over low heat, melt butter.
2. Add heavy cream and cream cheese, and whisk until smooth.
3. Add Splenda and adjust for taste.
4. Heat until bubbling, stirring constantly.
5. Reduce heat and stir in cocoa and vanilla. Blend well.
6. Pour into a small buttered dish. Place in the refrigerator to set for three to four hours.

Based on individual serving.

Calories: 180
Total Fat: 34 g
Carbohydrates: 43 g
Protein: 91 g

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[Lanshark]

Excellent! I will try several of these.