Tue, Jan-22-08, 21:01
|
|
Senior Member
Posts: 696
|
|
Plan: fat, fat, fat
Stats: 225/212/160
BF:
Progress: 20%
Location: US midwest
|
|
wow! quick and easy PB Fudge
My son was dying for peanut butter fudge tonight, so I decided to look for a lowcarb version, or a "real" version I could adapt. I happened to come across an Alton Brown recipe that seemed perfect for adapting, and gave it a try. Wonderful!
Alton used a pound of powdered sugar; I used half a pound bag of powdered erythritol (got it from netrition) and about 2 cups of granular Splenda, instead. I also added 3-4 TB cocoa powder because my hubby came into the kitchen as I was stirring in the Splenda and said he wanted chocolate peanut butter fudge.
Since the sweetener isn't cooked, I suspect you could use all Splenda, and I plan to try that in the future.
Alton's Peanut Butter Fudge (adapted)
1 cup butter
1 cup peanut butter
1 ts vanilla
1/2 pound powdered erythritol
2 cups granular Splenda
3-4 Tb cocoa powder
Nuke the butter and peanut butter in a glass bowl for 2 minutes. Stir well to mix, then nuke 2 more minutes. Stir in the vanilla, then the sweeteners and cocoa powder, mixing well. (I used the beaters.) Pour into an 8x8 pan lined with waxed paper and chill til firm. (This took less than an hour.) Lift out of the pan and cut into pieces. I'm keeping mine in a little Rubbermaid container in the fridge.
This looks and tastes pretty much like regular peanut butter fudge, and we all loved it. I think it would be even better with just Splenda, as there was still a very slight erythritol effect.
If you cut this into 32 small pieces, each would have either 2 or 9 carbs, depending on if you count the erythritol carbs or not. (I don't as they never affect my blood sugar at all.) For candy, this seems like quite a good bargain.
If you try this, let me know how it goes, ok?
Lene'
Last edited by lené : Wed, Jan-23-08 at 11:26.
Reason: spelling gremlins
|