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'

I will try this tomorrow with xylitol, stevia, and splenda! Thanks for posting.

You're welcome. Hope it'll work well for you. I think I'll try making a half batch today using just Splenda, and if it turns out to be good, I can box it up and pop it in the mail to my mom as a surprise treat. It only takes a day for mail between here and there, so it'll still be fresh enough, and she has diabetes and could use a sugar-free treat.

I did this and sub'd liquid splenda for all but 1/3 C of splenda and it turned out great!

and the carbs (I cut 32 squares) were 1.1 each that way.


My only issue was that I didn't use the wax paper liner and I had to pry them off of the pan I used

I'll know next time...

Anyone ever tried making this with any other combination of sweeteners, excluding splenda? I'm allergic to splenda.

Q: is the 1/2 pound powdered erythritol just for sweetening?

How much splenda do you use if only using it?

You can cook with splenda, BTW. It is aspartame that loses it when you bake/cook it.

Where do you buy the powdered erythritol?

You can always buy regular erythritol and powder it yourself in a (clean) coffee grinder.

Netrition.com or Amazon.com will have it.

I tried a small batch of this fudge, and it was tasty, but a bit "cool" due to the xylitol and erythritol. Anyone have a suggestion as to how to lessen that effect in fudge? Perhaps one of those newer sweeteners like Swerve could help. The flavor is so good.