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Diabetic Peanut Butter Fudge Recipe #133579

a sweet treat for a diabetic

by Northern_Reflectionz

16

servings

time to make 10 min 5 min prep

2 ounces unsweetened chocolate

10 tablespoons half-and-half

1/2 cup peanut butter

1/2 teaspoon vanilla

16 teaspoons artificial sweetener

1/2 cup unsalted peanuts

1. In heavy saucepan, melt chocolate and half and half. Stir in peanut butter.

2. Remove from heat.

3. Add vanilla and artificial sweetener.

4. Fold peanuts into fudge.

5. Spread on a greased plate.

6. Chill.

7. Cut into pieces.

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ok when I made this I did the recipe times 4. AND CHANGED IT A BIT.

original recipe is above and below is how I did it.

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8.oz of unsweetened chocolate

13 1/2 Tablespoons half and half plus 1/2 a cup added when you add the peanut butter.

2 cups of chunky peanut butter

2 teaspoons vanilla extract

2 1/3 cup of Splenda

I used a double cooker method for the chocolate which is just a metal mixing bowl over a pot of boiling Water. And did not remove it from the heat till time to plate it.

Chocolate and the 13 1/3 tblsp of half and half in double pan and melt stirring well and constantly.

Reduce heat once every things melted to medium.

Stir in the peanut butter the 1/2 cup half and half. Vanilla and sugar and stir well.

Remove from heat and spread into

a (I prefer glass) 9x13 pan greased with spray on pam. Butter could be used also. Refrigerate for at least an hour and then cut.

I just put layers of wax paper in between the layers of fudge in the plastic container I used and had no melting/sticking problems at all even when it sat for 3+ hours at room temperature. But I don't recommend storing it at room temp due to the half and half content refrigeration is prefered.

BF mentioned maybe dusting it with splenda also but I felt that would be a bit to much. I liked it not being super sweet.