Diabetic/low-carb Fudge Candy

32 Servings
Chocolate
American
Low Sugar Diabetic Winter Valentines Day Fall Easter Christmas Holiday Candies American Chocolate

13 ounces Evaporated m Milk
4 tablespoon oa Powder
1/2 cup nut Butter
1/2 cup enda
2 hes Salt
1 teaspoon illa Extract
3 cups n Flakes crushed
2/3 cup Nuts finely chopped

Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa in dissolved. Add peanut butter, Splenda, salt and vanilla extract. Bring to a boil; reduce heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide in half; roll each half into a tube 8 inches long. Roll tubes in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in 1/4 inch slices.Yield: 64 slices


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