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Old 02-05-2005, 10:37 AM   #1
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Chocolate Peanut Butter Fudge

[color=sienna]* Exported from MasterCook *

Chocolate Peanut Butter Fudge

Recipe By : Pami
Serving Size : 36


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup heavy cream
2 Tablespoons SugarSlim
liquid splenda equivalent to 2/3 cup sugar
1 cup polydextrose
12 ounces sugar-free chocolate chips, semi-sweet
1 1/2 cups natural peanut butter -- (I poured the oil off first)

Bring cream, SugarSlim and Splenda to a slow boil over medium-low heat.

Whisk in polydextrose, slowly, so that cream stays hot enough to dissolve it.
(If you get a clump, just stir for a while to get cream back up to temperature, then continue.)

Add chips, stirring until melted.

Add peanut butter and keep stirring until all is blended.

Remove from heat and pour into an 8-inch square (buttered or non-stick) pan.

Refrigerate for 4 hours, or until firm, before cutting into squares.

Description:
"No candy thermometer needed!!"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 8g Fat (54.9% calories from fat);
3g Protein; 12g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 48mg Sodium.


Nutr. Assoc. : 0 0 0 0 0 0[/color]


Carb count includes sugar alcohols from chocolate chips.
Had I used the MiniCarb chocolate chips, the counts would be:
118 Calories; 9g Fat (57.8% calories from fat);
4g Protein; 11g Carbohydrate; 8g Dietary Fiber; 5mg Cholesterol; 66mg Sodium

This recipe, minus the chocolate chips and peanut butter,
is my version of sweetened condensed milk.
I am not sure how it behaves in other recipes calling for sweetened condensed milk,
but I'm assuming since this fudge recipe works,
it is a halfway decent substitution.

Hmmmm I will try this in something else, and report back.
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Old 02-05-2005, 11:09 AM   #2
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this sounds GREAT. I have been wanting fudge since Christmas,, I made the choco fudge with cheese, it was ok. but I am def. trying this. thanks.
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Old 02-05-2005, 01:12 PM   #3
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Pami..........This sounds like a GREAT recipe! What can I use in place of the Sugarslim? Will Erythritol work?
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Old 02-05-2005, 02:19 PM   #4
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Quote:
Originally posted by Pam
Pami..........This sounds like a GREAT recipe! What can I use in place of the Sugarslim? Will Erythritol work?
Probably....... the main ingredient in SugarSlim is erythritol.
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Old 02-05-2005, 04:27 PM   #5
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Pami, sounds good!

Pam, sugarslim has a bunch of sweeteners in it that bump the synergy up. If you sub for it, I'd use erythritol and at least one other besides the liquid splenda for a total of three. Maybe 1 T. erythritol and 1 T. equivalent of ace k or stevia.
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Old 02-05-2005, 08:22 PM   #6
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Pami and Scott, thanks for your replys!

Scott (or anyone who knows), when using Erythritol in this recipe, do I use it as is, or powdered? Also, where can I find SugarSlim?
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Old 02-05-2005, 10:49 PM   #7
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Pam, the erythritol should melt fine in the heated cream.

Do a search for 'sugarslim.' Something should turn up
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Old 02-06-2005, 02:12 PM   #8
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Thanks,Scott!
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Old 02-06-2005, 05:08 PM   #9
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