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Old 10-22-2006, 08:08 AM   #1
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Chocolate Fudge

Forgive me if a recipe similar to this has already been posted, but I searched the forums and didn't find one. I converted this from Alton Brown's of the Food Network. He uses 1 full cup of chopped walnuts, but I find that to be too much.
It takes a bit of work but comes out just like the high-sugar version.

Chocolate Fudge
2 cups plus 1 tbsp polydextrose
sugar substitute equivalent to 2 3/4 cups
1/2 cup plus 3/4 tsp water
1 tbsp vegetable glycerin
1 cup half and half
4 ounces baking chocolate squares, chopped
3 tbsp unsalted butter, divided
1 tbsp vanilla extract
1/2 cup chopped walnuts

Grease an 8-inch square baking pan with unsalted butter or line completely with parchment paper.
In a heavy-bottomed saucepan, combine the polydextrose, sugar substitute, water, glycerin, half-and-half, chocolate, and 1 1/2 tablespoons of the butter.
Over medium heat, stir with a wooden spoon until polydextrose and sugar substitute is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat, cover, and boil for 3 minutes.
Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F.
Remove from the heat and add the remaining butter. Do not stir.
Let the mixture cool until it drops to 130 degrees F.
Add vanilla and nuts. Using a hand-mixer with only one beater blade attached, mix until well-blended and the shiny texture becomes matte.
Pour into the prepared pan. Cool completely in a dry area. May need to refrigerate overnight if not firm.
Cut into 64 1-inch pieces and store in an airtight container.

Per 1-inch piece (approximate depending on sugar sub used): 34 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; .22g Dietary Fiber; 3mg Cholesterol; 2mg Sodium

Last edited by Bev-Ann; 10-22-2006 at 08:34 AM..
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Old 10-22-2006, 08:39 PM   #2
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Hi Bev-Ann ~
You sure have some good recipes.

I might be confused (as that's an easy task for me), but does this recipe call for 2 cups + 1 T. of poly d or is it
2 cups sweetner equivalent + 1 T. poly d?

And is it sweetner equivalent to 2 3/4 c. including the 1 T of polyd?
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Old 10-22-2006, 08:45 PM   #3
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Please don't mind me butting in, SugarBabi, but I'm almost positive that's
- 2 C plus 1 Tbsp Polydextrose
and then separately
- 2 3/4 C equivalent sugar sub
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Old 10-22-2006, 08:55 PM   #4
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ummmm, ahhhhh...also butting in, cause I'm so good at it..

I vote for SugarBabi's #3 idea...And is it sweetner equivalent to 2 3/4 c. including the 1 T of polyd?

..cause if ya used : 2 C plus 1 Tbsp Polydextrose
and then separately
- 2 3/4 C equivalent sugar sub


..You might be concocting a very sweet, highly effective laxative

...just my 2 cents :blush:

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Old 10-22-2006, 09:02 PM   #5
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I know I could not eat it the way it is stated. 2 cups is like 4 times my limit for 1 recipe
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Old 10-22-2006, 09:22 PM   #6
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Hiya Jude ~ Long time no see. I'd never think you were butting in--I'm happy for any help anytime. I was wondering where you had run off to--haven't seen you around lately.

Thank you Shawnee ~ I was thinking the same thing....

My limit on polyd is about 2 T. per recipe and that's going into about 6 or more servings.

Yoo hooo, Bev-Ann, come out, come out wherever you are....
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Old 10-23-2006, 07:24 AM   #7
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Keep in mind this is suppose to be 64 servings (1 piece per serving) so that's about 1/2 T polyd per serving.
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Old 10-23-2006, 08:45 AM   #8
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Quote:
Originally Posted by SugarBabi View Post
Hiya Jude ~ Long time no see. I'd never think you were butting in--I'm happy for any help anytime. I was wondering where you had run off to--haven't seen you around lately.

Thank you Shawnee ~ I was thinking the same thing....

My limit on polyd is about 2 T. per recipe and that's going into about 6 or more servings.

Yoo hooo, Bev-Ann, come out, come out wherever you are....
Yah, I was looking at the recipe and thinking, this is like some "regular" fudge, which is all sugar or carb, pretty much. I made something similar (by accident ) with inulin, once. A butterscotch fudge, all inulin and some cream and sweeteners, cooked down the old fashioned way (I was aiming for a sauce).

Now, if this was maltitol, I'd be flat out for 3 days ! Don't know how I'd react to this much PDX... :blush:

I see there's been a lot of conversation going on the last week or so while I've been busy, SugarBabi! Nothing urgent, just work ... it'll take me a while to get back in the swing, I've got a lot of posts to read!

Take care, all!

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Old 10-23-2006, 09:01 AM   #9
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Jackie and Jude
Thanks for explaining it from your perspectives
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Old 10-23-2006, 09:34 AM   #10
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Ok, let me clear up the confusion.
It's 2 cups plus 1 tbsp polyd and an additional 2 3/4 cups of equivalent sweeteners. As Jude pointed out, this is a conversion from a "real" fudge recipe which is almost all sugar.
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Old 10-23-2006, 09:37 AM   #11
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One more thing...
I discovered that by leaving out the glycerin, it firms up much better. The original recipe called for corn syrup and I generally always sub glycerin for it, but it keeps the "sugars" from recrystalizing which is what you DON'T want in a fudge.
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Old 10-23-2006, 09:40 AM   #12
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Quote:
Originally Posted by Kevinpa View Post
I know I could not eat it the way it is stated. 2 cups is like 4 times my limit for 1 recipe
The recipe makes 64 servings of less than 1g net carbs each. I know it'll be tempting, but you're not supposed to eat the entire thing in one sitting.
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Old 10-23-2006, 10:31 AM   #13
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Bev-Ann, thanks for your recipe! Which sugar subs did you use?
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Old 10-23-2006, 11:05 AM   #14
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Bev-Ann, thanks for your recipe! Which sugar subs did you use?
You're welcome, Pam.
I use 2 tbsp each of erythritol and DiabetiSweet and 16 drops of Sweetzfree for each cup of sugar I'm replacing. Scott123 says that, due to synergistic properties, this will be sweeter than a cup of sugar, but I've experimented by creating a syrup of sugar vs. my blend and it works for me.
I recently ran out of the DiabetiSweet and bought a 15 lb. bucket of isomalt, which is the main ingredient anyway and is a lot less expensive. Isomalt is only about 50% as sweet as sugar so I add 1/2 tsp of stevia extract powder per cup isomalt to make up the deficiency. I whirl up two cups of isomalt and 1 tsp of stevia in my food processor (the isomalt I get is granular, not powder) and keep it in a covered plastic container in my cupboard.
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Old 10-23-2006, 11:05 AM   #15
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Thanks Bev-Ann for clearing out my cobwebs here.

Jackieba ~ you know I didn't look at the serving size--I just got scared when I saw the amount of polyd, since that stuff doesn't like me much on most days.

Glad to see you back here Jude. Now stop working so hard and start posting.
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Old 10-23-2006, 12:55 PM   #16
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Quote:
Originally Posted by Bev-Ann View Post
The recipe makes 64 servings of less than 1g net carbs each. I know it'll be tempting, but you're not supposed to eat the entire thing in one sitting.
Even that little bit of polyD would do me in! But it sounds like a good conversion!
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Old 10-23-2006, 01:16 PM   #17
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Even that little bit of polyD would do me in! But it sounds like a good conversion!
So you can't have polyd at all? I wonder if you're allergic to it?
I'm really sensitive to maltitol but I can handle up to 5g in 24 hours before I have problems.
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Old 10-23-2006, 01:20 PM   #18
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I can eat it in minute amounts only - if I exceed say, 1/2 a teaspoon or so of it at one sitting, I get some very noxious results from it! And I've never HEARD my tummy make such noises....
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Old 10-23-2006, 02:02 PM   #19
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Bev

THANKS for clearing this up

I think there's some of us who've experienced unpleasant reactions with PolyD; therefore, that large amount as the first ingredient listed scared me personally...and I think my body not only refused to build up a tolerance for it in small increments, but tolerates it even less well as time goes by
(LOL, maybe my age and slower metabolism is involved in that)

I'm sure its a magnifincent conversion, and its great that you are among those who handle it well.

Do you share your finished products with others? I do, and that can be a problem for some non-LCers and small children, and the elderly...another reason for me to be leery of PolyD.

Hereafter, I will re-read the info in its entirety before speculating on ingredient amounts ...LOL..Then I'll comment.

and BTW, for Alton Brown...a major talent.

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Old 10-23-2006, 04:05 PM   #20
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This sounds interesting, i usually make the "TABLE CREAM FUDGE".

Can this be left out or does it need to be in the frig?
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Old 10-23-2006, 04:08 PM   #21
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Do you share your finished products with others? I do, and that can be a problem for some non-LCers and small children, and the elderly...another reason for me to be leery of PolyD.

and BTW, for Alton Brown...a major talent.
Yes, I share my "creations" with a lot of people. Most are non-LCers and no one has ever had a problem. They also don't know they're eating SF and LC unless I tell them. I've even had several requests for my recipes and have to convert them back to high-carb since they wouldn't have the specialty ingredients involved.
AB is great. I just love the gadgets he invents.

Last edited by Bev-Ann; 10-23-2006 at 04:16 PM..
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Old 10-23-2006, 04:09 PM   #22
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I can eat it in minute amounts only - if I exceed say, 1/2 a teaspoon or so of it at one sitting, I get some very noxious results from it! And I've never HEARD my tummy make such noises....
Yep, that's me on too much maltitol. And almost every SF chocolate bar I've seen has it as the main sweetener.
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Old 10-23-2006, 04:17 PM   #23
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This sounds interesting, i usually make the "TABLE CREAM FUDGE".

Can this be left out or does it need to be in the frig?
I've been keeping mine in the fridge but it should be fine left out. All that polyd will act as a natural preservative.
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Old 10-23-2006, 04:21 PM   #24
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Temporary Thread Jack:

Bev-Ann, do you use Isomalt in anything? (nothing to do with the fudge recipe, I'm just curious.)

Whoops! I just saw your sweetner blend using isomalt. Do you use it for anything else?

Last edited by SugarBabi; 10-23-2006 at 04:35 PM.. Reason: Needed to add something.
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Old 10-23-2006, 05:31 PM   #25
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Temporary Thread Jack:

Bev-Ann, do you use Isomalt in anything? (nothing to do with the fudge recipe, I'm just curious.)

Whoops! I just saw your sweetner blend using isomalt. Do you use it for anything else?
I only use it in my sweetener blend. Same with the erythritol. They're both too expensive to use in larger quantities and I'm not sure how my gut would react to higher amounts of isomalt.
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Old 10-23-2006, 07:11 PM   #26
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Yep, that's me on too much maltitol. And almost every SF chocolate bar I've seen has it as the main sweetener.
Isn't that weird, how we each react differently to substances - I can eat maltitol in "normal" amounts (stated serving size) without repercussion - but a LEETLE BIT too much polyD and ever'body better clear the room! Cuz if they don't - *I* will! LOL!!

It doesn't send me to the bathroom like people report with too much maltitol but it surely makes me unpleasant to be around - even for ME!
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Old 10-23-2006, 07:57 PM   #27
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Isn't that weird, how we each react differently to substances - I can eat maltitol in "normal" amounts (stated serving size) without repercussion - but a LEETLE BIT too much polyD and ever'body better clear the room! Cuz if they don't - *I* will! LOL!!

It doesn't send me to the bathroom like people report with too much maltitol but it surely makes me unpleasant to be around - even for ME!
Maltitol gives me severe gas and eventually the runs, but polyd and inulin don't. A woman at a chocolate factory here in town told me that the majority of diabetics don't react to maltitol and that's why they use it in their SF chocolates. I don't know where she got that info, but my mother is type II and she can eat an entire box of maltitol-sweetened chocolates with no problems. I'm not diabetic and can only have 1 1/2 pieces before I'm in trouble.
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Old 10-23-2006, 08:10 PM   #28
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Wish I could take more PolyD because the fudge sounds great but I'm not sure our plumbing could survive me with all that PolyD!
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Old 10-23-2006, 08:20 PM   #29
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Wish I could take more PolyD because the fudge sounds great but I'm not sure our plumbing could survive me with all that PolyD!
Are there any SA's that you can handle without problems? I'm only using the polyd because it caramelizes nicely. Perhaps isomalt would work too?
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Old 10-24-2006, 04:00 AM   #30
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Just a ? on the isomalt. You said you got a 15lb bucket and that you grind it inot a powder. What do you do with it then? do you still have to heat it up to use or can you use it as a sub with different sweetners in baked goods? I got a small c ontainer and it seems the only way to use it is to cook it..
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