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Old 11-28-2012, 07:48 AM   #1
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Peanut Butter Fudge

My family always makes peanut butter fudge for the holidays. I don't want to stop this tradition, but am looking to change some of the ingredients in my recipe to make it more carb friendly.

The regular recipe calls for sugar (a lot!) to be added into water and brought to a boil for one minute. Then you mix the peanut butter in, pour, and let it set.

I'm wondering how well Splenda Baking Blend (or another substitute) would work. Will it boil okay? Also, how do I make up for the difference in quantity of sugar/sugar substitute? I realize the sweetness will be similar, but I want the texture/consistency of the mixture to be similar as well.

Also, any recommendations on a low carb PB that is creamy?

Thanks! I'll make sure to post the ingredients/directions once I master the new recipe.
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Old 11-28-2012, 07:53 AM   #2
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There is a great PB Fudge recipe on Linda Sue's site. It uses vanilla whey powder, and it's very good.
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Old 11-28-2012, 07:59 AM   #3
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PEANUT BUTTER FUDGE - Linda's Low Carb Menus & Recipes
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Old 11-28-2012, 08:06 AM   #4
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Heres a wonderful fudge recipe.It's chocolate.


Here is the thread on the Peanutbutter fudge. This one is great!

I don't use the cream cheese and it still comes out great.

Last edited by rosethorns; 11-28-2012 at 08:07 AM..
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Old 11-28-2012, 08:41 AM   #5
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I have been making Linda Sue's peanut butter fudge a lot lately. Husband loves it! I sometimes add maple flavoring or bit of dark molasses for a butterscotch flavor. I like to add salt, for that salted caramel taste and stir some salted peanuts into the mix before chilling. I stared leaving out the cream cheese like Esther said and it is fine that way, too. If you don't have cream cheese, heavy cream makes a good substitute.

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Old 11-28-2012, 09:30 AM   #6
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Wow that second one is suppose to Lindasue's in a thread. So here it is again. Really sorry.

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Old 11-29-2012, 12:55 AM   #7
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I have these two as well, both by Jennifer Eloff (sp?)

3 cups roasted, salted peanuts (750 mL)
1/4 cup melted cocoa butter (60 mL)
1/3 cup powdered erythritol (75 mL)
2 tbsp SPLENDA® Granular (30 mL)
2 tbsp powdered milk (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tsp vanilla extract (5 mL)

In food processor with metal blade, process peanuts well. Add cocoa butter; process. Add powdered erythritol, SPLENDA® Granular, powdered milk, vanilla whey protein and vanilla extract. Process until smooth. Pour into 8-inch (30 cm) square glass baking dish. Smooth surface with back of spoon. Keep in the freezer.

Helpful Hints: This fudge will cut fairly easily straight out of the freezer, but will begin to soften at room temperature quite quickly. Do use oven mitts when removing the cocoa butter from the microwave oven, if using, to melt the cocoa butter. Practice extreme caution as it will very hot.

UPDATE: Adding some crushed peanuts to the mixture gives great texture to this fudge. My husband loves that. I'll make it again and figure out just how much to use - but probably about 1/3 cup crushed peanuts.

Nutritional Analysis: 36 squares: 86.2 calories; 3.1 g protein; 7.6 g fat; 1.6 g carbs

These sweet fudge-like squares are very rich but quite low in carbs. They may be frozen or refrigerated. I prefer them frozen, but if using chocolate chips, they would be better refrigerated, as the chips would freeze too hard and one would not taste them so well.

1/2 cup granulated erythritol
1/4 cup whipping cream or evaporated milk
1 Splenda Quick Pack or equivalent to taste (1 Splenda Quick Pack = 1 cup Splenda Granular)
1/2 cup butter
1/2 cup smooth peanut butter (sugar free, salted is fine)
1 1/2 cups unsweetened, medium dessicated coconut
1 cup vanilla whey protein powder
1/3 cup chopped walnuts or pecans
1/2 cup sugar free chocolate chips, OR 70% Lindt Bar, chopped (optional)

In double boiler or in heavy-bottomed saucepan, combine erythritol, cream, Splenda and butter. Over medium heat, stir mixture until very hot and erythritol has dissolved. Stir in peanut butter until incorporated. Then add coconut, vanilla whey protein powder, chopped nuts of choice and chocolate chips, if using. Stir well and turn out into an 8 x 8-inch square glass dish. Freeze and later when set, refrigerate, if desired.

Nutritional Analysis: 25 squares, 1 square:
131.5 calories; 4.0 g protein; 11.7 g fat; 1.7 g carbs
Start weight: 150 lbs, 68 kg (BMI 25,6)
Goal 1: 136,4 lbs 62kg
Goal 2: 120, 55kg (BMI 20,7)
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