Erythritol Fudge

[CreekWatcher]

Kevin, I have the not-sugar, but not the Diabetsweet...does Poly-D seem like a likely sub? (If I do sub Poly-d for the Diabetsweet, I'll probably leave out the cream of tartar, since Poly-D is sort of like a dry, indigestible version of corn syrup.) Thanks for the recipe.

[Kevinpa]

Originally Posted by CreekWatcher

Kevin, I have the not-sugar, but not the Diabetsweet...does Poly-D seem like a likely sub? (If I do sub Poly-d for the Diabetsweet, I'll probably leave out the cream of tartar, since Poly-D is sort of like a dry, indigestible version of corn syrup.) Thanks for the recipe.

Diabetisweet is isomalt with a pinch of ace-K thrown in. Although polyd can be used as a partial sugar replacer, I do not know how it will react in this recipe. I have never made any fudge with polyd in it. If you try it, let us know how it turns out please.

[Kevinpa]

Originally Posted by Kevinpa

I made a batch of fudge today and told Pam I would post the recipe and pictures to a thread so here it is.
BTW this is my favorite fudge.

Erythritol Chocolate Fudge(18 servings)

2 cups powdered erythritol
1 splenda quick pack
2 T. diabetisweet
4 T. not/sugar
1.5 oz. unsweetened chocolate or Lindt 85% dark cocoa bar (grated)
1/8 teaspoon cream of tartar
2/3 cup Hood calorie countdown 2% milk
1 teaspoon vanilla
1 tablespoon butter

In a small mixing bowl combine powdered erythritol, not/sugar, cream of tartar, diabetiSweet, and splenda quick pack until all lumps are gone.
Mix the sweetener blend, milk, grated chocolate, and bring to a boil slowly, stirring until the ingredients are well blended.
Boil to the soft-ball stage, or until candy themometer reaches 235 to 240 degrees.
Remove from the stove, add the butter, but do not stir it in.
When lukewarm, add the vanilla and beat until it creams; meaning, until the shiny appearance disappears and the fudge holds its shape.
Spread it in a buttered pan and when it hardens cut it into squares.

I made the above recipe again and to it I added :

6 T. peanut butter powder
4 T. peanut butter davinci

I hydrated the powder with the davinci and added it with the milk and chocolate.

It looks basically the same but when I tasted it....I was in heaven!!!

[Bfranke]

Kevin, how do you store this? Regular old sugar fudge could just be stored in the cupboard, but with so many LC things getting moldy, I am wondering. Very probably I will be the only consumber, and 18 pieces 'should' last me at least 18 days.

[Kevinpa]

Originally Posted by Bfranke

Kevin, how do you store this? Regular old sugar fudge could just be stored in the cupboard, but with so many LC things getting moldy, I am wondering. Very probably I will be the only consumber, and 18 pieces 'should' last me at least 18 days.

That's a good question Bette. I gave most of the first batch away so it wasn't around long enough. I will have to do a test to see how long a piece will last sitting out. The rest I will most likely keep in the frige or freezer after a few days.

[BeingHealthy]

Kevin, can I ask why you chose not to use peanut butter? Just curious.

[Kevinpa]

Originally Posted by BeingHealthy

Kevin, can I ask why you chose not to use peanut butter? Just curious.

Regular peanut butter would have been twice the carbs. That was my original reason of buying the powder.

[magnamater]

I take it, Kevin, that it has passed the taste test too!

I always am interested in saving carbs!

[Kevinpa]

Originally Posted by magnamater

I take it, Kevin, that it has passed the taste test too!

I always am interested in saving carbs!

OMG Janie, I swear I would put this to a taste test with any good HC fudge and challenge anybody to pick out the LC fudge.

Here was set and cut.

[BeingHealthy]

Originally Posted by Kevinpa

Regular peanut butter would have been twice the carbs. That was my original reason of buying the powder.

Yet another addition to my Netrition order... You always answer so quickly! Thanks Kevin!

[BeingHealthy]

Oops, after searching, I found out it isn't available at Netrition.

[magnamater]

That's what I love about this site about cooking. . .with your help and the help of a bunch of wonderful people, most of the time, we can have our cake (candy, potatoes, bread, etc. . .) and eat it too!!!

What a bunch of mad scientists we are!!!! Powdered PNButter???? You bet! Why not!

Thanks Kevin. . .