If you're looking for an emergency last-minute PB fudge recipe!

[LadyJulieAnn]

Originally Posted by Amber_Baby

Is the vanilla powder essential? I mean, could you use vanilla essence or something like that instead? Cos I'd love to try this but I don't have any of those powders - they're not available in England and I can't afford shipping costs. Would you think that it'd work without?

The powder is what adds bulk to the recipe, and I'm not sure what else you could substitute. Perhaps you can find an organic food shop or health food shop in your area of England? Do any of your Tesco's or Sainsbury's have a health food section?

Julie

[LindaSue]

Originally Posted by Amber_Baby

Is the vanilla powder essential? I mean, could you use vanilla essence or something like that instead? Cos I'd love to try this but I don't have any of those powders - they're not available in England and I can't afford shipping costs. Would you think that it'd work without?

Look for a shop that specializes in sports nutrition for body builders and the like. There are UK online shops but I can't post any links.

[KOO]

I see where it is said you can use liquid splenda, but has anyone tried it and does it hold the same texture as using the granular?

[TXLoser]

Originally Posted by KOO

I see where it is said you can use liquid splenda, but has anyone tried it and does it hold the same texture as using the granular?

[COLOR="Navy"]I used liquid splenda and it was just fine....quite yummy.
Not sure how it compares to granular since I didn't use that

I used a silicone mini muffin pan for mine[/COLOR]

[lisabinil]

Originally Posted by KOO

I see where it is said you can use liquid splenda, but has anyone tried it and does it hold the same texture as using the granular?

Granular splenda does not contributes significantly to structure and texture in candies or confections. In fact the Splenda website recommends you use a 25% Splenda/75% sugar blend for best results in confections.

[KOO]

Thank you Diane and Lisa

[Kevinpa]

Since all scoops are not created equal, has anybody measured the whey powder by something other than a scoop?

[Kevinpa]

I don't have any whey protein powder so I tweaked this recipe to what I had.

1 stick of butter
1/2 cup of peanut butter
2 oz. of riccota cheese
2 tsp Splenda quick packs
1/2 cup dutch processed dark cocoa powder
1/4 cup chopped pecans
1/4 cup cacao nibs

20 pieces @ 1.8 carbs each

[Patlaf]

Amber,

Holland and Barrett and GNC carry whey protein powder.

Pat

[rexsreine]

I made a double recipe of this yesterday. In the interests of reducing the fat calories, I subbed Z-trim gel for one of the sticks of butter. Also, I had only soft cream cheese (the kind in a tub) and unflavored protein powder. To compensate for the unflavored protein powder, I added extra sweetener and some vanilla. And I should add that the peanut butter I had was a gift jar of banana flavored.

So, how did all this subbing turn out? Flavor was excellent; we loved the slight banana flavoring of the finished product. Texture was very good, but, overall, way too soft to cut into neat squares. This was probably the result of the softer Z-trim gel and the softer cream cheese. I froze the fudge and was finally able, with some difficulty, to cut into reasonable-looking squares. With its soft texture, it would make a great brownie or cookie frosting or filling.

I will make this again using regular cream cheese. I'd still like to be able to cut down on the fat. I make the Z-trim gel from powder so perhaps I can make a very, very thick gel that will allow the fudge to set up better. But nobody is complaining now and I'm sure this will be eaten quickly. It's an easy treat.

Ginny

[LindaSue]

I also used liquid Splenda in mine and it worked perfectly. I was thinking about trying almond butter instead of peanut butter for a more neutral fudge flavor but it's way too expensive. I was thinking that if the peanut butter could be eliminated this fudge could be made in a variety of flavors such as caramel, mint, mocha, plain chocolate (add some chopped walnuts perhaps), etc., etc., etc. I think I'll check the price for freshly ground almond butter at HEB tomorrow when I go by there.

[jacksmixedtape]

Originally Posted by Kevinpa

I don't have any whey protein powder so I tweaked this recipe to what I had.

1 stick of butter
1/2 cup of peanut butter
2 oz. of riccota cheese
2 tsp Splenda quick packs
1/2 cup dutch processed dark cocoa powder
1/4 cup chopped pecans
1/4 cup cacao nibs

20 pieces @ 1.8 carbs each

Hi Kevin, when you say 2 tsp do you mean 2 tsp worth of sweetener? Would that be 1/8 of a quick pack?

How'd this turn out in terms of taste? Sounds like a good rich fudge.


As for making a more neutral flavored fudge, I left out the peanut butter and upped the butter and it was too "gummy." Didn't have that nice fudgy mouthfeel. It actually tasted like protein powder fudge, LOL. Maybe it was the cheap brand of pp I was using. I'd like to hear to results of some tweaking, though.

I can't make this with peanut butter any more 'cause I end up eating the whole pan and constantly craving it. It's better than any high carb treat I've ever had!

[Kevinpa]

Originally Posted by jacksmixedtape

Hi Kevin, when you say 2 tsp do you mean 2 tsp worth of sweetener? Would that be 1/8 of a quick pack?

How'd this turn out in terms of taste? Sounds like a good rich fudge.

Each splenda quick pack contains 1 tsp of powder which is equal to 1 cup of sweetness. So 2 tsp is 2 quick packs is 2 cups of sweetness.

I thought the taste was great. I was a little disappointed though because when I tried to stack it on the plate to take a picture, the glass dish I made it in slipped and crashed on the floor and all but the couple pieces you see in the picture were covered with broken glass and had to be tossed.

[Barbo]

Sorry you had to go through that one. I guess we all have had our turns
doing this, but omg the fudge waste.

[jjcanada]

this recipe is so dangerous!

It is so good! I ate the whole batch in one day:blush:

Then I made another batch and shared it with my roommates who had no clue it was LC and they said it is one of the best desserts I've ever made for them- and it took only 5 minutes to make!!!!!!!!!!

It is so tasty I don't know if I can make it again soon. I don't trust myself around it. I cannot believe I ate the whole thing in one day! But it is just THAT GOOD!

[LindaSue]

Originally Posted by jacksmixedtape

As for making a more neutral flavored fudge, I left out the peanut butter and upped the butter and it was too "gummy." Didn't have that nice fudgy mouthfeel. It actually tasted like protein powder fudge, LOL. Maybe it was the cheap brand of pp I was using. I'd like to hear to results of some tweaking, though.

It's not that I want to leave out the peanut butter. I realize that it's necessary for the proper texture and consistency of the fudge. I just want to replace it with another "butter" that has a more subtle flavor. I'm sure that cashew butter would be yummy but much too expensive and I think that almond butter might be the best option to try. I'm pretty sure that I can get unsalted almond butter by the pound too. I'd really like to cut the saltiness of the fudge and I don't know if using unsalted butter will remove enough of the salt.

[LindaSue]

I just ran the almond butter version through MasterCook and the carbs are a bit higher than with peanut butter. Apparently peanuts have almost double the amount of fiber that almonds have. Here's what I got (the counts assume you're using liquid Splenda):

1 Cup Almond Butter: 1583 Calories; 148g Fat; 38g Protein; 53g Carbohydrate; 9g Dietary Fiber; 44g Net Carbs

1 Cup Natural Peanut Butter: 1520 Calories; 128g Fat; 64g Protein; 48g Carbohydrate; 16g Dietary Fiber; 32g Net Carbs

Per piece fudge made with almond butter:
100 Calories; 9g Fat; 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

Per 2 pieces fudge made with almond butter:
200 Calories; 19g Fat; 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

Per piece made with peanut butter:
99 Calories; 9g Fat; 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

Per 2 pieces made with peanut butter:
197 Calories; 18g Fat; 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

[jacksmixedtape]

Originally Posted by LindaSue

I just ran the almond butter version through MasterCook and the carbs are a bit higher than with peanut butter. Apparently peanuts have almost double the amount of fiber that almonds have. Here's what I got (the counts assume you're using liquid Splenda):

1 Cup Almond Butter: 1583 Calories; 148g Fat; 38g Protein; 53g Carbohydrate; 9g Dietary Fiber; 44g Net Carbs

1 Cup Natural Peanut Butter: 1520 Calories; 128g Fat; 64g Protein; 48g Carbohydrate; 16g Dietary Fiber; 32g Net Carbs

Per piece fudge made with almond butter:
100 Calories; 9g Fat; 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

Per 2 pieces fudge made with almond butter:
200 Calories; 19g Fat; 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

Per piece made with peanut butter:
99 Calories; 9g Fat; 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

Per 2 pieces made with peanut butter:
197 Calories; 18g Fat; 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

That's interesting. On one jar of almond butter I have, it says that it contains 2g net carbs per serving (vs 4 for PB).

Using unsalted butter does cut the saltiness immensely. It's a very nice sweet/salty balance. Makes it easy to overeat! Let us know how your experimentation works out.

[scrappychik]

Subscribing

[afuentes]

I can't wait to try this Sheila!

[LindaSue]

Originally Posted by jacksmixedtape

That's interesting. On one jar of almond butter I have, it says that it contains 2g net carbs per serving (vs 4 for PB).

I was surprised by the numbers too. I thought for sure that almonds would be lower in carbs than peanuts. I got the counts from MasterCook. I just looked up 100 grams each of blanched almonds and 100 grams of peanuts and the USDA site says:

100g blanched almonds:
19.94 carbs
10.4 fiber
9.54g net carbs

100g raw peanuts:
16.13 carbs
8.5 fiber
7.63g net carbs

I bought about half a pound of unsalted almond butter today and it sure was expensive but very yummy. It was $8.99lb and they ground it for me on the spot. I still don't have any unsalted butter so I won't get to try it out until later this week at the soonest. I'd better keep my spoon out of the almond butter or I won't have any left by the time I go to try the recipe, LOL.

[Annette/TX]

I wonder if Macadamia butter would work. It's pretty bland.


Nutrition Facts
Serving Size 2 tbsp (32.0 g)

Amount Per Serving
Calories 230Calories from Fat 216
% Daily Value*
Total Fat 24.0g37%
Saturated Fat 4.0g20%
Total Carbohydrates 5.0g2%
Dietary Fiber 3.0g12%
Sugars 1.0g
Protein 3.0g

Vitamin A 0% • Vitamin C 0%
Calcium 2% • Iron 4%

[LindaSue]

Originally Posted by Annette/TX

I wonder if Macadamia butter would work. It's pretty bland.

It had crossed my mind but it's even more expensive than almond butter and I'm not sure if they had it where I shopped today. I guess I could try grinding some macadamia nuts myself. Kroger sells bits and pieces in a small can and the price is more reasonable than the whole nuts. They are salted though, but not too heavily.

[crazywoman-n-wy]

Originally Posted by Kevinpa

Since all scoops are not created equal, has anybody measured the whey powder by something other than a scoop?

[COLOR=red]Some of my Whey Protein is a different brand, so I was wondering about that too. But.... I did have some that was the Designer Whey brand that is in the recipe. So I measured it today (first time I've thought about it).[/COLOR]

[COLOR=red]One scoop is slightly less than 1/3 cup. So it wouldn't be quiet 2/3 cup for the recipe, but I imagine that would be close enough. Or you could measure slightly less than 2/3 cup.[/COLOR]

[Kevinpa]

Thanks Billie. I just guessed at 1/2 cup total for a ballpark volume to use when I tried the cocoa powder. I stopped buying whey powder a long time ago.

[rosethorns]

We made this wonderful fudge using chocolate protein powder. OOOOOOOOOOOO so yummy. Now we would like to try using almond butter to make chocolate raspberry and carmel fudge using Torani's carmel sauce.

[jacksmixedtape]

Originally Posted by LindaSue

It had crossed my mind but it's even more expensive than almond butter and I'm not sure if they had it where I shopped today. I guess I could try grinding some macadamia nuts myself. Kroger sells bits and pieces in a small can and the price is more reasonable than the whole nuts. They are salted though, but not too heavily.

Just be sure to get the ones in the can, not the ones in the jar. I got the Kroger brand macadamia nuts in the jar and they were rancid. Apparently they go stale rather quickly if not sealed properly. Better luck finding some good ones!

[crazywoman-n-wy]

Originally Posted by Kevinpa

Thanks Billie. I just guessed at 1/2 cup total for a ballpark volume to use when I tried the cocoa powder. I stopped buying whey powder a long time ago.

[COLOR=Red]You're welcome Kevin!!! You were pretty close, cause it it wouldn't be quite 2/3 cup.
Looked like the 1/2 cup cocoa worked pretty well.
So sad about your breaking your dish, and losing all that candy!!!
[/COLOR]

[Missy's Journey]

I cannot tell you how PETRIFIED i am to make this...i want it TOOOOOO MUCH!
I think i would eat too many

i had a hard time with the Jody's pumpkin bake--i made into muffins for 3 net carbs each and i want to eat like 3 at a time...

[Missy's Journey]

ok...i made it...wow that was fast!
licked the spoon...tastes pretty good...but i agree salty...and i love salt. i suppose the combo of the type of PB used and the salted butter and the type of protein powder you have (aftertaste) could make all kinds of difference.