Fabulous Protein Fudge

[tofucheez]

I, too, watch overall calories, not just carbs. How do you guys count erythritol, calorie wise?

I don't do dairy, so I think I will give this a go subbing tofu for the cream cheese (w/ maybe a bit of something acidic for that cream cheese "tang"). LOVE the PB2 idea, as well. I think I'll try a choc/pb swirl fudge.

Just not sure how to count them erythritol calories??

[Tilly]

subbing

[crazywoman-n-wy]

I made this today. I did something wrong (maybe a couple of things). Mine didn't set up. I have to eat it with a spoon. Can you say awwww??? Actually so far I haven't used a spoon. I used the knife I was using to try to cut it. (Dinner knife, not a sharp one) Whatever works!!! It's good tho!
I subbed out a little of the Erythritol with Xylitol (maybe part of the problem?). And I used EAS protein powder as part of the protein powder. Maybe part or all of the problem. I remembered after I used it that some of us have had problems when trying to make fudges & using that brand. I ended up adding more protein powder (this time using a 3rd type!). I didn't even use but about an oz (2Tbsp.) of the DaVinci syrup. It actually ended up setting up more than I thought at first it was going to.
I also used stevia as part of the sweetener instead of the sweetzfree (thereby using Erythritol, Stevia, Xylitol, and sucralose as DaVinci syrup). The taste is good, just soft set fudge.
Next time I'll forgo the EAS pwd. Had I been thinking, I wouldn't have used it this time. And guess I'll use all Erythritol instead of part Xylitol too. Not really sure if the X was really part of the problem tho.
Portion control is really hard on this one!! But there isn't a lot of carbs in it (I really am not as concerned about the calories, tho maybe I should be. But you guys say the calorie count is good. Never could count calories. That's one reason I like the low carb WOE.)

Anyone else have a problem getting it to set up?

[ouizoid]

No problem at all with isopure protein and Erythritol. Sets up perfectly.

[Soobee]

Tofucheez, erythritol is 3 calories per tablespoon.

[tofucheez]

Thanks Soobee!!

[vanilla_latte]

Oh boy, I'm on an UD, so this might get made tonight! ouizoid, have you put this on the JUDDD board????

[ouizoid]

I have!

[crazywoman-n-wy]

Made it again this afternoon. This time I didn't use the Xylitol (tho I don't think it was the problem), and didn't use the EAS protein pwd (I do think this was the problem). It did set up this time.
I didn't add very much of the DaVinci, and think I should have added a little more. It is almost too hard this time. But I seemed like it was gonna be pretty soft again, so didn't add much.
I may try a little Xylitol in it again next time. Not much, I only want to use a little of it. And I'll add a little more DaVinci next time too.
This time I used 1/2 Special Dark, and 1/2 regular Hershey's cocoa. Actually think I like that better. (and I'm a dark chocolate fan!)
Thanks Ouisue!!

[vanilla_latte]

Originally Posted by ouizoid

I have!

I obviously missed it! Okay, so I made it last night. I couldn't get the erythritol to melt, so I googled and found I needed to turn it to medium heat. That helped, but boy does it crystalize quick (I have the powdered).

I used vanilla protein and PB2 Chocolate. Now to make it with the cocoa and chocolate protein once I get some more.

[Tilly]

Wow, just made this and was licking the spoon. Had to make myself put it into the frig to harden. The only protein powder I have (beside graham cracker) is Designer Whey unflavored. Using that I used Torani's chocolate and added about 1/8 - 1/4 t. powdered Stevia. Glad it makes only a small amount!!!!

[Tilly]

Just got home, stuck my finger in my bowl, and while it is not hard (have to figure that one out) it is delicious!!!!!!!!!!!!! This is definately a keeper, and once again, I am glad it only makes a small amount. Thank you ouizoid!!

Now on to other flavors, yum!

[ouizoid]

It makes a small amount but it is all protein and only about 120-150 calories! Enjoy without guilt! My fave is the peanut butter fudge!

[Tilly]

Originally Posted by ouizoid

It makes a small amount but it is all protein and only about 120-150 calories! Enjoy without guilt! My fave is the peanut butter fudge!

Just made that very flavor, can't wait for it to chill!

[tofucheez]

How much protein powder is "a scoop"

2T?
how many grams?
thanks!

[crazywoman-n-wy]

Originally Posted by tofucheez

How much protein powder is "a scoop"

2T?
how many grams?
thanks!

They come in different sizes actually. But a pretty much standard for a lot of them is about 1/3 cup.

This is actually probably one reason a lot of recipes that call for "a scoop" doesn't come out as well with different protein powders. The scoops may be a different size.
That being said, some protein pwds just don't do well in recipes, or some recipes. For instance, EAS brand doesn't seem to do well in the candies. I think that is at least one of the reasons my first batch of this didn't set up. I used EAS as part of my protein pwd.

Also, as far as the grams, again different brands have different grams of pwd in their scoop! I think around 70 cc is pretty common, but not sure what the gram is. 24-35 usually I think. Ugh!

[Tilly]

Originally Posted by crazywoman-n-wy

They come in different sizes actually. But a pretty much standard for a lot of them is about 1/3 cup.

This is actually probably one reason a lot of recipes that call for "a scoop" doesn't come out as well with different protein powders. The scoops may be a different size.
That being said, some protein pwds just don't do well in recipes, or some recipes. For instance, EAS brand doesn't seem to do well in the candies. I think that is at least one of the reasons my first batch of this didn't set up. I used EAS as part of my protein pwd.

Also, as far as the grams, again different brands have different grams of pwd in their scoop! I think around 70 cc is pretty common, but not sure what the gram is. 24-35 usually I think. Ugh!

I'm sure that is why mine does not get hard. I use Designer Whey, don't know how much to use when this calls for a scoop, so I just use my scoop, which is 4 tablespoons. And this particular brand may not work in this recipe. No matter, it still tastes very good!

[jdcri]

I don't know where I went wrong but I think I added too much liquid splenda... I added 10 drops (mine is 3 drops are 2 tsps) but I think some of the crystalized residue fell in too. I followed the directions for the pb and vanilla version, adding 1/2 tsp of maple extract. It was SO sweet I could not stand it. And too much splenda or E give me a burn sensation. I added more peanut flour (may 6 tbs more I don't know) and threw in the whole block of cream cheese (it was THAT sweet - must have been the residue that fell in the pan!) and 2 tbs unsalted butter. put it over low and mixed it like crazy. then stuck it in the freezer - forgot about it till this morning. I took it out and cut a piece - it was creamy - not frozen hard - must be the E - and tasty! i put it in the fridge for when I get home from work - wishing I brought it with me!! It filled one of those kids sandwich containers

[crazywoman-n-wy]

Originally Posted by Tilly

I'm sure that is why mine does not get hard. I use Designer Whey, don't know how much to use when this calls for a scoop, so I just use my scoop, which is 4 tablespoons. And this particular brand may not work in this recipe. No matter, it still tastes very good!

Tilly try adding about 1 TBsp more of the Designer Whey protein, and start off by only adding 1 TBsp of the DaVinci syrup, and check consistency. (the problem with that tho for me is I'm not sure what the consistency should be when you pour it up.)
I made some chocolate/peanut butter fudge today. Started out to make the peanut butter. I used Vanilla Praline Designer Whey, but a larger scoop than came with it. (it held about 1/3 cup, or abt 1/4 c + 1TBsp) And I used 2 TBsp peanut pwd (not PB2 -- I bought this in a large can before Netrition started carrying the PB2) + abt 3 drops peanut butter flavored Loran oil flavoring. For the extra sweetener (besides the 1/3 c E) I used 1/8 pure Stevia extract. Added 1 TBsp vanilla DaVinci (would have used peanut butter flavor if I had had it). I stirred & tasted, and it was too sweet. So I added 1 TBsp reg Hershey's cocoa & 1 TBsp Special Dark. I decided it might need a little more liquid, but I didn't want to add more DaVinci because it was still pretty sweet for me. So I added abt 1 tsp water (might find I either didn't need it or needed more ).
I have problems with my taste buds in that I don't hardly taste a lot of things. I can now barely taste the peanut butter. But I think that is ME, and I've always had trouble tasting this in things. Again, I think it probably has plenty of flavor, but I just can't taste it very much. (Even the added pb flavoring didn't seem to help much.
I'll try to remember to check back after the candy has had time to set up, and let you know if I should have added more or less liquid. (or maybe more pp, and more liquid)

[MargD]

Originally Posted by jdcri

I don't know where I went wrong but I think I added too much liquid splenda... I added 10 drops (mine is 3 drops are 2 tsps) but I think some of the crystalized residue fell in too. I followed the directions for the pb and vanilla version, adding 1/2 tsp of maple extract. It was SO sweet I could not stand it. And too much splenda or E give me a burn sensation. I added more peanut flour (may 6 tbs more I don't know) and threw in the whole block of cream cheese (it was THAT sweet - must have been the residue that fell in the pan!) and 2 tbs unsalted butter. put it over low and mixed it like crazy. then stuck it in the freezer - forgot about it till this morning. I took it out and cut a piece - it was creamy - not frozen hard - must be the E - and tasty! i put it in the fridge for when I get home from work - wishing I brought it with me!! It filled one of those kids sandwich containers

I also found it overly sweet. In addition, I made the peanut butter version and couldn't taste it or the cream cheese, I could only taste the vanilla DaVinci. If I make this again, I'm going to cut way down on the DaVinci and the EZ-Sweet.

[fran54]

Can anyone help with substituting the cream cheese (don't do dairy) and the DaVincis? I don't want the tofu because I do not eat soy. Does stevia work in this recipe? Thanks

[Tilly]

Originally Posted by crazywoman-n-wy

Tilly try adding about 1 TBsp more of the Designer Whey protein, and start off by only adding 1 TBsp of the DaVinci syrup, and check consistency. (the problem with that tho for me is I'm not sure what the consistency should be when you pour it up.)
I made some chocolate/peanut butter fudge today. Started out to make the peanut butter. I used Vanilla Praline Designer Whey, but a larger scoop than came with it. (it held about 1/3 cup, or abt 1/4 c + 1TBsp) And I used 2 TBsp peanut pwd (not PB2 -- I bought this in a large can before Netrition started carrying the PB2) + abt 3 drops peanut butter flavored Loran oil flavoring. For the extra sweetener (besides the 1/3 c E) I used 1/8 pure Stevia extract. Added 1 TBsp vanilla DaVinci (would have used peanut butter flavor if I had had it). I stirred & tasted, and it was too sweet. So I added 1 TBsp reg Hershey's cocoa & 1 TBsp Special Dark. I decided it might need a little more liquid, but I didn't want to add more DaVinci because it was still pretty sweet for me. So I added abt 1 tsp water (might find I either didn't need it or needed more ).
I have problems with my taste buds in that I don't hardly taste a lot of things. I can now barely taste the peanut butter. But I think that is ME, and I've always had trouble tasting this in things. Again, I think it probably has plenty of flavor, but I just can't taste it very much. (Even the added pb flavoring didn't seem to help much.
I'll try to remember to check back after the candy has had time to set up, and let you know if I should have added more or less liquid. (or maybe more pp, and more liquid)

This is interesting, and thank you. Quite awhile ago I measured my scoop in the Designer Whey, it is exactly 1/4 cup. I wrote it down and taped it to the top of the container so I would not forget. I will try that next time and, like you suggested, reduce the syrup. Interesting the pb oil. I used the powdered peanut butter. I tasted it but not real strong.

[Buffy45]

subbing

[crazywoman-n-wy]

Originally Posted by Tilly

This is interesting, and thank you. Quite awhile ago I measured my scoop in the Designer Whey, it is exactly 1/4 cup. I wrote it down and taped it to the top of the container so I would not forget. I will try that next time and, like you suggested, reduce the syrup. Interesting the pb oil. I used the powdered peanut butter. I tasted it but not real strong.

Tilly, the flavoring I used was Loran (sp) flavoring. I don't think I actually used enough to help much. I really couldn't taste the peanut butter much best I can remember. That oil is expensive (at least I think so), I get too skimpy with it I think, which in itself is a waste of money. If you can't taste it, then its wasted.

I haven't made this again lately. It was good, I just haven't made it.

[Tilly]

Originally Posted by crazywoman-n-wy

Tilly, the flavoring I used was Loran (sp) flavoring. I don't think I actually used enough to help much. I really couldn't taste the peanut butter much best I can remember. That oil is expensive (at least I think so), I get too skimpy with it I think, which in itself is a waste of money. If you can't taste it, then its wasted.

I haven't made this again lately. It was good, I just haven't made it.

I have not made it lately either, crazywoman. I had gained way too much weight. BUT then made the Almond Joy pie in the new cookbook, so of course that has taken me some time to consume (and savoring every bite!!!!!). And now because of the cookbook on to new things. Gosh, do the wonderful ideas ever end??? Sure hope not!!!!

[LowCarbMe]

Thanks so much for this recipe!

It is FABUOUS! I am following the Dukan program and find that this fudge fits into the program pretty well!

Well, I love reading past recipe postings cuz I really learn so much. Anyway, I was reading one from KevinPA, on his Erythritol Fudge thread, and he suggested using cream of tartar in chocolate to make it smoother and creamy. Light-bulb moment!

Quote:
Originally Posted by Kevinpa
I read somewhere (and at the moment I can't remember where) that adding cream of tartar in small amounts to melted chocolate gives the textural effect of about 50 times its measure of corn syrup (in this case 1/8 t. would = 2 T. corn syrup). In effect it makes the fudge much smoother and creamier and less grainy. It is not something you can use to replace large amounts of corn syrup though. If I can find where I read it I will post it.

So I added 1/8 tsp of cream of tartar to this fudge and the results were amazing. I hope you try this and enjoy this addition as much as I do!

[ouizoid]

wow Linda! What a cool idea! I will def try that! I wonder if it will do the same thing with my peanut butter version?

[ouizoid]

by the way--this chocolate fudge makes great frosting for my "Fabulous Flour Cake"

[LowCarbMe]

Ouiz,

Great idea about the frosting. I make Dukan chocolate cake made with oat bran that could really use some help with moisture!

I will have to give it a go!


Thanks so much for your LCLF recipes! These LCLF programs are some hard to stay on cuz you feel like your missin something! Your innovative recipes really feel a need and they are truly appreciated! Please, keep them comin!

[Salamander]

Would Truvia work instead of pure E? Thanks!