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Old 01-01-2008, 06:33 PM   #121
Tweaker Geek
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Katt, you said you used coconut oil. Was that in place of the butter and did you use 1/2 cup? I'm copying your version to try next time so I just need to know how much co to use. TIA
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Old 01-02-2008, 02:16 PM   #122
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Originally Posted by Tweaker Geek View Post
Katt, you said you used coconut oil. Was that in place of the butter and did you use 1/2 cup? I'm copying your version to try next time so I just need to know how much co to use. TIA
Yes, I just replaced the butter with CO. The first time I made it with butter, and I really prefer the flavor of the CO.
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Old 01-03-2008, 12:42 PM   #123
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Saw this recipe on Linda's website, and absolutely loved it. It was a huge hit at the family Christmas parties by even non-low carbing family members who didn't know it was low carb. Here's my video on making it:
Peanut Butter Fudge" target="_blank">YouTube - Atkins Diet Recipes: Low Carb Peanut Butter Fudge

It was so simple. Thanks for posting it!
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Old 01-03-2008, 02:58 PM   #124
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Very nice, Kent. I sure didn't see the ocean of grease on yours that I had on mine. I did exactly as you did except I used chunky peanut butter. I am going to try this recipe again but I have to eat my failure first!!
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Old 01-03-2008, 06:16 PM   #125
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[COLOR=red]The first time I made this, I used Body Fortress Vanilla Whey Protein pwd. (I used the last of the jar). It tasted to me very much like "real" peanut butter fudge. Very good.[/COLOR]
[COLOR=#ff0000]I made more last week. This time I had and used EAS vanilla pwd. This isn't nearly as good. Neither the texture nor the taste was as good with the EAS pwd. I like the EAS fine for using in smoothies (LC) & etc., but not this fudge. I will want to get more Body Fortress (or perhaps Designer Whey) pwd before I make it again. [/COLOR]

[COLOR=#ff0000]Enjoyed you video Kent. (I do believe I've found you and watched you a time or 2 before.)[/COLOR]

[COLOR=#ff0000]Oh, and tho I used the same peanut butter this time that I used before, I also had oil come to the top this time. I didn't last time! So it may be partially due to the type protein pwd used. (I had this happen with the chocolate version that I tried to make. I kept adding more pwd, and it didn't turn out well at all. I don't remember what brand pwd I used that time.)[/COLOR]
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Old 01-03-2008, 07:15 PM   #126
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Billie - I used Designer Whey French Vanilla in mine. It must have been the peanut butter/butter I used, I don't know, but it sure was greasy!
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Old 01-03-2008, 07:34 PM   #127
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Billie - I used Designer Whey French Vanilla in mine. It must have been the peanut butter/butter I used, I don't know, but it sure was greasy!
I use the Designer Whey French Vanilla PP and the Smart Balance pb SugarFreeSheila recommends in the first post and it's never grainy or greasy. Comes out perfect every time.
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Old 01-03-2008, 10:21 PM   #128
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I am not sure if this changes the recipe at all, but I do use the lower fat (Neufchatel) cream cheese rather than the regular cream cheese.
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Old 01-04-2008, 04:21 AM   #129
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Kent,

Are you using regular Splenda or Splenda Brown Sugar Blend ??? In the video it looks like a brown and yelllow package.
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Old 01-04-2008, 07:45 AM   #130
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I was very disappointed when I had to buy a new jar of Body Fortress whey protein powder a week or so ago. They've doubled the number of carbs per serving for both the vanilla and the chocolate. The ingredients don't seem to have changed so it could be an error on the labels. The numbers don't add up when put through the hidden carb calculator. The old counts seemed more accurate in that regard. The problem is that they raised the carb count but lowered the calories. That can't work. You can't end up with more carbs for less calories when the amount of protein and fat haven't changed.
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Old 01-04-2008, 07:58 AM   #131
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I was very disappointed when I had to buy a new jar of Body Fortress whey protein powder a week or so ago. They've doubled the number of carbs per serving for both the vanilla and the chocolate. The ingredients don't seem to have changed so it could be an error on the labels. The numbers don't add up when put through the hidden carb calculator. The old counts seemed more accurate in that regard. The problem is that they raised the carb count but lowered the calories. That can't work. You can't end up with more carbs for less calories when the amount of protein and fat haven't changed.

LindaSue

I noticed that too... but they had an older one on the shelf - It looks to me like they doubled the serving size... thus 2X the carbs.
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Old 01-04-2008, 04:03 PM   #132
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LindaSue

I noticed that too... but they had an older one on the shelf - It looks to me like they doubled the serving size... thus 2X the carbs.
They've always listed the counts for 1 scoop and 2 scoops. One scoop of vanilla used to only have one carb and now the label says 2 carbs. There are actually 2.5 carbs because the label says that 2 scoops have 5 carbs now.
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Old 01-05-2008, 09:01 AM   #133
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Can you use Divinci's syrups in place of liquid splenda / splenda?
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Old 01-05-2008, 09:18 AM   #134
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Lucille,
I'm pretty sure that would be too much liquid. If you want a locally available sweetener to cut the carb count, you could use a splenda quick pack.
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Old 01-07-2008, 06:06 AM   #135
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They've always listed the counts for 1 scoop and 2 scoops. One scoop of vanilla used to only have one carb and now the label says 2 carbs. There are actually 2.5 carbs because the label says that 2 scoops have 5 carbs now.
Hmmmm... I'll have to look at it more closely... my chocolate has serving size for 1 scoop and so does the vanilla (older). The new vanilla as both 1 and 2 serving sizes now - I have both the old and new at my SO's I will compare them again more closely wednesday night..

Doesn't it just urk you - you think you are doing the right thing and wham they change it. I first noticed because of the 5 gram number - I always check before I grab a container because there are so many I want to make sure I get the lo-carb ones... Always a label battle!!!
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Old 01-13-2008, 01:58 PM   #136
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I just made my first batch. Since I do not have unsalted pnb nor unsalted butter, it is a bit on the salty side for me but still delish.

Thanks for posting Sheila! And all
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Old 01-13-2008, 02:35 PM   #137
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Kent,

Are you using regular Splenda or Splenda Brown Sugar Blend ??? In the video it looks like a brown and yelllow package.
[COLOR=red]Panda, I believe he is using Altern (WalMart brand Splenda).[/COLOR]

[COLOR=#ff0000]Edit: I did just go back and watch his movie again. It is Altern, and it is definitely the white, not the brown sugar blend.[/COLOR]
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Old 01-13-2008, 02:59 PM   #138
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I think I have an allergy using Splenda. I stopped using it for months on end. Now that I tried the pnb fudge, I have a headache. Bummer.

Off topic I know. lol
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Old 01-14-2008, 11:22 AM   #139
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[COLOR=red]Panda, I believe he is using Altern (WalMart brand Splenda).[/COLOR]

[COLOR=#ff0000]Edit: I did just go back and watch his movie again. It is Altern, and it is definitely the white, not the brown sugar blend.[/COLOR]
You are right. It is Altern. I just got my first liquid Splenda (SucraDrops $20 for 4 oz - same concentration as Sweetzfree), so I am eager to try this recipe with it.
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Old 01-14-2008, 12:41 PM   #140
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You are right. It is Altern. I just got my first liquid Splenda (SucraDrops $20 for 4 oz - same concentration as Sweetzfree), so I am eager to try this recipe with it.

What are SucraDrops? I've never heard of them???
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Old 01-15-2008, 10:02 PM   #141
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I think it (SucraDrops) is small brand solely sold on ebay. If you search for liquid Splenda or the seller deb73y3, you should find it. I am pretty pleased with mine although it does seem to require a bit more sweetener than the ratio reported. I haven't tried large quantities (equivalent of 1 cup of sugar) yet, but her ratings a good.
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Old 01-16-2008, 12:16 PM   #142
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Old 01-17-2008, 01:03 PM   #143
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Hey guys,

I just made this the other day and it was wonderful! I really liked it, and I even served it to some friends who were not low carbing and they liked it too! This one is definitely going in among my favorite recipes list!

Thanks for sharing, Sheila!
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Old 01-17-2008, 07:58 PM   #144
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Made the first batch last night and I didnt have enough liquid Splenda so I used granular "e", if you do be sure to add it immediately to the warm butter and peanut butter to melt the mixture (also added 2T Not Sugar to reduce cooling, per Kevin) still very grainy-didnt come out as smooth as I would like. Taste wasnt bad though.

Tonight I made the Chocolate PNB fudge with Designer Whey and Splenda Quick Pack-much smoother-a little less volume but a higher quality result. Dangerously good.

This weekend I might try adding some small (who am I kidding) chunks to homemade low carb ice cream...how I missed my old friends Ben and Jerry!
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Old 01-18-2008, 03:41 PM   #145
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I have a 1/2 batch cooling in the fridge right now. I've been searching and trying every single fudge recipe I could find for my DH who fudge!!

From the test piece I think this one is the winner!

I used Body Fortress Whey PP, vanilla. I'll try the chocolate one next.

Thank you SFS, for the reminder of that recipe!

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Old 01-18-2008, 04:01 PM   #146
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I have a 1/2 batch cooling in the fridge right now. I've been searching and trying every single fudge recipe I could find for my DH who fudge!!

From the test piece I think this one is the winner!

I used Body Fortress Whey PP, vanilla. I'll try the chocolate one next.

Thank you SFS, for the reminder of that recipe!

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Deila, did you make yours with stevia?

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Old 01-18-2008, 05:25 PM   #147
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Deila, did you make yours with stevia?
Yes ma'am! It turned out VERY well!
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Old 01-18-2008, 07:13 PM   #148
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I love this recipe! I always make it with stevia. I use a half teaspoon of the powdered extract and it's sweetened perfectly.... yummy!!
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Old 01-19-2008, 06:35 AM   #149
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I love this recipe! I always make it with stevia. I use a half teaspoon of the powdered extract and it's sweetened perfectly.... yummy!!
www.THREADJACK.lcf

I've always used the liquid stevia... never tried the powdered. Have you tried both? If so, what's your opinion?

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Old 01-19-2008, 06:49 AM   #150
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So.... TODAY is the 1/2 batch attempt with chocolate PP.

Does anyone have any suggestions before I start? Like, adding vanilla or an extra chocolate *ooomph* with cocoa powder?

I was thinking about crushing up a couple of my SF peppermints to put in it. Any thoughts?

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