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Erythritol Fudge
Erythritol Fudge
Kevinpa
Published by Kevinpa
06-20-2007
Erythritol Fudge

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.


Nutrition per serving
-------------------------------------
Calories: 34.44
Calories From Fat: 4.49
Total Fat: 2.05g
Saturated Fat: 1.27g
Cholesterol: 2.44mg
Sodium: 16.19mg
Potassium: 23.13mg
Total Carbohydrates: 30.16mg
Fiber: 1.57g
Sugar Alcohols 28.08g
Net Carbohydrates 0.51g
Protein: 0.63g









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  #1  
By Minnas on 06-20-2007, 05:40 PM
Yum! So in the absence of the Carb countdown milk, which is not available where I am, I assume I can use cream or half and half?
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  #2  
By Kevinpa on 06-20-2007, 05:50 PM
I normally will sub a 50/50 mix of heavy cream/water if I don't have cc milk.
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  #3  
By Minnas on 06-20-2007, 05:59 PM
Quote:
Originally Posted by Kevinpa View Post
I normally will sub a 50/50 mix of heavy cream/water if I don't have cc milk.
Perfect! I will try that.
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  #4  
By Yummy's_Girl on 06-20-2007, 06:32 PM
This looks great! I want to try this soon!

Have you made a peanut butter version, also?
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  #5  
By Kevinpa on 06-20-2007, 06:40 PM
Quote:
Originally Posted by Yummy's_Girl View Post
This looks great! I want to try this soon!

Have you made a peanut butter version, also?
I have tried it once or twice but did not prefect it to my liking yet.
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  #6  
By Bfranke on 06-20-2007, 07:30 PM
Oh, man! Fudge! I have really wanted to make some, and now will do so.
Thanks, Kevin.
Bette
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  #7  
By Charski on 06-20-2007, 08:08 PM
I made this a long while back, it does make nice fudge! There are a couple other types in this thread too:

http://www.lowcarbfriends.com/bbs/sh...ighlight=fudge
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  #8  
By Crink on 06-20-2007, 08:15 PM
Well, Kevin, you've done it again......

I can't wait to try this with some nuts!

Thanks!
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  #9  
By Tweaker Geek on 06-20-2007, 08:18 PM
Kevin, that looks great! The pieces look so thick, whenever I've made LC fudge the pieces are kinda skimpy. This really looks like the real thing - and I have all the ingredients. I may have to hold off for a peanut butter version - but, then again ....
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  #10  
By Pam on 06-20-2007, 08:21 PM
Oh, Kevin, you're such a sweetheart! Thank you sooooooo much for this recipe!!! Since I have all of the ingredients, I will make this, tomorrow.
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  #11  
By babydollsea on 06-21-2007, 03:41 AM
What size pan is that? Looks great!
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  #12  
By Kevinpa on 06-21-2007, 06:52 AM
Quote:
Originally Posted by babydollsea View Post
What size pan is that? Looks great!
Its a 4 x 8 loaf dish Marla.
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  #13  
By crazywoman-n-wy on 06-21-2007, 10:40 AM
[COLOR=red]Kevin, Can you tell me what the cream of tartar brings to this recipe? I would never have thought to put that in fudge.[/COLOR]
[COLOR=#ff0000]Thanks![/COLOR]
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  #14  
By helper on 06-21-2007, 11:32 AM
Kevin--

Need to ask what I can sub for the not/sugar in your great looking fudge recipe?
Thanks, helper
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  #15  
By Kevinpa on 06-21-2007, 11:54 AM
Quote:
Originally Posted by crazywoman-n-wy View Post
[COLOR=red]Kevin, Can you tell me what the cream of tartar brings to this recipe? I would never have thought to put that in fudge.[/COLOR]
[COLOR=#ff0000]Thanks![/COLOR]
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.
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  #16  
By Kevinpa on 06-21-2007, 12:08 PM
Quote:
Originally Posted by helper View Post
Need to ask what I can sub for the not/sugar in your great looking fudge recipe?
Thanks, helper
When I am out(which is almost never - when I get down to 3 packages left I reorder) I use not/starch, which in my opinion is pretty much the same thing. Other than that, I have all the individual ingredients that are in not/sugar and have tried to come up with a suitable replacement for months with little or no success.

Polyd might work but I think it might throw off the recipe as it stands.
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  #17  
By crazywoman-n-wy on 06-21-2007, 12:57 PM
[COLOR=red]Thanks Kevin!! Very interesting. I had never heard that. I couldn't imagine what its purpose was, tho I knew you had used if for a reason. [/COLOR]
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  #18  
By Pam on 06-21-2007, 01:03 PM
Kevin, I made this today. I used 2 packets of the Nestles unsweetened chocolate and used brown DiabetiSweet since I didn't have the white. WOW... is all I can say. To me the taste is "right on". My husband thought it was a liitle too sweet. Since I don't have an accurate thermometer, I may have over cooked it a bit. I did the cold water test. I need to buy a digital thermometer. Any suggestions? Thank you SO MUCH for sharing your fudge recipe. I will be making this many, many times.
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  #19  
By Kevinpa on 06-21-2007, 01:08 PM
Quote:
Originally Posted by Pam View Post
My husband thought it was a liitle too sweet.
My DW told me the same thing but I made it for her father and he loves sweet fudge. If you like it a bit less sweet back off the splenda quick pack by 1/4 tsp.
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  #20  
By Kevinpa on 06-21-2007, 01:14 PM
Quote:
Originally Posted by Pam View Post
Since I don't have an accurate thermometer, I may have over cooked it a bit. I did the cold water test. I need to buy a digital thermometer. Any suggestions?
I dont use a digital.....just one of these:

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  #21  
By Pam on 06-21-2007, 01:14 PM
Quote:
Originally Posted by Kevinpa View Post
My DW told me the same thing but I made it for her father and he loves sweet fudge. If you like it a bit less sweet back off the splenda quick pack by 1/4 tsp.
Thanks, Kevin. I'll try that next time.
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  #22  
By Pam on 06-21-2007, 01:18 PM
Quote:
Originally Posted by Kevinpa View Post
I dont use a digital.....just one of these:

Thanks! I'll pick up one before I make my next batch.
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  #23  
By Charski on 06-21-2007, 07:18 PM
Quote:
Originally Posted by scorpgc View Post
Charski, did you use powdered or granulated?

Thanks!
I used granulated, Gary, it's all there was available at the time, or at least all I could find.
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  #24  
By Barbara Ray on 06-21-2007, 09:53 PM
What could I have done wrong???

I followed your directions to the "letter" - I've had the fudge sitting for over an hour and it still hasn't hardened. How long does it normally take?

Thanks
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  #25  
By Kevinpa on 06-22-2007, 04:39 AM
Quote:
Originally Posted by Barbara Ray View Post
I followed your directions to the "letter" - I've had the fudge sitting for over an hour and it still hasn't hardened. How long does it normally take?

Thanks
Mine only takes 30 to 60 min before its hard enough to cut. If I were to guess I would say it didn't get to a high enough temperture. If it didn't get to the softball stage it will not harden.
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  #26  
By Barbara Ray on 06-22-2007, 07:41 AM
Quote:
Originally Posted by Kevinpa View Post
Mine only takes 30 to 60 min before its hard enough to cut. If I were to guess I would say it didn't get to a high enough temperture. If it didn't get to the softball stage it will not harden.
I used a cooking thermometer that registered a temperature of 240 - and I used the same kind as you showed in another post.

Perhaps it was in the length of time I "whipped" it or in the manner. I was uncertain whether you meant to whip with an eletric mixer - it wasn't indicated - therefore - I figured you meant by hand - however I just used a wooden spoon NOT a wire whip. Could that be the "culprit"??

Maybe I'll just stick to baking my desserts. I seem to ALWAYS have problems with making things on TOP of the stove - such as the sweetened condensed milk recipe that uses poly d.

Some of us are "limited" in what we can do successfully!

Thanks Kevin!
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  #27  
By Pam on 06-22-2007, 09:28 AM
Barbara, I used a wooden spoon. I only stirred a few times before the fudge lost it's gloss. Then, it was a little difficult to spread because it was already setting up. So, I over cooked mine. My thermometer (I finally threw out) never got to the soft ball stage, but I felt it had to be ready since it had been boiling for such a long time. So, I took a dab out and dropped it into a glass of cold water and it immediately turned into a ball. Anyway, maybe your thermometer is faulty, too.
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  #28  
By Barbara Ray on 06-22-2007, 11:54 AM
Thanks Pam - you're probably right about the thermometer being faulty - I may "invest" in a better one in the future. I got this one at WalMart - and it was really inexpensive. In the meantime I'm going just test things the "old fashioned" way. Somewhere in my files I have a printout showing the various stages of heat when making candy - I need to look for that.
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  #29  
By CreekWatcher on 06-22-2007, 01:28 PM
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.
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