DIABETIC FRIENDLY EASTER FUDGE
Found this one in a book.
Provided by Brandy Bender
Categories Puddings
Time 10m
Number Of Ingredients 6
Steps:
- 1. Melt chocolate in top of double boiler over boiling water.
- 2. Add evaporated milk and pudding mix. Cook for 2 - 3 minutes, then add vanilla and sweetener.
- 3. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces.
- 4. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts.
CHOCOLATE DIABETIC FUDGE
I found this recipe for a good fudge without many calories and less sugar to make it for my husband, who is diabetic, and it is very good. Enjoy it.
Provided by pink cook
Categories Candy
Time 25m
Yield 32 balls
Number Of Ingredients 8
Steps:
- Combine milk and cocoa in saucepan. Beat well. Add margarine, sugar and salt. Bring to boil.
- Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes.
- Divide mixture into 32 balls and roll in remaining cracker crumbs and chill.
- Nutritional Information: 47 Calories (kcal); 2g Total Fat; (36% calories from fat); 1g Protein; 6g Carbohydrate; 2mg Cholesterol; 65mg Sodium.
Nutrition Facts : Calories 44.5, Fat 1.4, SaturatedFat 0.2, Sodium 62.7, Carbohydrate 7.4, Fiber 0.4, Sugar 3.8, Protein 0.7
EASTER FUDGE
Indulge in a classic homemade fudge, given a twist for Easter. Creamy and packed full of mini chocolate eggs, it's a perfect sweet treat during the spring
Provided by Adam Bush
Categories Treat
Time 40m
Yield Makes 20 squares
Number Of Ingredients 5
Steps:
- Line a 20cm square brownie tin with baking parchment. Tip all the ingredients, except the mini chocolate eggs, into a saucepan set over a low heat. Stir gently until all of the sugar has melted. Turn up the heat and simmer for 10-15 mins, scraping the bottom of the pan regularly until the mixture reaches 115C on a sugar thermometer. If you don't have a sugar thermometer, drop a teaspoon of mixture into a small bowl of cold water - if it's ready, it will form a soft ball that can be easily flattened.
- Remove the fudge mixture from the heat and leave to cool for 5 mins. Use a wooden spoon to beat the mixture for another 5 mins.
- Roughly chop 100g of the mini chocolate eggs and tip these into the fudge mixture, then stir until evenly combined. Tip the fudge mixture into the prepared tin, smoothing the surface and pushing it into the corners using a rubber spatula. Scatter over the remaining mini chocolate eggs, then leave at room temperature until completely firm and set. Turn out onto a chopping board and cut into 20 squares before serving.
Nutrition Facts : Calories 250 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
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