Diabetic/Low- Carb Fudge Candy
CATEGORIES
INGREDIENTS
- 13 ounces Evaporated Skim Milk
- 4 tablespoons Cocoa Powder
- 1/2 cup Peanut Butter
- 1/2 cup Splenda
- 2 dashes Salt
- 1 teaspoon Vanilla Extract
- 3 cups Corn Flakes -- crushed
- 2/3 cup Nuts -- finely chopped
DIRECTIONS
- Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa
- in dissolved. Add peanut butter, Splenda, salt and vanilla extract. Bring to a boil; reduce
- heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden
- spoon. Cool 15 minutes. Divide in half; roll each half into a tube 8 inches long. Roll tubes
- in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in 1/4 inch slices