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
  1. Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa
  2. in dissolved. Add peanut butter, Splenda, salt and vanilla extract. Bring to a boil; reduce
  3. heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden
  4. spoon. Cool 15 minutes. Divide in half; roll each half into a tube 8 inches long. Roll tubes
  5. in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in 1/4 inch slices