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Friday, June 29, 2012

Creamy Freezer Fudge

This creamy-smooth, chewy fudge with a subtle peanut butter and honey flavor is very sweet (like fudge) and thus rather addictive for those with a sweet tooth. Ian and I had a friendly race to the freezer for the last few blocks, which we then shared. 

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!

3 tbsp melted butter (45 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
3 tbsp water (45 mL)
2 tbsp creamy peanut butter (30 mL)
1 tbsp honey, OR sugar-free honey* (15 mL)
1/4 cup whole milk powder (or skim) (60 mL)
1/4 cup powdered erythritol, OR Steviva Blend® (60 mL)  
1/2 tsp cornstarch (2 mL)
4 oz cocoa butter, melted (120 g)

Line an 8 x 4 x 3-inch (1.5 L) loaf pan with parchment paper (spray pan with nonstick cooking spray first).  In blender, combine melted butter, Liquid sweetener, water, peanut butter, honey, OR sugar-free honey, whole milk powder, powdered erythritol, OR Steviva Blend®, vanilla whey protein and cornstarch.  Blend until smooth.  In deep microwave-safe bowl, place cocoa butter.  Microwave 4 to 5 minutes, or until melted. 

Use oven mitts to retrieve bowl from microwave oven after a couple of minutes to allow it to cool a bit and be extremely careful.  Add contents of blender to cocoa butter and using a whisk, whisk it all in until creamy, smooth and thick.  Pour into prepared loaf pan and freeze for 1 hour.  Remove and score into 36 small squares.  Freeze again.

Helpful Hint:  *Instead of honey, you can use sugar-free maple pancake syrup.

Yield: 36 servings
1 serving
49.7 calories
0.8 g protein
4.8 g fat
1.1 g net carbs

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