Ingredients
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4
-
1
-
3/4
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1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Low-Carb Chocolate Peanut Butter Fudge (Xylitol), After reading about the many benefits of xylitol, I went looking for a recipe that would tell me how to add it to unsweetened chocolate and make my own sugar-free chocolate I couldn’t find one quickly and was feeling impatient, so I made this up and it turned out quite well! Note: My sweetener of choice is Sugar Twin (sodium cyclamate) ordered from Canada, which I believe tastes best and is safest Combining two sweeteners gives a better flavor When I made this with xylitol only, it had a too sweet taste Also, used crunchy peanut butter (which is why you see bits of peanuts in the photo), but of course you could use smooth
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Steps
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1
Done
|
Melt the Baking Chocolate in a Double Boiler Over Medium Heat. |
|
2
Done
|
Add Xylitol and Half & Half, and Stir to Blend Well. |
|
3
Done
|
Heat the Mixture, Stirring Occasionally, Until Dissolved, Smooth, and Very Hot (no Need to Boil). |
|
4
Done
|
Remove from Heat and Stir in Peanut Butter and Vanilla. |
|
5
Done
|
Press Mixture Into a Flat Container That Gives the Desired Height For Your Fudge. use a Fairly Small Container So That When I Slice the Fudge, Pieces Will Be Square. |
|
6
Done
|
Chill Until Firm, Then Cut Into 16 Pieces. Store in Refrigerator. |
