Low Carb Peanut Butter Fudge

By aerin8

http://low-carb-news.blogspot.com/2009/12/peanut-butter-fudge-for-christmas.html

Ingredients

• 1/2 cup SPLENDA® Granular
• 1/2 cup peanut butter
• 1/3 cup granulated Erythritol
• 1/4 cup whole or skim milk powder
• 2 tbsp unsalted butter
• 3 tbsp evaporated milk or cream
• 1 tbsp water
• 4 tbsp vanilla whey protein

Preparation

Step 1

In medium, nonstick saucepan, stir together SPLENDA® Granular, peanut butter, erythritol, whole milk powder, butter, evaporated milk or cream and water. Keep stirring until the butter has melted, then stir less than a minute longer, or until the peanut butter smells a little toasty, and the fudge pulls away slightly from the sides, when stirring with a long wooden or plastic mixing spoon.

In food processor with sharp blade, process fudge with vanilla whey protein until smooth. Quickly transfer to a small, square container. The fudge begins to harden almost immediately. (I used a plastic Tupperware-type dish that was about 5 inches by 5 inches.) Place in the freezer until set and then transfer to the refrigerator. Keep refrigerated.

Yield: 25 pieces, 1 piece:
2.3 g carbs with evap. milk
2.1 g carbs with whipping cream