Ah yes! Those sugary Christmas treats! Have you succumbed to them yet? Here is a healthier substitute you might try that I found at http://lowcarbdiets.about.com/od/candy/r/sugarfreefudge.htm written by Laura Dolson!
- 8 oz. unsweetened chocolate squares (see update note)
- 1 cup smooth peanut butter (no sugar added)
- 3/4 – 1 cup erythritol
- 1 cup worth other sugar substitute (or to taste)
- 1/2 teaspoon vanilla
- Pinch salt
A word on the sweetener. I have tried different combinations of sweeteners, including Splenda packets, Sweetzfree liquid Splenda, and powdered erythritol. I had the best results using the powdered erythritol and Sweetzfree, which is a very concentrated liquid. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an “OK” result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate.
1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won’t burn the chocolate.
2) Mix in the rest of the ingredients, adjusting sweetener to taste.
3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.
Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.