Source:

Diabetic Sweet Tooth Cookbook by Mary Jane Finsand

Serves/Makes:64 pieces

Ingredients

• 13 oz (364 grm). can evaporated skim milk
• 3 tbsp (45 ml). unsweetened cocoa powder
• 1/4 cup (60 ml) butter
• 1 tbsp (15 ml). granulated frucose
• dash of salt
• 1 tsp (5 ml). vanilla
• 2-1/2 cups (600 ml) unsweetened cereal crumbs
• 1/4 cup (60 ml) nuts, chopped very fine

Preparation

• Combine milk and cocoa; cook and beat over low heat until cocoa is dissolved.
• Add butter, fructose, salt and vanilla.
• Bring to a boil, reduce heat and cook 2 minutes.
• Cool 15 minutes, divide in half; roll each half into an eight inch long stick.
• Roll each stick in finely chopped nuts, wrap in waxed paper and refrigerate overnight.
• Cut into 1/4 inch thick slices.

Comments

Exchange, 1 candy: 1/4 bread. 1/4 fat Calories, 1 candy 30 Carbohydrates, 1 candy: 4 g This is another fudge that I got from the book Diabetic Sweet Tooth Cookbook by Mary Jane Finsand.