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Diabetic Fudge Candy
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Diabetic Sweet Tooth Cookbook by Mary Jane Finsand

Serves/Makes:64 pieces

  • 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
  • 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.

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.

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