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I hesitate to tell ya’ll about this fudge, but I know there are a few of you that can’t tolerate Sucrose. I’ve come up with a recipe just for you, Sugar (oops!). Isomalt and fructose sweeten this fudge so you can hardly tell it from the real thing. I decided to a blog with diabetic recipes because I’m always looking for recipes that are low in sugar, healthy, and able to coexist with my diabetic lifestyle. I figure others out there deal with the same issues.
1 stick oleo.
2 oz of chocolate.
1 tablespoon of liquid sweetener.
½ teaspoon of vanilla essence.
8 oz of softened cream cheese.
½ cup of chopped nuts.
Melt the oleo over low heat. Add to the pan chocolate. When the chocolate has melted add liquid sweetener plus the vanilla.
Remove the mixture from heat cool. Once the mixture has cooled put it into a blender for a short spin.
Remove from blender and add the softened cream cheese and nuts.
Pour the mixture into a buttered pan and place in the refrigerator.
Taking Care of Your Fudge
Since our fudge does not have any preservatives, we do not recommend putting it in the refrigerator or it will dry out. Do not wrap it in saran wrap or put it in an airtight container or it will mold. We keep our fudge in a cabinet that is not sealed or temperature controlled.