Guest guest Posted June 6, 2012 Report Share Posted June 6, 2012 WALNUT FUDGE Yield: 48 2-inch-square pieces, 1 piece per serving. Print Version: http://diabeticgourmet.com/recipes/html/607.shtml Source: The Best Diabetes Cookbook Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml Ingredients - 3 cups carob - 1/4 teaspoon artificial sweetener - 1 (14 -ounce) can sweet condensed milk (not evaporated milk) - 1 cup chopped walnuts - 1-1/2 teaspoon vanilla extract - 48 walnut halves Directions In a heavy 2-quart saucepan, combine the carob, artificial sweetener and condensed milk. Cook over low heat until carob is completely melted. Remove from heat. Add chopped walnuts and vanilla extract. Stir until completely mixed. Pour into a 9 " x 9 " square pan. Chill in refrigerator until almost firm. Score the top of the fudge into squares 2 " x 1/2 " deep. Place a walnut half on the top of each square. Chill until firm. Finish cutting into squares. Nutritional Information Per Serving: Calories: 137 ; Protein: 4 g; Sodium: 11 mg; Fiber: 0.3 g; Carbohydrates: 13 g; Cholesterol: 4 mg; Fat: 8 g Exchanges: 1 Bread/Starch, 1-1/2 Fat 'Lower the noise in your life and you will hear God more clearly.' ~Sugar Quote Link to comment Share on other sites More sharing options...
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