It must be said, this is a low carb recipe not a low calorie recipe. This is rich beyond rich and is definitely a 'treat' food, handle with care.
Low Carb Fudge
1/3 cup Peanut Butter
125g Butter
1/4 cup Splenda
100 mls Whipping Cream
1 tbpsn Cocoa
1/3 cup Walnut pieces
Method
- Cut the butter into centimetre sized cubes and place in a saucepan with the peanut butter
- Heat on a low to moderate heat stirring regularly until you get a caramel coloured liquid emulsion of nut butter
- Add the Splenda and mix through thoroughly, heat until the mixture begins to bubble
- Add the Cocoa, 1 tablespoon should be more than enough if good quality Dutch process Cocoa is used. In the US I have discovered Guittard single origin Cocoa and recommend it highly.
- Stir thoroughly to ensure even mix of the nut butter and cocoa, the mixture should have an even colour
- Add the cream while continuing to stir, this may cause the mixture to rise slightly so it is best to use a small saucepan or tall confectioner's pan
- Continue stirring rigorously, the mixture should thicken quickly due to the Cocoa and cream
- When the mixture has reached the consistency of gravy turn the heat off
- Take a small pan or tupperware container - I used a 10cm * 15cm container - and line with the walnut pieces
- Pour the hot fudge mixture over the nuts ensuring they are all covered
- Leave to rest until close to room temperature and then refrigerate until solid, preferably overnight
- Cut into cubes, this recipe should make around 20 pieces but err on the small side as this is very rich
- Serve with coffee but keep refrigerated until close to serving as the high fat content of this fudge will cause it to melt at warm temperatures
- Be calorie and carb smart, this is a little over 1g of carbs per piece and less net carbs since much of the carbohydrate is dietary fiber from the nuts but this is a whopping 100 calories a piece
