Serves: 36
Total Calories: 99
1. Combine splenda, cocoa, heavy cream, and corn syrup in a heavy gauge pot and cook over medium heat until sugar dissolves. Add 2 tablespoons butter and stir until melted.
2. Cover and boil for 3 minutes. Remove cover and continue to cook until mixture reaches 235° F (soft ball stage), brushing sides of pot to make sure no crystals form.
3. Remove from heat and add remaining butter, nuts, peanut butter, and vanilla extract, but do not stir. Let cool for 10 minutes.
4. Beat until well mixed and pour into buttered 9-inch square pan. Chill thoroughly and cut into 1/2-inch squares.
This Chocolate-Peanut Butter Fudge recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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