Peanut butter fudge

Based on this recipe. I might reduce the cream next time since the fudge is a bit softer than I’d prefer, but the flavour is nice. The second time I made it, made it in the microwave and it worked equally well.

After I ran out of xylitol, I tried making it with 2 Tbsp. of generic splenda and 3 packets of sodium cyclamate sweetener instead of the xylitol and stevia. It turned out pretty well, but not quite sweet enough. I’m out of vanilla stevia drops, but I’ll add 1/8 tsp. of stevia powder next time and update the recipe if it works well.

  • 4 oz unsweetened baking chocolate
  • 1 cup of all-natural peanut butter
  • 1/2 cup xylitol
  • 20 drops stevia
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • pinch salt

Directions:

  • Melt the chocolate over a double-boiler over medium heat.
  • After the chocolate has melted, mix in the xylitol and cream and stir until dissolved. It takes 5-7 minutes.
  • When the chocolate has dissolved in the cream, take it off the heat and stir in the stevia, peanut butter, salt, and vanilla and mix until smooth.
  • Put the fudge into a square container smooth it out with a spatula. Chill until cool.
  • After it’s cool you can cut the fudge into pieces. To get the cuts smooth, dip the knife into water between slices.
  • Store in the refrigerator, covered.
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