Peanut Butter Fudge for Christmas

PEANUT BUTTER FUDGE

Very rich fudgey confection for Christmas or anytime. I used Peter Pan peanut butter (sweetened with Splenda). Merry Christmas!!

½ cup SPLENDA® Granular

½ cup peanut butter

1/3 cup granulated Erythritol

¼ cup whole or skim milk powder

2 tbsp unsalted butter

3 tbsp evaporated milk or cream

1 tbsp water

4 tbsp vanilla whey protein

In medium, nonstick saucepan, stir together SPLENDA® Granular, peanut butter, erythritol, whole milk powder, butter, evaporated milk or cream and water. Keep stirring until the butter has melted, then stir less than a minute longer, or until the peanut butter smells a little toasty, and the fudge pulls away slightly from the sides, when stirring with a long wooden or plastic mixing spoon.

In food processor with sharp blade, process fudge with vanilla whey protein until smooth. Quickly transfer to a small, square container. The fudge begins to harden almost immediately. (I used a plastic Tupperware-type dish that was about 5 inches by 5 inches.) Place in the freezer until set and then transfer to the refrigerator. Keep refrigerated.

Yield: 25 pieces, 1 piece:

2.3 g carbs with evap. milk

2.1 g carbs with whipping cream