Splenda

I don't think it would work as the sugar is necessary to provide bulk and
texture. Most candy requires some bulking agent such as erythritol.

In news:[email hidden],
MLEHMAN24 <[email hidden]> stated
| Hi I have been lurking off and on so if this has been already
| answered sorry to ask again. Has anyone tried to use Splenda for
| fudge? I make it every year but this year is a no no unless I can
| figure a low carb way. All help will be greatly appreciated. Thanks
| in advanced
| Nancy

MLEHMAN24 said:

Hi I have been lurking off and on so if this has been already answered sorry to
ask again. Has anyone tried to use Splenda for fudge? I make it every year but
this year is a no no unless I can figure a low carb way. All help will be
greatly appreciated. Thanks in advanced

It won't work. You can't make things that need the candying/thickening
properties of sugar like fudge (nor unfortunately, "glass" pies like
pecan pie) with Splenda.

It's theoretically possible that the pure sucralose might candy like
sugar, but the problem is that it's 600 times sweeter than sugar,
so you'd never be able to make a recipe with enough sucralose in it
to find out. A cup of Splenda granular is fluffy crystals to match
the volume of sugar. If you crushed it to powder, you'd get about
1/8 cup of mostly maltodextrin (similar to cornstarch), with
about one tenth of a teaspoon of actual sucralose in it.

There was a passable fudge recipe in "Dr. Atkins' New Diet Cookbook"
(one of very few edible recipes in the book, IMO). I don't have the
book any more, maybe somebody in the group has it, and can post it.
However, the carb count listed in the book was very botched (as are
a lot of carb counts in recipes in Atkins books) missing approx. 30g
carb in the SF chocolate pudding mix and about 8g carb in the creme
de cocoa liqueur.

--
jamie ([email hidden])

"There's a seeker born every minute."

http://www.fabulousfoods.com/recipes/dessert/sweets/locarbfudge.html

http://www.recipegal.com/lowcarbdesserts/ChocolateFudge.htm

http://www.fitnessandfreebies.com/lc/recipe26.html

And the one I use:

5 Tbs chocolate whey powder
2 Tbs cocoa powder
1/2 C butter, soft
1 tsp vanilla
2 Tbs Extra Light Olive Oil
1/4 cup Splenda, more or less to taste
3/4 C chopped nuts, less works too

Combine all but nuts in food processer until well mixed.
Stir in nuts by hand. Form into 12 balls and flatten a
to make a square or rectangle. Chill in freezer about 10
minutes. Around 2.5 carbs per piece for 12 pieces.

--
bjgeiger
"MLEHMAN24" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi I have been lurking off and on so if this has been already answered

sorry to

Quoted message said:

ask again. Has anyone tried to use Splenda for fudge? I make it every year

but

Quoted message said:

this year is a no no unless I can figure a low carb way. All help will be
greatly appreciated. Thanks in advanced
Nancy

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If you make the fudge for gifts,,,go ahead and make it, you don't have to
eat it.
I made home-made pizza for my son and made sure he took it all home. I make
caramel cone's as well and give it away as gifts. If you're strong enough
go ahead and do it, but if you will be tempted then it's not worth it.
Whatever feels good.
--
Started LC Sept 26/04
189/172.5/125
"MLEHMAN24" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi I have been lurking off and on so if this has been already answered
sorry to
ask again. Has anyone tried to use Splenda for fudge? I make it every year
but
this year is a no no unless I can figure a low carb way. All help will be
greatly appreciated. Thanks in advanced
Nancy