Diabetic Frankly Fudge

Course : Fudge
Serves: 1
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Ingredients:

1 cup 2% milk
3/4 cup unsweetened cocoa powder
5 tablespoons unflavored gelatin -- (5 pkg)
1 cup water
1/2 cup sugar
1 teaspoon artificial brandy extract
 

Preparation / Directions:

Preparation 10 min, standing time 4 hours. In small saucepan, combine milk and cocoa. Whisk until there are no lumps of cocoa. Cook over medium heat, stirring for about 5 min or until thickened. (This cooks out the raw cocoa taste.) In another small saucepan, sprinkle gelatin over water; let stand for 5 min to soften. Heat over low heat, stirring, until gelatin dissolves. Stir into cocoa mixture. Stir in sweetener (artificial sweetener like SugarTwin equivalent to 1/2 cup sugar) and brandy extract. Remove from heat. Pour into 8 inch square baking dish. Let stand at room temperature 4 hours or until firm. To remove from pan, cut around edges with a sharp knife. Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom. Loosen one corner, then quickly flip gel out onto clean cutting surface. With sharp knife, cut evenly in 10 one way and 10 the other way. Place in container, cover and refrigerate. Will keep up to 1 week in refrigerator. Makes 100 squares.

 

Nutritional Information:

551 Calories (kcal); 14g Total Fat; (17% calories from fat); 27g Protein; 114g Carbohydrate; 18mg Cholesterol; 330mg Sodium


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