Creamy Freezer Fudge

CREAMY FREEZER FUDGE

This creamy-smooth, chewy fudge with a subtle peanut butter and honey flavor is very sweet (like fudge) and thus rather addictive for those with a sweet tooth. Ian and I had a friendly race to the freezer for the last few blocks, which we then shared. 

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3 tbsp melted butter (45 mL)

Liquid sweetener to equal ¹/₂ cup sugar (125 mL)

3 tbsp water (45 mL)

2 tbsp creamy peanut butter (30 mL)

  (sugar-free)

1 tbsp honey, OR sugar-free honey* (15 mL)

¹/₄cup whole milk powder (or skim) (60 mL)

¹/₄cup powdered erythritol, OR Steviva Blend^® (60 mL)  

3 tbsp vanilla whey protein powder (45 mL)

¹/₂ tsp cornstarch (2 mL)

4 oz cocoa butter, melted (120 g)

Line an 8 x 4 x 3-inch (1.5 L) loaf pan with parchment paper (spray pan with nonstick cooking spray first).  In blender, combine melted butter, Liquid sweetener, water, peanut butter, honey, OR sugar-free honey, whole milk powder, powdered erythritol, OR Steviva Blend^®, vanilla whey protein and cornstarch.  Blend until smooth.  In deep microwave-safe bowl, place cocoa butter.  Microwave 4 to 5 minutes, or until melted. 

Use oven mitts to retrieve bowl from microwave oven after a couple of minutes to allow it to cool a bit and be extremely careful.  Add contents of blender to cocoa butter and using a whisk, whisk it all in until creamy, smooth and thick.  Pour into prepared loaf pan and freeze for 1 hour.  Remove and score into 36 small squares.  Freeze again.

Helpful Hint:  *Instead of honey, you can use sugar-free maple pancake syrup.

Yield: 36 servings

1 serving

49.7 calories

0.8 g protein

4.8 g fat

1.1 g net carbs