Ingredients for Diabetic Easter Fudge
- Unsweetened Chocolate Square
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- Splenda Sugar Substitute
- Sugar Free Instant Chocolate Pudding Mix
- Nuts
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How to Make Diabetic Easter Fudge
- Melt 12 ounces of semi-sweet sugar-free chocolate in a double boiler over simmering water, stirring frequently until smooth.
- Add 1/2 cup of evaporated milk and mix until well combined.
- Cook for 3 minutes, stirring constantly, until slightly thickened.
- Remove from heat and stir in 1 teaspoon of vanilla extract, 1/2 cup of Splenda (or equivalent sugar substitute), and 1/4 cup of sugar-free instant vanilla pudding mix.
- Spread the mixture evenly into a small (6-inch) pie pan or on a parchment-lined plate.
- Refrigerate for at least 2 hours, or until firm.
- Once firm, cut the fudge into 8 equal pieces.
- Optionally, form the fudge pieces into egg shapes and roll them lightly in 1/4 cup of chopped nuts (e.g., pecans, walnuts).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
17g
Carbs
3g