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Mix sugar alcohol blend, cocoa and salt. Add cream and water and stir over medium heat until DiabetiSweet is dissolved.
Continue cooking and stirring, until mixture comes to a boil.
Using a candy thermometer (NO MORE STIRRING) let mixture cook until it reaches 234F. Remove from heat.
Add butter and vanilla, but do not stir until temperature drops below 125F.
At 125F, begin beating mixture with a wooden spoon, until it thickens and loses its glossy appearance.
Add nuts, if desired, and pour into an 8" square pan.
Let stand until completely cooled and set.
Cut into 1 X 2" pieces.
Per Serving (including sugar alcohol blend): 67 Calories; 4g Fat (39.8% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 16mg Sodium.
NOT including sugar alcohol blend: 42 Calories; 4g Fat (81.9% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 16mg Sodium
I would imagine the accurate count falls somewhere between the two.
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Pami 6 years ago[I posted this recipe.]