Date Sugar Fudge with Pecans

by kahartke

Prep time: 0:30 Overall time: 0:30

Servings: 1 batch

INGREDIENTS

1 cup organic date sugar
6 TBL cocoa or carob powder
2/3 cup milk (low fat ok)
1/2 cup butter (I used coconut oil to add coconut flavor)
1/4 tsp. salt
1 tsp vanilla
1/2 cup chopped nuts (I used pecans)

INSTRUCTIONS

Mix all the ingredients except the last two in a saucepan and slowly bring to a full rolling boil, stirring constantly. Boil for about 1 minute, then add the vanilla. Beat the mixture until thick and add the nuts. Pour the mixture into a jelly roll pan or small square casserole dish lined with lightly oiled wax paper. Refrigerate for two or more hours before cutting.

CHEF COMMENTS

In an effort to eliminate cane sugar from my diet, I have discovered date sugar-a whole food fruit sugar. This may be considered a cheat on the South Beach diet--but at least you know it is transfat and refined sugar free. Recently, I have been experimenting with coconut oil, a healthy tropical oil according to some nutrition experts.

Tagged: caramelandfudge, datefudge, desserts add tags

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