Diabetic Fudge Candy

by Kathleen Morrison

Servings: 64

INGREDIENTS

1 can (13 oz.) evaporated skim milk
3 tbsp. cocoa
1/4 cup margarine, imitation
1 tbsp. sugar substitute
Dash salt
1 tsp. vanilla extract
2-1/2 cups corn flake crumbs
1/4 cup nuts, finely chopped

INSTRUCTIONS

Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa in dissolved. Add butter, sugar replacement, salt and vanilla extract. Bring to a boil; reduce heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide in half; roll each half into a tube 8-inches long. Roll tubes in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in 1/4-inch slices.

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Tagged: caramelandfudge, desserts, fudge add tags

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