How to Make Diabetic Easter Fudge

When you're diabetic, you have to watch your intake of sugar and carbohydrates and monitor your glucose levels carefully. That can make it hard to partake in the sugary treats that abound during the Easter holidays. But, having diabetes doesn't have to preclude you from eating all sweets during Easter. Luckily, there are some easy diabetic fudge recipes to curb your cravings.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 oz. baker's chocolate (traditional Easter fudge)
• 1/4 cup Evaporated milk (traditional Easter fudge)
• 1/2 tsp. Vanilla (traditional Easter fudge)
• 1 tsp. artificial liquid sweetener (traditional Easter fudge)
• 1 small package chopped nuts(traditional Easter fudge)
• 13 oz. can evaporated skimmed milk (graham cracker Easter fudge)
• 3 tbsp. cocoa (graham cracker Easter fudge)
• 1/4 cup butter (graham cracker Easter fudge)
• 1 tbsp. granulated sugar replacement (graham cracker Easter fudge)
• 1 tsp. vanilla extract (graham cracker Easter fudge)
• 2 1/2 cup graham cracker crumbs (graham cracker Easter fudge)
• 1/4 cup finely chopped nuts (graham cracker Easter fudge)
• Wax paper
• Saucepan
• Double boiler
• Disposable pie pan

Make Traditional Diabetic Easter Fudge

1. Place 1 oz. of baker's (unsweetened) chocolate in the top of a double boiler to melt .

2. Stir in 1/4 cup of evaporated milk and cook the mixture for 2 to 3 minutes.

3. Add 1/2 tsp. of vanilla and 1 tsp. of liquid artificial sweetener. You may substitute 1 tbsp. of granulated artificial sweetener for the liquid if necessary.

4. Remove the mixture from the heat and spread it into a disposable pie pan.

5. Refrigerate the pie pan until the fudge is slightly chilled.

6. Slice it into small pieces, shape them into egg shapes and roll them in sugar-free instant pudding mix.

Make Graham Cracker Easter Fudge

7. Combine 13 oz. of evaporated skim milk and 3 tbsp. of baking cocoa in a saucepan. Cook it over medium-high heat until the cocoa is fully dissolved.

8. Add 1/4 cup butter, 1 tbsp. granulated sugar replacement and 1 tsp. of vanilla to the pan and bring the mixture to a slow boil. When it begins to boil, reduce the heat and cook it for another 2 minutes.

9. Remove the pan from the stove and stir in 2 1/2 cups of graham cracker crumbs.

10. Let the mixture cool for approximately 15 minutes and then divide the fudge into small balls.

11. Roll the balls in chopped nuts and wrap them in wax paper. Place them in refrigerator to chill.

Tips & Warnings

• You can use a small metal bowl over a pot of boiling water if you do not have a double boiler.