This truly is amazing stuff. Use brown sugar Swerve. Melt butter completely, add Swerve & store on simmer for 6 minutes, take off heat & mix in PB & vanilla. Salt flakes on top. •8 tablespoons butter (1 stick) •1/2 cup brown sugar swerve sweetener •1 cup peanut butter (organic, natural PB from Costco) •1 teaspoon vanilla extract •Light sprinkle of Maldonado Sea Salt Flakes on top
I made this and i can't stop eating it!! FYI i added a bit of salt an used 5 measuring tablespoons of powdered erythritol. Do not use regular granular sweeteners or it will be crunchy and grainy as I did with my first batch!!
Uranus, Missouri. “The best fudge is packed in Uranus” is their slogan and guys, look it up I’m not joking. Lol. They make a sugar free fudge in Uranus but unfortunately they use maltitol. 🤣
My father loved making fudge and somehow it was always great, considering all he did was fish and drink beer. I have had fudge from so many places on the east coast, and midwest, but none of it compared to my dads. Thanks for bringing back that memory.
I can't tell you enough how much I love this fudge! I make it all the time bc I'm always running out. Even the 5 year old loves it! Thank you for an easy, sweet treat.
Looks good. I did keto about 2 yrs ago and lost alot. Then stopped about a year ago. I started bak on keto 2 weeks ago and found your channel. Ive tried a few of your recipes and teally liked them. This one looks good but id probly eat too much of it. I have a hard time resisting sweets. But i may try it any way. Just wanted to say thanks u have a great channel.
I cannot wait to try this recipe. My husband is a peanut butter fudge fanatic and if it’s in the house I want it... with this, I could have a piece here and there! Thanks guys
I make this occasionally and i love it so much!! I didnt realize it was a fudge treat. I just put the mixture in gummy bear molds and it taste like reeses pieces 😋
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Made this today and really liked it a lot. I used 1/2 cup allulose and 1/2 cup erythritol/monk fruit blend. Next time I’ll reduce the sweetener to 1/3 cup each. Thanks for the recipe!
Have you guys experimented with any of the newer sweeteners available now? I'm done with Stevia because of the after taste and grow tired of that Erythritol cooling sensation.
Have you tried Monkfruit? Some brands are pure and some use a bit of erythritol to help separate and keep it powdery. I couldn't stand Stevia and pure erythritol either
I'm ok with the after taste of stevia BUT literally can't stand the cooling effect of Erythritol. I haven't tried anything else yet but I want to try monk fruit and see how it is. Hoping it's ok. I've never heard of allulose.
Mackinac Island Fudge...Shit, you beat me to it. Our summer cottage was on Mullet Lake just south of Cheboygan, MI. We went to Mackinac regularly for fudge.
I've been KETO for 7 years, and I have to say Allulos is a life saver for me. I couldn't stand Erythritol anymore. The cooling result in the mouth is awful! Kudos to you for sticking with it!
Is it the microwave that prevent pb from burning? Just had a little odd experince.I went with melting the butter only. Critical mass judged the dough just OK
I just made this and I like it sweeter I filled cups half way and froze then added cocoa powder to the other half and poured it on top and chilled it again
@@KetoConnect Absolutely Scotland is known for this sweet~ & some are very secretive with "family recipes" as well :) First thing both my Scottish grans taught us how to make, as well as shortbread~ then toffee, when we got a little older, due to the molten hot sugar aspect! Same on my husband's side, & in that order~ although his paternal gran was known for her doughnuts ;)
I used the whole jar of Richards peanut butter, cup of powdered Swerve, tbsp Vanilla, stick of butter and 1/2 cup of chopped Walnuts. I even sprinkled in some Xanthan Gum to make sure it stayed hard. I like it hard so I keep it in the freezer in a zip lock bag after I cut it up.
Thanks for sharing this recipe! And I love Mackinac Island! I'm a "fudgie." It's what the residents of Mackinac Island affectionately call the tourists. We can't come for a visit without buying the fudge!
No way, fudge city was always where my late Mom, late Sister and I were, because WE made the best, old fashioned boiled sugar fudge. Thanks for this recipe, as sadly, I find regular sugar and I are no longer compatible. However, I'm still making fudge and giving out candy joy! 🤗💖🙏👑✝
I just made this delicious recipe, except I made lots of adjustments because I'm trying to get 55% of calories from fat, 40% from protein and 5% from carbs, and have no will power so I made a half batch. But with the changes, I got 16 servings (counting as one serving when I licked batter off the whisk, spoon, knife, and bowl ha). Mine ended up as 3 grams total carbs each (I'm not counting net), 2.5 grams protein, 7 grams fat, and 89 calories each. Not quite the macro split I was aiming for. If I'd used whey protein it would have been a higher protein count but I used what I had. 8-) In case anyone might be interested in experimenting, here's my recipe: 4 Tbsp butter (I used goat milk butter) 4 Tbsp Nutraw pistachio+ macadamia butter 4 Tbsp crunchy almond butter (365 whole foods brand) Melt in microwave for 50 seconds and then whisk together. Then add: 1/4 cup Bobs Red Mill unsweetened coconut flakes (large size) 1 tbsp Swerve (confectioners) 1/4 tsp salt 1 tsp vanilla extract Whisk together and then whisk in, tablespoon by tablespoon, to prevent clumping: 4 tbsp hemp protein unflavored (365 Organic brand) Pour by tablespoon into a silicon mold. Currently freezing into solid chunks of deliciousness! I already know they're good (because see above on licking all the dishes clean.) 🤣
WI lady here. I think of Mackinac Island. I was just about to "publish" this comment just before Matt said this. I would have posted it sooner if I didn't go to Google to spell check as the video was playing. lol
