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Walnut Fudge

Yield: 48 2-inch-square pieces, 1 piece per serving.
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  • 3 cups carob
  • 1/4 teaspoon artificial sweetener
  • 1 (14 -ounce) can sweet condensed milk (not evaporated milk)
  • 1 cup chopped walnuts
  • 1-1/2 teaspoon vanilla extract
  • 48 walnut halves


  1. In a heavy 2-quart saucepan, combine the carob, artificial sweetener and condensed milk. Cook over low heat until carob is completely melted. Remove from heat.
  2. Add chopped walnuts and vanilla extract. Stir until completely mixed.
  3. Pour into a 9" x 9" square pan. Chill in refrigerator until almost firm.
  4. Score the top of the fudge into squares 2" x 1/2" deep. Place a walnut half on the top of each square.
  5. Chill until firm. Finish cutting into squares.

Nutritional Information (Per Serving)
Calories: 137
Protein: 4 g
Sodium: 11 mg
Cholesterol: 4 mg
Fat: 8 g
Dietary Fiber: 0.3 g
Carbohydrates: 13 g
Exchanges: 1 Bread/Starch, 1-1/2 Fat

Source: The Diabetic Dessert Cookbook
Author: Coleen Howard

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