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Sugar Free Peanut Chocolate Fudge
13 ounces Evaporated Skim Milk
4 tablespoons Cocoa Powder
1/2 cup Peanut Butter
1/2 cup Splenda
2 dashes Salt
1 teaspoon Vanilla Extract
3 cups Corn Flakes, crushed
2/3 cup Nuts, finely chopped
Combine evaporated milk and cocoa in saucepan. Cook and beat over low
heat until cocoa in dissolved. Add peanut butter, Splenda, 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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