Sugar-free candy recipes include holiday fudge, chocolate and coconut bars, candied peanuts and peanut brittle. Recipes include sugar substitutes such as Equal, stevia, Splenda and sugar-free maple syrup.
Holiday fudge combines butter, unsweetened chocolate, Equal, cream cheese, vanilla and chopped pecans. After the butter and chocolate squares are melted, the other ingredients are mixed in, with the pecans added last. Refrigerate the fudge until it has set.
To make chocolate and coconuts bars, use food-grade cocoa butter, unsweetened cocoa, stevia, vanilla extract and unsweetened shredded coconut. Thoroughly mix melted cocoa butter with the other ingredients except for the coconut. Stir that in at the end. After spreading the mixture onto a greased pan, refrigerate it. Cut the candy into bars when it is solid.
Candied peanuts uses roasted nuts, egg white, salt, cinnamon and sugar-free maple syrup. The cinnamon and syrup are optional. Whisk egg white until it is foamy, and then mix in the flavorings. Stir in the peanuts thoroughly to coat them. The mixture is then baked until it has dried.
Peanut brittle is a crunchier sweet nut candy. Heat Splenda, light corn syrup, butter and water until the mixture just starts to bubble. After it has thickened, add the peanuts and cook some more. After taking the concoction off the stove, stir in sifted baking soda. Spread the candy mix across a buttered pan. Let it cool, and then break it into small pieces.