Does anyone know of good candy thats good and low in carbs and sugar free??

Pure De-Lites chocolate, totally sinfull and very little carbs. I get mine at walgreens or GNC. Good luck

I found these on a message board I go to, I don't know how they are because I haven't made them yet but I thought you might like to try. No hidden carbs.

Homemade LC Chocolate

2 oz. unsweetened chocolate bars (2 of the foil packs)
6 packs Splenda (eq to 12 teas sugar)
2 Tbsp Heavy Cream

I melt the chocolate in the microwave, add cream and Splenda to taste
and make sure it's well mixed.
I just put it in the fridge in the bowl with some saran wrap on top and
cut away a piece or two every day.
This time I added too much cream because I wanted more of a milk
chocolate, and it's softer, like fudge



...Instead of equal use splenda.

Lynnes Chocolate

1 oz unsweetened chocolate (the bar kind)
2 tbsp butter
1 tbsp cream
1 tsp vanilla extract
8 packets equal
1 oz crushed nuts (macadamias are nice)

Melt chocolate and butter, carefully. Remove from heat
Stir in cream and vanilla
Stir in equal.
Fold in nuts
Pour into tinfoil lined something or other.
Chill

Variations on a theme
double the cream and the sweetener
or,
add 2 tablespoons of peanut butter
or,
pour into mini muffin tins, then add 1/4 teaspoon PB to each candy.
or,
add 1 teaspoon peppermint extract.
or,
add ANY flavored extract (raspberry? cherry?)
or,
add twice the amount of mixed nuts w/o crushing for nut clusters
or,
substitute orange extract for the vanilla and sprinkle with finely
grated orange rind.
or,
add cherry koolaid and it adds a lovely hint of cherry chocolate

Peanut Butter Chocolate Fudge
(from Lowcarbluxury)

8 oz. cream cheese
6 pkt. Splenda
1 oz. unsweetened baker's chocolate
1/4 cup heavy cream
1 tsp. peanut butter

Melt the cream cheese and peanut butter in microwave for approx. 2
minutes (stopping and stirring at 1 minute).
Melt chocolate in a separate bowl until creamy.
Combine chocolate with cream cheese mixture and whisk in sweetener and
cream.
Pour into buttered (or PAM'ed) glass pan and chill at least 4 hours.
Cut in squares and enjoy.
(This recipe yields a more "gooey" fudge than traditional fudge, but if
you want more uniform squares, place pan in freezer for 30 minutes
before cutting).

Cut into 16 pieces - 2.5 carbs per piece

Mint Chocolate Creams

8 oz of cream cheese
1 cup of heavy cream
1/2 pkg. sugar free white chocolate pudding
3 packets of Splenda
3 tsp peppermint extract

The recipe says to mix it in that order.
Then let it sit for about 10 minutes to thicken and drop onto a cookie
sheet, that has wax paper on
it, by the teaspoon (hefty).
Put in freezer and freeze to enjoy later!
ONE carb each.

Chocolate Glazed Pecans
From Cat (ASDL-C)

1 1/2 Tbsp butter
1/16th (or less, I just crumble a tiny piece off of the square) square
of unsweetened baker's chocolate
2 teas Splenda
1/3 Cup pecans

Microwave the butter and chocolate in a microwave proof bowl (I use a
small glass).
Remove after 30 seconds and stir in Splenda.
Put the pecans in another small bowl (again, I use another small glass)
and drizzle over the chocolate glaze.
Stir up the pecans well.
Take to the couch and eat with a fork.

I usually use my fork to break up the pecans as I eat, resulting in lots
of pecan pieces at the bottom with the glaze. Very tasty. You can use
chopped pecans as well, of course. I just have bags and bags of pecan
halves.


If you make any you can tell me if they are good.

Candice

Oh yeah forgot to put the gummy worms/bear/beans..whatever you would want to make. I made the worms & only ate 3 my husband at the rest

http://forum.lowcarber.org/showthre...ght=gummy+worms

Candice

CarboLite bars are usually available at the health food store. Yum! Avoid the Atkins bars.

I make my own chocolate candy bars, which are so much better than any of the SF chocolate I've tasted.

1/2 ounce of the best unsweetened chocolate you can find; I just bought an 11 pound piece of Callebaut
1 ounce cocoa butter
1/2 ounce paraffin, shaved
the equivalent of 1/2 cup artificial sweetener or to taste

Melt the chocolate, cocoa butter, and paraffin in a double boiler, add sweetener, and pour into a mold of some kind. (You can make them out of freezer paper and cream cheese containers, but I got tired of that, so I bought candy bar molds). Makes two one-ounce bars or one two-ounce bar.

The unsweetened chocolate has 2 carbs, the cocoa butter none, the paraffin none, and how many the sweetener has depends on which one you use. I use non-Splenda sucralose, which has none, so my candy bars have 1 gram each.

The paraffin keeps the candy from melting at room temperature, unless of course the room temperature is 90!

So far I have flavored the chocolate with mint and with orange, and have added toasted almonds to the mold before pouring in the chocolate.

I also bought molds for peanut butter cups, truffles, and bon bons, and intend to experiment with filled chocolates. This is so much fun and my DH thinks he has died and gone to LC heaven!

Karla