Old-Fashioned Sugar-Free CoCoa Oatmeal Candy This is my adaptation of my family's favorite holiday candy. It can be spooned out in the shapes of cookies, or spread out evenly in a pan, then cut into squares. Today, I made it both ways. Notes: I use old-fashioned oats for my recipe and I add them to the pan during the last few minutes of cooking the candy mixture. If you prefer, you can use quick oats instead. If using quick oats, turn the burner off before adding them into the pan. Regardless of what type of oats I use in the recipe, I always bring the candy mixture to a boil and finish cooking it for 2 to 3 minutes more before adding the oats. Ingredients: 2 ½ cups of granulated white Splenda or granulated monk fruit ¼ cup of cocoa powder, add additional if you prefer. ½ cup of evaporated milk 2 cups of peanut butter (can be smooth or crunchy). 1 teaspoon of pure vanilla extra 2 tablespoons of honey 4 cups of old-fashioned oats Instructions: In a large saucepan, add 2...
Join Gin Lee, the Deep South Cook, as she guides you through the art of creating authentic Southern cuisine. From traditional dishes to decadent desserts like cakes, cookies, and pies, Gin Lee will teach you the secrets of candy making and holiday-themed recipes. And because pets are family too, she'll even share some special recipes for your furry friends. But the culinary journey doesn't stop there. Gin Lee will also delve into the world of gardening, offering helpful gardening tips too.