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.
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 ½ cups of granulated white Splenda or granulated monk fruit, ¼ cup of cocoa powder, ½ cup of evaporated milk, 2 cups of peanut butter, 1 teaspoon of pure vanilla extra, 2 tablespoons of honey. Stir well.
Over high heat, bring the mixture to a boil, while stirring constantly. Allow the mixture to boil for at least 2 to 3 minutes longer while stirring constantly. Then slowly add in the old-fashioned oats and stir. Continue cooking the candy while stirring continuously. Cook until the mixture thickens. (Test a spoonful of the mixture. The candy mixture should be able to hold its shape when it's ready.)
Now, you can either dip the candy out with a spoonful, roll it into ball-shapes (after it has cooled down significantly), or spread the candy out in a glass casserole dish, then cut it into squares after it's cooled down.
The candy is best if you allow it to sit overnight. The oatmeal really seems to hold in the heat from when it's cooked. So, it takes a while to cool down and firm up. Enjoy!
Happy Holidays!