Diabetic Chocolate Crunch Candy

• 1 cup (225 ml) nonfat dry milk powder
• 1/2 cup (125 ml) unsweetened cocoa powder
• 2 tbsp (30 ml). liquid fructose
• 3 tbsp (45 ml). water
• 1-1/2 cups (350 ml) chow mein noodles

1. Combine milk powder and cocoa in a blender or food processor.
2. Process until it is a fine powder.
3. Stir in fructose and water, beating until smooth and creamy.
4. Slightly crush noodles and fold into chocolate mixture.
5. Drop by tspfuls onto waxed paper.
6. Cool to room temperature.

nonfat dry milk powder, cocoa, liquid fructose, water, noodles

Taken from online-cookbook.com/goto/cook/rpage/000C70 (may not work)