There is no reason why a diabetic cannot enjoy some of the best parts of life. Diabetes candy recipes can help you and your loved ones enjoy a healthier lifestyle together. Diabetic candy recipes generally includes artificial sweeteners, which are much healthier for you, but really don’t take much of taste out of the food. Reduced-calorie sweeteners or sugar alcohols are also sometimes used. These can raise your blood sugar levels, although not as much as other types of sweeteners. The American Diabetes Associations and the FDA both recommend the following sweeteners for diabetic nutrition:

Saccharin – Saccharin is found in Sweet ‘N Low and Sugar Twin. It is recommended that this type of sweetener not be used during pregnancy or when breastfeeding, however.

Aspartame – Aspartame is found in NutraSweet and Equal. People should not use this sweetener if they have a condition called phenylketonuria, according to

Acesulfame potassium or acesulfame-K – This type is found in Sweet One, Swiss Sweet, and Sunett. You can use this in baking and cooking, and it is the type most often found in diabetes candy recipes.

Sucralose – Sucralose is found in Splenda. It is found in processed foods quite often. It can also be used in baking and cooking.


Diabetic Candy Bar



  • 1/3 cup peanut butter
  • 1/3 cup of milk
  • 1/3 cup of oats
  • 3 packets of Sweet & Low
  • ½ tsp. vanilla
  • 1½ tsp. water



Mix together all of the ingredients listed above. Create a bar shape out of the mixture. Wrap it in wax paper and refrigerate it until firm.


Diabetic Peanut Butter and Raisins



  • 10 tsp. artificial sweetener of your choice
  • 1 cup peanut butter
  • 1/3 cup of raisins
  • ½ cup of shredded coconut (unsweetened)



Begin by spreading the coconut on a cookie sheet, and then bake it 5-10 minutes until it is toasted. You will have to stir it several times. Allow this to cool. Meanwhile, mix together the artificial sweetener, raisins, and peanut butter. Roll the mixture into 1 in. balls and roll them around in the coconut to coat. Chill until they are at a desired consistency.


Diabetic Christmas Cooler



  • 1 cool whip free (canned)
  • 5 sugar free peppermint candies
  • ¾ cup sugar free vanilla ice cream
  • ¾ cup fat free evaporated skim milk
  • 1 ice cube



Using an electric blender, blend the ice cream, skim milk and peppermint candies until smooth. Add 1-3 ice cubes, bringing the mixture to the 2-cup line. Blend until smooth once more. Serve in punch cups, and garnish with the cool whip.