Pudding Fudge

This came from Victoria's Recipes For Gastric Bypass Patients. I have not tried this, just posting for future use.

• Ready In: 15 mins
• Serves: 4-5

Ingredients

• 4  serving size sugar butterscotch pudding (1 package, not instant) or 4  sugar-free instant chocolate pudding mix (1 package, not instant)
• 1  cup  splenda granulated sugar substitute
• 1⁄2 cup brown Sugar Twin
• 1⁄2 cup evaporated milk
• 1  tablespoon  low-fat butter or 1  tablespoon margarine
• 1⁄2 cup  chopped pecans or 1⁄2 cup  other  nuts

Directions

1. Dissolve sugar and pudding in milk. Cook, stirring constantly, over low heat until soft ball forms when dropped in cold water, or until temperature reaches 234°F Add nuts and butter, and beat until cool, or until it begins to thicken.
2. Pour into greased pan or drop by spoonfuls onto waxed paper. It will harden as it cools to room temperature.