Sugar-free Fudge Recipes
The need to avoid sugar should never have to consequently mean that you give up on something as delectably decadent as fudge. Deprivation is never a happy state and so, here we give you some fantastic recipes of sugar-free fudge. Try these out and the doors to gastronomical heaven will never remain shut for you.
American composer and songwriter, Cole Albert Porter had nine pounds of Peruvian chocolate fudge shipped to his residence every month from Arnold's Candies simply because nothing else could give him a greater kick. His favorite variety was made in his hometown - Peru.
Interesting. But first, the basics.
What is Fudge?
"Fudge" is a kind of flavored, extremely rich confection. The traditional preparation of fudge is done by boiling sugar in milk till the soft-ball stage is reached, and then beating the same mixture during its cooling process to obtain a smooth, creamy, and consistent dessert. With a history of more than 100 years behind it, fudge is a drier variant of fondant.
Controlled crystallization process of the extra saturated sugar balls solution is the secret behind the smoothness of fudge. The micro-crystals give the fudge its unique smooth but firm texture. The process initiating the premature rapid crystallization before the desired time leaves the end product with fewer, larger sugar grains.
Note: One of the most significant aspects of making any kind of fudge is getting to the appropriate temperature. It is the difference in the temperature that separates fudge from hard caramel. If the temperature is higher than required, the solubility of sugar increases. As there is more evaporation of water underway, the result is a higher sugar to water ratio. Fudge is made at the soft-ball stage which varies by altitude and ambient humidity from 235° - 240° F (113° - 116° C). You need to get your stirring timing right, if you want to have the perfect fudge. Stir only after the mixture has cooled sufficiently. Hastening the stirring process only ruins the texture.
But since this article concentrates on sugar-free fudge, the process of making it is simpler and greatly different from the traditional way. Check out the recipes below to discover five recipes that demonstrate the making of fudge sans sugar.
Some basic things you must have around are:
A fudge cutter
A loaf pan
An 8" X 8" baking tray
Square candy mold
A sugar thermometer
A fudge spoon
And now for the the recipes.
Sugar-free Chocolate Fudge
To make the most popular variety of fudge, you will need:
Coconut butter, 10 oz. (can be made at home by blending a packet of unsweetened, shredded coconut from Let's Do...Organic really fast for 10 minutes)
Dutch cocoa powder, ¼ cup
Cinnamon, ½ tsp.
Pure vanilla extract, ½ tsp.
Salt, ⅛ tsp.
NuNaturals, Vanilla Stevia drops, to taste
Begin by softening the coconut butter.
Next, in a large glass bowl, use a hand mixer to whip all the ingredients together until you have a smooth, creamy, rich, and uniform concoction.
Pour this batter into a glass baking tray and smoothen the surface with a fudge spoon.
Refrigerate for a minimum of 5 hours.
Let the fudge thaw for a good 20 minutes and then cut into cubes before serving.
You can store the cut pieces covered in the fridge for sometime.
The desired consistency
Use a fudge spoon
to evenly layer the batter
Store covered in
Low-carb Sugar-free Butterscotch Fudge
For 50 delectable pieces of heaven, gather:
Jell-O Fat-free Sugar-free Instant Butterscotch Pudding, 1 box (small)
Cream cheese, 8 oz.
Heavy cream, 1 cup
Macadamia nuts, 1 cup (chopped)
Sugar-free peanut butter, ½ cup
Splenda®, 2 tbsp.
Using a hand mixer, blend the cream cheese, heavy cream, and Splenda® until creamy.
Add the peanut butter and whip again.
Next add the pudding mix and beat until you have a consistent fudge batter.
Fold in the nuts using a fudge spoon to distribute them evenly.
Now, line a 9" x 13" baking pan with aluminum foil and then grease it with nonstick cooking spray, pour the batter into it, even the surface with a spatula, and refrigerate for 3 hours straight.
Once it has solidified, lift the fudge out of the pan by holding the edges of the foil and cut 50 fudge pieces, each a 1" square.
You can store these in airtight jars for up to seven days at room temperature.
Maple Pecan Fudge
Make 2 dozens of these delights with:
Butter, 1 stick
Peanut butter, 4 oz.
Cream cheese, 2 oz.
Vanilla whey protein powder, 1 scoop
Pecans, ¼ cup (chopped)
Splenda®, 3 tbsp.
Maple extract, 1 tbsp.
Place the butter and peanut butter together in a bowl and microwave them 60 seconds.
Add the cream cheese to the same bowl and microwave for 60 seconds again.
Use a spatula to mix the three molten ingredients well and then pour the whey powder, maple extract, and the sweetener into the bowl.
Now, blend the concoction with a hand mixer for a minute and a half until you are left with a thick batter that holds together.
Finally, fold in the pecans and use a spatula to distribute them evenly.
Line two baking trays with wax paper and pour the batter into them (about an inch deep).
Chill in the freezer until firm.
Remember, this particular fudge variety doesn't become too hard. It usually has a relatively soft and bite-able texture.
Vegan Pumpkin Fudge with Coconut Sugar
For this, you will first need to make the vegan condensed milk. You can make that with:
Liquid Stevia, 6 drops
Light coconut milk, 1 14-oz. can (you can also opt for almond milk, hazelnut milk, hemp milk, oat milk, rice milk, or soy milk)
Barley malt, 2 tbsp. (you can also opt for agave nectar, brown rice syrup, granulated date sugar, honey, or maple syrup)
Vanilla extract, ½ tsp.
Salt, a dash
☞ In a thick-bottomed copper pan, heat the milk until it starts to boil.
☞ Add the barley malt, the Stevia, and the salt to it, once it starts to boil and whisk it with a wire whisk.
☞ Lower the heat to medium-low and keep stirring with the wire whisk occasionally.
☞ As soon as you steam steam escaping, bring the heat down further to low and then let it cook uncovered for an hour to an hour and a half until the quantity is half the original quantity of the milk. The consistency will become creamy and thick.
☞ Add in the vanilla extract at this juncture, stir to commingle, take it off the stove-top, and allow the milk to cool.
☞ Once cool, your condensed milk will be ready to use.
Now, to make a dozen fudge pieces in half an hour, lay your hands on:
Canned pumpkin purée, 12 tbsp.
Coconut oil, 4 tbsp. (molten)
Condensed milk, 8 tbsp.
Coconut sugar, 2 tbsp. (ground)
Pie spice, 1 tsp.
Salt, ½ tsp. + ¼ tsp.
In a cooking pan, pour the pumpkin purée and add ¼ teaspoon salt and heat on low.
Let a steady simmer set in and thrive for half an hour until the quantity of the purée is halved.
Let it cool and then add the coconut oil to it.
Stir well and then add the condensed milk, coconut sugar, pie spice, and half a teaspoon of salt. Use a hand mixer to blend thoroughly.
Pour it into a 7" x 5" baking pan (greased with nonstick cooking spray) and refrigerate until firm.
Cut and serve.
You can also let the batter set in rectangular plastic candy molds. That will definitely save you some cutting time and it will be easier to pop them out when set.
Each piece has about 12 calories, 169 milligrams of sodium, and zero trans fat!
Sugar-free Peanut Butter Fudge
You must have:
Peanut flour, 3¾ cup
Almond milk, 2 cups
Sweetener, to taste
Just commingle the flour and milk well and microwave the concoction for 60 seconds.
Add the sweetener and stir to mix.
Pour the batter into a loaf pan and freeze until firm.
Cube into 1" pieces and refrigerate again, if necessary.
Thaw for a bit before serving.
This variety is also a gluten-free, grain-free, low-carb, low-calorie, low-fat, and vegan fudge option.
However, there one other peanut butter fudge recipe that I absolutely must tell you about because this one uses the soft ball process. So, you will need:
All Natural SomerSweet, 2 cups (or any other sweetener that caramelizes)
Pecans or walnuts, 1 cup (chopped)
Peanut butter, ½ cup
Evaporated milk, ½ cup
Light corn syrup, 2 tbsp.
Vanilla extract, 1 tsp.
Salt, ¼ tsp.
Pour milk, syrup, and salt into a saucepan and heat gradually until a boil sets in.
Now, do the soft ball test when the temperature of the concoction reaches 235° F (approximately) on the sugar thermometer.
For this, you will need to drop a very small amount of the concoction into a bowl of super chilled water. If it balls up in the water but falls flat again when picked up by fingers, it's done.
Remove from the heat once done and then add in the vanilla extract and peanut butter. Do NOT stir to mix the last two ingredients in. They will melt due to the residual heat in the pan.
Cool the concoction until tepid and then whisk until you are left with creamy, smooth mixture with diminished sheen.
Add the nuts and stir with a spatula to distribute them evenly.
Grease the walls and base of an 8" x 8" baking tray and pour the fudge batter into it.
Chill until it has solidified and then dice into 1" cubes.
Other than these, there are so many variations you can try out. So much you can experiment with. For instance, adding a pinch of ginger and nutmeg and then using molasses to sweeten your fudge will leave you with a rather satiating gingerbread-like fudge. Or omit the cinnamon in the first recipe and throw in some peppermint extract and cacao nibs instead to have a minty chocolate fudge tingling your taste buds. No end to possibilities really. So let me know if you stumble upon something surprisingly mesmerizing along the way via the comments section and we shall share it with everybody else!
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