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Delicious Recipes of Sugar-free Fudge

Buzzle Staff
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 especially when there are fantastic recipes of sugar-free fudge.

Did You Know?

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.

What is Fudge?

"Fudge" is a kind of flavored, extremely rich confection. Traditionally, fudge is prepared 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: The significant aspect 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.

Sugar-free Fudge Recipes

◈ Coconut butter, 10 oz.
◈ 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.
☞ Whip all the ingredients using hand mixer until you have a smooth, creamy, and uniform concoction. Pour the batter into a glass baking tray and smoothen the surface. Refrigerate for a minimum of 5 hours.
◈ 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, and refrigerate it for 3 hours.
☞ Once it has solidified, lift the fudge out of the pan and cut 50 fudge pieces, each a 1" square.
☞ You can store these in airtight jars for up to seven days at room temperature.
◈ 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.
 Blend the concoction with a hand mixer for a minute and a half until you are left with a thick batter that holds together.
 Fold in the pecans and distribute them evenly.
Line two baking trays with wax paper and pour the batter about an inch deep.
Chill in the freezer until firm.

This fudge variety usually has a relatively soft and bite-able texture.
You can make vegan condensed milk 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

☞ 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.
☞ When you see steam escaping, bring the heat down 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, stir, take off the stove-top, and allow it to cool.
☞ Once cool, condensed milk will be ready.
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 1/2 hr until the quantity of the purée is halved.
☞ Let it cool and add the coconut oil to it.
☞ Stir well; 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 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!
You must have:
◈ Peanut flour, 3¾ cup
◈ Almond milk, 2 cups
◈ Sweetener, to taste

☞ Just mix the flour and milk well and microwave the concoction for 60 seconds.
☞ Add the sweetener and stir.
☞ Pour the batter into a loaf pan and freeze until firm.
☞ Cube into 1" pieces and refrigerate again, if necessary.
☞ Thaw before serving.
☞ This variety is gluten-free, grain-free, low-carb, low-calorie, low-fat, and a vegan fudge option.
There is another peanut butter fudge recipe that 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 until a boil sets in.
☞ Do the soft ball test when the temperature of the concoction reaches 235° F approx. on the sugar thermometer.
☞ Drop a 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 a 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.