Best Sugar Free Fudge Recipes

SUGAR-FREE FUDGE

Steps:

• Line an 8-inch baking pan with aluminum foil. Clip a candy thermometer to the side of a saucepan.
• Combine sweetener, evaporated milk, and cocoa powder in the saucepan. Bring to a boil. Reduce heat to medium; cook and stir until the thermometer registers 234 degrees F (112 degrees C) or until a small amount of syrup dropped in cold water forms a soft ball, 5 to 10 minutes. Stir in peanut butter and butter until melted, about 1 minute.
• Pour mixture into the prepared pan. Chill until set, 1 to 2 hours. Cut into squares.

SUGAR-FREE CHOCOLATE FUDGE

Steps:

• In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.

THE BEST SUGAR-FREE FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil.
• Place chocolate in a food processor; pulse until finely chopped.
• Pour evaporated milk into a microwave-safe bowl. Stir in sweetener, 1/2 cup at a time, until dissolved. Add vanilla extract. Stir in chopped chocolate.
• Heat mixture in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth, about 2 minutes total. Stir in walnuts.
• Spread chocolate mixture in the prepared pan. Refrigerate until firm, about 2 hours. Cut into 1 1/2-inch squares.

SUGAR-FREE FUDGE

Steps:

• Lightly grease 8" square pan with non-stick spray.
• Melt margarine over low heat.
• Add chocolate and stir just until melted.
• Remove from heat and stir in sweetener and vanilla.
• Combine chocolate mixture with cream cheese and beat until smooth.
• Stir in nuts.
• Spread mixture in prepared pan.
• Refrigerate until firm.
• Cut into 1" squares.
• Store in refrigerator.

SUGAR FREE FUDGE WITH STEVIA

Steps:

• Put aluminum or plastic foil around an 8x8 pan with high rim. Butter foil and set pan aside. Combine water and stevia in a large saucepan. Put over medium heat and stir until stevia dissolves. Add in evaporated milk and clip candy thermometer to side of pan. Keep stirring until mixture boils and temperature reaches 235°F (113°C). Take the pan off the heat and stop stirring. Let mixture cool to 110°F (43°C), then stir in the grated chocolate until it melts. Beat the mixture with a wooden spoon or spatula until it thickens. When you start to hear popping noises (oxygen) while stirring, add in the nuts and stir until spread out evenly. Pour mixture into prepared pan and refrigerate for several hours until fudge has hardened. Cut into 1 inch squares and serve at room temperature.

SUGAR FREE PEANUT BUTTER FUDGE

Steps:

• Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 minute
• Remove and stir in the cream cheese until completely dissolved.
• Stir in the Splenda and then stir in the Protein Powder.
• Grease a 8 x 11 glass casserole.
• Pour in the dish. Put in the refrigerator until cool.
• To speed up this process place in the freezer until cool.

FABULOUS SUGAR FREE FUDGE

Steps:

• 1. Combine the water and dry milk in a medium saucepan. Stir til smooth. Add the Splenda and butter and heat on stove on medium heat stirring constantly. Stir til butter is melted and mixture is warm but not boiling. Remove from heat.
• 2. Stir chocolate chips and vanilla until chips are melted and mixture is smooth and glossy. (1 1/2 Cups of semi-sweet chocolate chips can be substituted if you can't find the Hershey's sugar free ones.)
• 3. Fold in nuts. Pour onto wax paper and refrigerate until firm. (1-2 hours)

PEANUT BUTTER CHOCOLATE FUDGE PIE - SUGAR FREE

Steps:

• Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
• Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
• Top with sugar free Cool Whip.

SUGAR FREE EASY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.
• Mix in the rest of the ingredients, adjusting sweetener to taste.
• Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.

SUGAR FREE HOLIDAY FUDGE

Steps:

• Melt butter in small saucepan, or microwave.
• Stir in chocolate until melted.
• Add Equal and vanilla, mixing well.
• Combine cream cheese and chocolate mixture until it is completely mixed; may use the mixer if you want.
• Stir in chopped pecans.
• Spread in an 8-inch square pan that has been greased well with butter.
• Refrigerate until firm and cut into 1-inch squares. Store in refrigerator.

SUGAR-FREE CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• 1. Melt the chocolate.(Tip: pour boiling water over it,let it sit for 5-6 minutes. Then pour the water off to avoid burning the chocolate).
• 2. Pack or spread into a 8"x10" pan.(rectangle) Cool to room temperature or you can put it in the refrigerator. Cut into 15 pieces and serve.

SUGAR-FREE EASY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients. A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose (Sweetzfree or EZ-Sweetz), and powdered erythritol (not granulated). I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate. 1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate. 2) Mix in the rest of the ingredients, adjusting sweetener to taste. 3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve. Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.

SUGAR-FREE CHOCOLATE FUDGE

Steps:

• Beat the cream cheese with melted chocolate, sweetener, and vanilla until smooth.
• Stir in nuts.
• Pour into 8" square foil-lined baking pan.
• Cover and refrigerate overnight.
• Serve chilled.

SUGAR FREE PEANUT BUTTER - SCOTCH FUDGE

Steps:

• Grease a 9x13" pan with cooking spray, set aside.
• Beat together pudding mix and milk in a bowl. Beat in peanut butter until smooth. Set aside.
• In a large bowl, beat cheese and Splenda until creamy.
• Add pudding mixture and beat smooth.
• Pour into prepared pan and chill 2-3 hours.

ALMOST SUGAR FREE VANILLA FUDGE

Steps:

• Melt white chocolate chips in a microwave. Stir in frosting then, add nuts if you desire.
• Line a pan or dish with wax paper, pour in mixture, and spread evenly. Sprinkle top with more nuts or candy sprinkles (optional.) Cut into squares and enjoy!

LOW-FAT SUGAR-FREE PEANUT BUTTER FUDGE

Steps:

• Melt butter in sauce pan.
• Add peanut butter and stir until smooth
• Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
• Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
• Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
• Cut into 1-inch pieces and store in an airtight container for up to a week.
• cooking time does not reflect refrigeration time.

SUGAR FREE FUDGE

Steps:

• Mix the splenda and evaporated milk and then boil until the milk is very thick. Remove from stove and stir in the chips, vanilla and butter.
• Pour into a foil-lined pan and let cool before cutting into squares.

HEALTHY MATCHA GREEN TEA FUDGE PROTEIN BARS (LOW SUGAR, LOW FAT, GLUTEN FREE, VEGAN)

Steps:

• Line an 8 inch brownie pan with parchment paper both ways, set aside.
• In a stand mixer bowl with beater attachment, add the almond butter, milk, stevia and lemon flavor. Mix on low speed.
• In a small bowl, whisk together the protein powder, oat flour and matcha powder. Slowly add this to the mixing stand mixer.
• Mix until the mixture is even, scraping down the sides of the bowl if necessary. It should have a texture like cookie dough.
• Scoop the mixture into the prepared pan and flatten the surface with a rubber spatula or pastry roller.
• Tightly cover the pan with plastic wrap and refrigerate overnight.
• The next day, slice the protein bars and drizzle them liberally with chocolate. Serve!
• To store, place the protein bars on a plate and wrap tightly.

SUGAR FREE FUDGESICLES FUDGE POPS RECIPE

Steps:

• Heat coconut cream, almond milk, and cocao powder in medium sauce pan over medium low heat until hot.
• Whisk in the baking chocolate until completely melted.
• Remove from heat and add in the sweetener drops and vanilla extract. Add powdered sweetener if needed to taste.
• Pour into popsicle molds and place in freezer for 30 minutes. Add popsicle sticks and continue to freeze until set. Remove from molds and allow to thaw slightly before serving as they will freeze very hard.