Best Sugar Free Fudge With Stevia Recipes

HEALTHIER FANTASY FUDGE

Steps:

• Prepare a 9x13-inch baking pan greasing or lining with parchment paper or wax paper.
• Add the sweetener, butter, and evaporated milk to a large saucepan. Heat over medium heat to a boil.
• Reduce heat to maintain the boil without overheating, and stir constantly for 4-5 minutes. Alternatively, you can heat the mixture to 234 degrees Fahrenheit, but 4-5 minutes should be sufficient if you don't have a candy thermometer.
• Remove from heat.
• Quickly add the chocolate chips, marshmallows, and vanilla extract to the saucepan and stir until smooth.
• Pour the mixture into the prepared pan.
• Let the fudge set for at least 3-4 hours at room temperature, or place in fridge for faster cooling and a firmer result.
• If you chose not to use paper or foil, when firm, simply cut the fudge into small pieces in the pan.
• If you did choose to use a baking pan liner, when firm, lift the entire block of fudge using the edges of the paper or foil, placing the block on a cutting board. Cut into serving-size pieces.
• Store the fudge in the refrigerator for longer shelf life.

EASY KETO FUDGE RECIPE WITH COCOA POWDER & SEA SALT

Steps:

• Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs out over the sides.
• Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until fluffy and combined.
• Beat in the cocoa powder, vanilla and sea salt to taste. Adjust sweetener to taste. Do not overmix.
• Transfer the mixture to the lined container. Smooth the top with a spatula or spoon.
• Refrigerate the keto fudge for about 45-60 minutes, until solid.
• Sprinkle the top of the fudge with sea salt flakes and press gently.
• Run a knife along the edge and take out using the edges of the parchment paper. Slice carefully - see post above for slicing tips.
• Keep the fudge refrigerated and bring to room temperature right before serving. You can also freeze it - see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.

EASY SUGAR-FREE FUDGE

Steps:

• Add the chocolate chips and butter to a double boiler and cook over low heat until melted.
• Stir in confectioners, cream, vanilla extract and salt until smooth. Remove from heat.
• Taste and decide if you need more sweetness. Stir in optional walnuts if using.
• Spread batter into a parchment lined loaf pan.
• Refrigerate 30 minutes.

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.

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.