Sugar Free Chocalate Fudge
This is an easy easy recipe, and it is delicious. The only caveat is that it is
much better if you use powdered
erythritol as part of the sweetener. I have tried it with only Splenda and
it just isn't as good. Xylitol might also work well. I describe how I do the
sweeteners below. This fudge is intense so you might want to cut it into even
smaller squares, as a little really satisfies.
- 8 oz. unsweetened chocolate squares (see update note)
- 1 cup smooth peanut butter (no sugar added)
- 3/4 - 1 cup erythritol
- 1 cup worth other sugar substitute (or to taste)
- 1/2 teaspoon vanilla
- Use this recipe with Hershey's baking chocolate because ease of getting it. When made with a higher-quality chocolate such as Ghirardelli, which comes out very
hard, then use less chocolate (like 6 or 7 oz.) or more of the
- A word on the sweetener. I have tried different
combinations of sweeteners, including Splenda packets, Sweetzfree
liquid Splenda, and powdered
erythritol. I had the best results using the powdered erythritol and
Sweetzfree, which is a very concentrated liquid. I have found that with
chocolate, using artificial sweeteners with no sugar
alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol
improves the flavor and texture when working with
- 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
- Cool to room temperature, or you can put it in the refrigerator.
- Cut into
18 pieces and serve.
Nutritional Information: Each serving has 3
carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.
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