Don’t you and your family just love a rich, creamy piece of fudge during the holidays? This diabetic-friendly chocolate fudge is indulgent and silky smooth, even while being low in sugar. It’s the perfect treat that melts in your mouth and matches perfectly with coffee tea or hot cocoa for a double shot of chocolate. This special fudge is sure to add a festive touch to your Christmas table.
In this post, you’ll find simple, step-by-step instructions combined with links to the tools I used, tips to make your fudge foolproof, and a diabetic-friendly icing recipe for decorating with festive flair.
Ingredients and Why They Work
For the Chocolate Fudge:
- 1 ½ cups sugar-free chocolate chips: These create a rich chocolate base without adding sugar. Choose dark or milk chocolate depending on your preference.
- ½ cup unsalted butter: Adds richness and helps create the creamy texture we love in fudge.
- ½ cup unsweetened evaporated milk: A lighter alternative to heavy cream, giving the fudge a smooth consistency.
- ⅓ cup powdered erythritol (or monk fruit sweetener): Sweetens the fudge without spiking blood sugar. Powdered sweeteners blend seamlessly for a smooth finish.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor and adds depth.
- Pinch of salt: Balances the sweetness and brings out the chocolate’s richness.
Optional Icing and Sprinkles:
- ½ cup powdered erythritol: Perfect for creating a smooth, diabetic-friendly icing.
- 1–2 teaspoons unsweetened almond milk or water: Adjust the icing’s texture for piping or spreading.
- Food coloring: Adds a festive touch to your designs.
- Sugar-free sprinkles: For a pop of holiday cheer without the sugar overload.
Instructions with Tools You’ll Love
- Prepare Your Pan:
Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides to make removing the fudge easier. This ensures clean edges and hassle-free slicing. - Melt Chocolate and Butter:
In a nonstick saucepan over low heat, combine the sugar-free chocolate chips and butter. Stir continuously with a heat-resistant spatula until the mixture is smooth and fully melted. - Add the Remaining Ingredients:
Gradually whisk in the evaporated milk, powdered erythritol, vanilla extract, and salt. Continue stirring until the mixture is silky and starts to thicken. A whisk helps create a smooth texture. - Pour and Set:
Pour the fudge mixture into the prepared pan. Use a spatula to smooth the top evenly. Let cool to room temperature, then refrigerate for at least 2 hours (or overnight) until firm. - Decorate (Optional):
- For icing: Mix powdered erythritol with almond milk and food coloring. Use a piping bag or a ziplock bag with the tip snipped to add festive designs.
- For sprinkles: Add sugar-free sprinkles while the icing is still wet.
- Cut and Serve:
Once firm, use the parchment overhang to lift the fudge out of the pan. Slice into squares with a sharp knife, or use festive cookie cutters for shapes. Wipe the knife clean between cuts for smooth edges.
Find the link to my diabetic-friendly icing recipe here for more decorating ideas!
Tips and Tricks for Perfect Fudge
- Low and Slow: Melt the chocolate and butter over low heat to avoid burning or seizing.
- Room Temperature First: Let the fudge cool at room temperature before refrigerating to prevent condensation on the surface.
- Sharp Slicing: Use a sharp knife or cookie cutters dipped in warm water for clean cuts.
Why This Recipe Works
The combination of sugar-free chocolate, evaporated milk, and erythritol creates a fudge that’s indulgent yet low in carbs. It’s the perfect treat to enjoy while staying on track during the holidays. Decorating the fudge adds a fun, festive touch, and the optional sprinkles bring extra cheer.
Tools I Recommend
- Nonstick saucepan for smooth melting without sticking.
- Heat-resistant spatula to ensure even mixing.
- Parchment paper for easy fudge removal and mess-free slicing.
- Reusable piping bags for precision decorating.
Explore these tools here to make your holiday baking easier! 🎄🍫
This diabetic-friendly chocolate fudge is perfect for holiday gifting, dessert tables, or an indulgent treat with a mug of coffee or tea. With its creamy texture and festive flair, it’s sure to be a Christmas favorite. 🎄✨
Diabetic-Friendly Low Sugar Low Carb Chocolate Fudge
Ingredients
- 1½ cups sugar-free chocolate chips dark or milk, depending on preference
- ½ cup unsalted butter
- ½ cup evaporated milk
- ⅓ cup powdered monk fruit sweetener
- 1 tsp vanilla extract
Instructions
- Line an 8×8-inch square baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan over low heat, combine the sugar-free chocolate chips and butter. Stir continuously until smooth and fully melted.
- Gradually whisk in the evaporated milk, powdered erythritol, vanilla extract, and salt. Stir until the mixture is smooth.
- Heat on medium low heat until a boil begins. Stir continuously for 5 minutes until the mixture begins to thicken.
- Pour the fudge mixture into the prepared baking dish. Smooth the top with a spatula.
- Let the fudge cool to room temperature, then refrigerate for at least 2 hours or until firm.
- Optional: Make icing and add decorative designs to fudge. Sprinkle sugar-free spinkles on top of the fudge and icing before it sets.
- Once firm, lift the fudge out of the pan using the parchment paper. Cut into small squares or festive shapes using a sharp knife or cookie cutters. Wipe the knife clean between cuts for smooth edges.
Notes
- Evaporated Milk: It provides a creamy texture without the richness of heavy cream while blending smoothly with the chocolate and sweetener.
- Texture and Taste: The fudge will remain silky and rich but slightly lighter, with no compromise on flavor.
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