You can just see the fudgy consistency - delicious!
SUPER-FAST CONDENSED
MILK CHOCOLATE FUDGE
Chocolate fudge that is easy and quick to prepare and set. In
fact, this is so solid you could even call this simply chocolate! Place in
freezer to hurry things up and then refrigerate once firm. This process is quite quick. Check after 20 minutes. You can definitely play with this
recipe. If you are reactive to the sugar
alcohols in the sugar-free chocolate chips (Hersheys has maltitol and Lily’s
uses something else), you can reduce the amount used or use Lindt 70% chocolate
(by weight). You can replace some of the
chocolate with cocoa butter or sugar-free white chocolate. Just make sure to sweeten the chocolate
mixture to taste. The condensed milk is
a super-easy and quick blender recipe that tastes even better than the real
thing!
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
11/2 cups
sugar-free chocolate chips, OR (375 mL)
9 oz; 270 g 70% Lindt chocolate, OR
Baker's unsweetened chocolate squares
(now you need to sweeten more with the latter two)
9 oz; 270 g 70% Lindt chocolate, OR
Baker's unsweetened chocolate squares
(now you need to sweeten more with the latter two)
1
tbsp butter (15 mL)
1/3 cup
sugar-free chocolate chips, (75 mL)
chopped coarsely in food processor
Condensed
Milk:
1/3 cup boiling
water, PLUS 1 tbsp (90 mL)
2
tbsp unsalted butter (30 mL)
2
tbsp regular butter (30 mL)
1
cup whole milk powder (see alternatives below)* (250 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
3
tbsp powdered sweetener (allulose blend) (45 mL)
1
tsp vanilla extract (5 mL)
In double boiler or in heavy-bottomed saucepan, melt
chocolate chips, OR Lindt chocolate and butter together. Add
Condensed Milk and stir well. Allow to cool quite a bit and then stir in the
extra chocolate. Use a spatula to scrape
all the chocolate out of the double boiler pot or saucepan and spread in a
greased 8-inch (20 cm) square glass baking dish. Refrigerate until firm and cut into squares.
Condensed Milk: In blender, pour boiling water
and add unsalted butter, regular butter, whole milk powder, liquid sweetener, powdered sweetener and vanilla extract. Blend until smooth, scraping down the sides
of the blender at least once. If it is not silky smooth, add 1 tbsp (15 mL) water at a time and blend each time.
Variations: Milk
Chocolate Fudge: Use only 1 cup (250
mL) sugar-free chocolate chips and 2 tbsp (30 mL) butter to melt along with it. Spread the chocolate in the 8-inch (20 cm)
greased glass baking dish and sprinkle the extra chopped sugar-free chocolate
chips on top, pressing lightly into the fudge.
This is ever-so-slightly softer fudge and is sweeter and more of a milk
chocolate flavor.
Chocolate
Fudge with Nuts: Add chopped pecans or walnuts instead of the
extra chocolate chips.
Helpful Hints: *Nowadays it is possible to find heavy cream powder (I heard someone
found it at Wal-Mart) or coconut powder (on Amazon) for slightly fewer carbs. These are large pieces of chocolate
fudge. You can make them smaller and
make 36 pieces and still feel satisfied.
Yield: 25 large pieces
1
piece/heavy cream powder
102.0/146.9
calories
1.8/1.8
g protein
6.7/9.2
g fat
0.0/1.3 g fiber
2.6/0.6
g net carbs
