Chocolate fudge that is easy and quick to prepare and Place.

In actuality, this is so strong you could even call this only chocolate! Place in freezer to hurry things up and then refrigerate once firm.  This process is quite quick.  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 lower the amount used or use Lindt 70% chocolate (by weight).  You can replace some of those chocolate with cocoa butter or sugar-free chocolate.  Just be certain 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!

Yield:  25 to 36 pieces

276.1 calories

16.1 g fat

1.5 g fiber

5.2 g net carbs

11/2 cups sugar-free chocolate chips (375 mL)
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* (250 mL)
Liquid sweetener to equal 1/two cup (125 mL)
  sugar (sucralose or stevia)
3 tablespoons powdered erythritol, OR (45 mL)
  4 coffee sweetener packets and
  1 tablespoon xylitol (15 mL)
1 tsp vanilla extract (5 mL)
In double boiler or in heavy-bottomed saucepan, melt chocolate chips and butter together.  Insert Condensed Milk and stir well. Allow to cool quite a bit and then stir in the extra chocolate.  Use a spatula to scrape all of 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, erythritol, OR coffee sweetener and xylitol and vanilla extract.  Blend until smooth, scraping down the sides of the blender at least once.
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 additional 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 taste.
Chocolate Fudge with Nuts:  Add chopped pecans or walnuts instead of the Additional chocolate chips.
Helpful Hints: *Nowadays it’s possible to find heavy cream powder (I heard someone found it in 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 bits and still feel satisfied.
Yield:  25 large pieces
1 piece/heavy lotion powder
102.0/146.9 calories
1.8/1.8 g protein
6.7/9.2 grams fat
0.0/1.3 g fiber
2.6/0.6 g net carbs 

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