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Sugar Free Fudge

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Sugar Free Fudge

This Sugar Free Fudge uses diet margarine with unsweetened chocolate, Equal sweetener, vanilla extract and cream cheese. The addition of nuts is optional.

Sugar Free Fudge

1/4 cup diet margarine
2 ounces unsweetened chocolate
24 packets Equal sweetener
1 teaspoon vanilla extract
1 (8 oz.) package cream cheese (softened)
Optional: 1/2 cup chopped nuts

Melt margarine over low heat. Add chocolate and stir just until melted. Remove mixture from heat and gently stir in sweetener and vanilla.

Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts, if using (optional).

Spread mixture in a lightly greased 8 inch square pan. Refrigerate until firm.

Cut Sugar Free Fudge into 1 inch squares. Store in refrigerator.

Nutrition Information

Yield: 24 squares

Sugar Free Fudge II

Diabetic fudge uses liquid sweetener in place of the sugar.

1 14-1/2-ounce can evaporated milk
3 tablespoons cocoa
1/4 cup granulated butter
EZ Sweetz to equal 1/2 cup of sugar (24 drops)
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2-1/2 cups graham cracker crumbs
1/4 cup nuts

Combine milk and cocoa in saucepan. Beat well. Add butter, sweetener and salt. Bring to boil. Remove from heat.

Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes.

Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill. Yield: 32 servings.

Sugar Free Fudge III

Diabetic Fudge

1 envelope gelatin
1/4 cup water
1 square unsweetened chocolate
1/8 teaspoon cinnamon
3/4 teaspoon liquid sweetener
1/4 cup water
1/2 cup evaporated milk
1/2 teaspoon vanilla
1/4 cup chopped nuts (optional)

Soften gelatin in 1/4-cup water for five minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from fire. Add vanilla, cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces. Recipe yields eight servings.

Diabetic Easter Fudge

Unsweetened chocolate gives this Diabetic Easter Fudge the rich nutrients of chocolate. Artificial liquid sweetener sweetens. The pudding mix in this fudge makes these nice and rich.

1 square unsweetened chocolate
1/4 cup fat free evaporated milk
1/2 teaspoon vanilla
1 teaspoon artificial liquid sweetener
1 package vanilla or chocolate sugar free pudding mix
8 teaspoons finely chopped nuts

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener.

Spread on small foil pie pan or plate. Chill thoroughly. Cut into 8 pieces. Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts. Yield: 8 servings.

Extra: Diabetic Cream Cheese Fudge Balls

Three simple ingredients in these Diabetic Cream Cheese Balls. Cream cheese, chopped pecans and milkcote or whitecoat chocolate for an indulgent treat. Sweet, crunchy and safe for the diabetic diet!

1 8-oz. package cream cheese
3/4 cup finely chopped pecans
1 bar milkcote or whitecoat chocolate
1 teaspoon ground almonds

Cream the cream cheese and add pecans. Chill until the cream cheese mixture until it will form balls.

Dip balls into melted *whitecote or milkcote chocolate coating.

Nutrition Information

Yield: 25 servings
Serving Size: 1 cheese ball