Refined Sugar-Free Dairy Free Fudge couldn’t be any easier or more delicious! Now made completely sugar free with a few adaptions from the original!
I’m down to less than 3 weeks left until my manuscript for my cookbook is due. Very stressful and I’m panicked I will not get it done to be honest with you. I’ve been working diligently since Christmas to test out over 90 new recipes, plus make perfect 10 popular recipes on my blog for the cookbook and take all my own photographs which is nerve wrecking in itself. Writing a cookbook is so much harder than I ever imagined. It’s not just about the making of new recipes, but all the work to write everything, edit photos, retest recipes, it’s crazy around here.
I’ve also offered to include nutrition info on all my recipes which is a job I can not trust to anyone to delegate it and must type in each ingredient one at a time, no small feat! I’m frazzled, not to mention I need to write the introduction and so much more. SO at this time I am trying very hard to spend the most of my time working on the cookbook in addition to homeschooling 3 kids, volunteering at cub scouts, chauffeuring my kids to soccer, karate and softball which with all that isn’t much time to spare and devote to new recipes for my blog. I hope you will excuse this as I provide simple updated photos on this recipe today that was first posted Dec.24, 2011.
Although I’m not much of a fudge girl, my family loves it! I was inspired to make some after seeing a recipe from Skinny Crock Pot that seemed to be an easy and simple task and one that wouldn’t involve too much time on my part.
I adapted the original recipe to eliminate honey and make it with Stevia instead. Although its a bit sticky to the touch, it IS delicious and everyone who tried it couldn’t believe it was sugar-free and dairy free! Of course you could still use honey but not having tried it that way I can not comment on taste or texture.
It’s pretty quick to make as you just add ingredients to the crock and then patiently wait for 2 hours covered, then 1 hour more uncovered. A smaller crock pot, 3 or 4 quart will work better than a larger one. Total cook and chill time is about 6-7 hours. But if you plan ahead and have the ingredients ready, you could still make this for Christmas or Christmas eve with minimal work on your part.
You could certainly add some chopped nuts within the mixture before pouring into the dish and refrigerating.
OLD PIC with dark chocolate chips. Above pics are with Lily’s Sugar-Free Chocolate chips.
UPDATE: As of October 2013: I have recently found a sugar-free chocolate chip made with stevia by the brand Lily’s. Tastes great, melts wonderfully! Nutrition info reflects using these sugar-free chips.
UPDATE: May 2014: Recently I tried this recipe using fresh coconut milk from Silk and it was phenomenal. In fact I think even better than using canned coconut milk and again made with sugar-free chocolate chips as mentioned in the previous update. A big hit with my entire family!
- Serves: 30
- Serving size: 1 piece
- Calories: 78
- Fat: 5.8g
- Saturated fat: 3.7g
- Carbohydrates: 10.9g
- Sugar: .1g
- Sodium: 1mg
- Fiber: 2.7g
- Protein: 1.4g
- 2 1/2 cups sugar-free chocolate chips* (See Note)
- 1/3 cup coconut milk
- 2 teaspoons liquid stevia or 1/4 c. raw honey
- a dash of salt
- 1 tsp. pure vanilla extract
- Stir coconut milk, chocolate chips, vanilla, stevia (or honey) and salt in a small 3 or 4 quart crock pot.
- Cover and cook on low 2 hours.
- Uncover, turn off and let sit (no stirring please) for one more hour.
- Stir well for 5 -10 minutes until smooth.
- Line a one quart casserole dish with parchment paper and pour mixture in.
- Cover and refrigerate 3 or 4 hours until firm.
Weight Watchers Points+: 2*
*Check here to make this into Peppermint fudge.
The Sugar-Free Mom Cookbook has been Released!! Hitting shelves in days and Amazon is selling it at a discount right now!