Comments on: Easy Sugar Free Fudge

By: Brenda Bennett

Brenda Bennett — Thu, 30 Oct 2025 22:30:52 +0000

In reply to Tim K. Powdered Allulose should also work.

By: Tim K

Tim K — Thu, 30 Oct 2025 16:15:41 +0000

Is Liquid Allulose necessary or can I use the powdered form? Many powdered natural sweeteners tend to come out gritty in baking recipes.

Thank you!

By: Mary

Mary — Thu, 24 Jul 2025 16:48:48 +0000

These look delish. Thanks for the recipe.

By: Brenda Bennett

Brenda Bennett — Sun, 05 Jan 2025 18:14:48 +0000

In reply to Jan. You might but without testing it myself I can't say for sure.

By: Jan

Jan — Sun, 05 Jan 2025 17:58:56 +0000

This looks good! Can I substitute unsweetened cocoa powder? If so, how much?

Thank you

By: Brenda Bennett

Brenda Bennett — Sat, 28 Dec 2024 13:48:14 +0000

In reply to Lynne Elkins. Thanks so much Lynne!

By: Lynne Elkins

Lynne Elkins — Sat, 28 Dec 2024 00:19:37 +0000

This is my favorite sugar free chocolate fudge recipe ever! I keep some in the fridge or freezer at all times. When I want something sweet and delicious I grab a piece or two. The hard part is stopping haha! It’s that good! Even my son and my hubby who aren’t dieting love this fudge! Thank you Brenda! This is a keeper recipe! ❤️🙌👏

By: Brenda Bennett

Brenda Bennett — Fri, 20 Dec 2024 16:09:45 +0000

In reply to Jerri. Thanks for sharing your results!

By: Jerri

Jerri — Fri, 20 Dec 2024 16:06:29 +0000

I made this fudge for the first time – 2 batches back to back, one milk chocolate and one dark chocolate. For those saying it didn’t set up, maybe this will help. The first batch I made, milk chocolate, I misread the instructions and removed the double boiler from the heat BEFORE I added the liquid allulose, cream, vanilla, and salt. That batch did not set up. However, after realizing it wasn’t going to set up, I scraped the fudge out and back into the double boiler and cooked for another 3 or 4 minutes, stirring constantly. It set up this time. The second batch, dark chocolate, I had realized my error and made sure to leave the double boiler over the simmering water while I added the cream, liquid allulose, vanilla, and salt. I stirred it constantly for probably 4 minutes or so after these additions. This batch set up nicely and fairly quickly. So, the apparent key to the success of this recipe is the heat after adding the remaining ingredients. As Brenda mentions, there is a definite texture difference between milk and dark chocolate. I found the dark to be more difficult to cut cleanly, more “crumbly”. Both were delicious though with no sweetener aftertaste.

By: Brenda Bennett

Brenda Bennett — Mon, 16 Dec 2024 13:11:43 +0000

In reply to Janie Martin. Thanks for catching that, it's an error from the plugin, there is no cooking for this fudge.

By: Janie Martin

Janie Martin — Mon, 16 Dec 2024 02:55:39 +0000

In reply to Kyra Winkelman. Recipe says cook time is 2 hours… ??

By: Brenda Bennett

Brenda Bennett — Mon, 16 Dec 2024 00:20:56 +0000

In reply to Michelle. Thanks Michelle!

By: Michelle

Michelle — Sun, 15 Dec 2024 20:34:24 +0000

This is so good and easy to make. As a type 1 diabetic, great to have in the freezer when I want a treat.

By: Tracy

Tracy — Sun, 13 Oct 2024 22:19:16 +0000

Just made and refrigerated for 30 minutes but it didn’t set up very good. Still tastes good though

By: Susan Rice

Susan Rice — Mon, 11 Mar 2024 15:16:35 +0000

In reply to Susan Rice. the powered allulose what it called for