You can just see the fudgy consistency - delicious!  


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)
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.

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 

[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]