While exploring the world of keto cooking I have found that there are some great recipes and some that were awful. After several attempts at making fudge I found that some of the recipes got the texture down but none tasted like fudge to me.
For this reason I started to explore how to make fudge from the bottom up and have created this recipe to share with everyone.
I hope you enjoy it!
Jump to RecipeStart by preparing your 8″X8″ pan. Simply line the pan with parchment and set it aside, you will need this at the end but you will want this ready when the time comes.
Using a large pot combine the heavy whipping cream, stevia, salt and the Monk Fruit sweetener. This is going to make keto friendly Sweetened condensed milk which is essential to good fudge.
Boil the cream and reduce to a simmer for 15-20 minutes. This is where the condensed part of the milk comes in. Once the mixture starts to thicken you can move on but make sure that it actually thickens up. The time will vary depending on your stove and the fat content of your whipping cream but I tend to go about 20 minutes to get it where I like it.
Add your chucks of butter to the cream and allow it to melt then bring it backup to temperature. Allowing the butter to sit out while boiling the cream will help for this part to go quicker.
Add the Chocolate in little pieces at the end as this will take the longest to melt.
Make sure to use 100% Cacao Bars. Cocoa power will not work!
Using a thermometer bring the fudge up to 237℉ slowly over medium heat while stirring constantly.
This will take a while and the butter will separate.
Be careful of hot butter wanting to boil and jump out of the pan.
Once you get the fudge up to the correct temperature remove it from the heat and let it cool.
You can place the pot in a bath of cold water to help speed this up. Do not, however, add ice to the water. Fudge is very temperature sensitive and cooling it too fast can made the sweetener form crystals and ruin the texture. Cool to 110℉
Once cool add vanilla then use a powered hand Mixer to incorporate everything back together. I like to use the whisk beaters but the standard beaters will work fine.
Pour the Mixture into your lined pan and place into the refrigerator.
Allow the fudge to cool for 2-3 Hours before cutting.
Once cool cut into what ever size pieces you want and enjoy!
Nick’s Keto Fudge
Ingredients
- 3 Cups Heavy Whipping Cream
- 1 1/2 cup Monk Fruit Sweetner
- 1 tsp Liquid Stevia
- 1/2 tsp Salt
- 12 oz 100% Cacao Chocolate In small chunks
- 1/2 cup Butter in small pieces
- 2 tsp Vanilla Extract
Instructions
- Line 8″X8″ pan with Parchment.
- Combine Whipping cream, stevia, Monk Fruit sweetener and salt in a large pot and bring to a boil.
- Reduce to a simmer and allow to thicken 15-20 minutes, stirring regularly.
- One cream mixture has thickened add the butter in small pieces Then Bring back to a low boil.
- Add the salt and chocolate. Slowly heat the mixture until it reaches 237℉.Some of the butter will separate during this time, it is normal but be careful not to heat it too fast or it will jump out of the pot and try to get you.
- Once up to temp remove from heat and allow the mixture to cool down to 110℉. You can use a water bath to cool pot faster but don’t add ice to the water.
- Once cool add vanilla and beat the mixture with an electric hand mixer until everything is well incorporated.
- Pour mixture into lined pan and let cool in refrigerator until set.
- Cut into 1in squares and enjoy!