Easy Keto Chocolate Fudge Recipe (2024)

FAQs

What is the secret to good fudge? ›

A small piece of regular chocolate fudge can have upwards of 25g of carbs. But this keto sugar free fudge has only 6.6g of carbs and 3.5g of fiber. So it has 3.1g net carbs per serving.

Similar to dark chocolate, cocoa is definitely keto-friendly. Cocoa powder is very low in carbs and a great way to make your desserts chocolatey and indulgent. Read the labels carefully and make sure you purchase a cocoa powder that is sugar-free and unsweetened.

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

Dark chocolate does contain some sugar, but it's lower in carbohydrates than many other types of chocolate. It's also better for those watching their carbs than most candy or sweet desserts.

Baking chocolate can be keto. Unsweetened baking chocolate has around 1-2g net carbs per 14g square or approximately 12g net carbs in one 100g bar [3]. And while that may seem like a lot, these carbs become diluted in keto baked goods once you mix them with the other ingredients, like milk, butter, and eggs.

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

Do you stir fudge when it's boiling? ›

Know When and When NOT to Stir

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.