top of page

Amazing Sugarless Fantasy Fudge

Fudge, even better than you remember!


3 C S'WEEET! (420g) More info below

3/4 C Butter (1 1/2 Sticks-168g)

2/3 C Cream (160g)

2 1/2 C GFP Chocolate Chips (340)

1/4-1/2 T Salt (depending on if your butter is salted or unsalted)

1 t Vanilla Extract

OPTIONAL: 1 C chopped Walnuts or Pecans

OPTIONAL: 2 C Sugar-free Mini-Marshmallows such as (Choc Zero brand)

OPTIONAL: Coarse Sea Salt


Butter or line a 13 x 9 inch pan with parchment paper or plastic wrap.

1. In a medium-size pan, melt the butter.

2. Whisk in the cream and the sweetener until completely dissolved.

3. Add the salt and use a wooden spoon to stir and heat until simmering.

4. Simmer/boil, uncovered stirring as needed (a lot) for about 5 minutes.

5. Remove from heat and stir in the marshmallows, if using, stirring until melted.

6. Stir in the vanilla and nuts.

7. Pour into your prepared pan, sprinkle with coarse sea salt, if desired.

8. Let cool and firm up.

NOTE: Wrap in two layers of plastic wrap to freeze.

ABOUT S'WEEET! Sweetener Blend

While the FDA has recently reclassified IMO as a 'non-digestible carbohydrate' rather than a fiber, studies show that it creates a very modest rise, if any, in blood sugar levels. It is generally very well tolerated and does not cause digestive upset in most people as erythritol, xylitol and many other sweeteners do. Our IMO is derived from the starch of the cassava plant (tapioca) and is blended with pure monk fruit for more sweetness. See our website for more info.

To print this recipe look for 'printer' button in the social bar below.


Commenting has been turned off.
bottom of page