Easy Chocolate Fudge
Dense, creamy squares of dark chocolate fudge made in one saucepan with no candy thermometer. A short simmer of cream and allulose stands in for sweetened condensed milk.
Nutrition per serving
1 piece (about 1 inch square)- Net carbs
- 1.2g
- Calories
- 73kcal
- Protein
- 1.1g
- Fat
- 6.5g
- Total carbs
- 7.8 g
- Fiber
- 1.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate walnut: Toasted walnuts stirred through for the old-fashioned holiday fudge, with plenty of crunch in every piece.
- Stir the walnuts in with the vanilla, saving a few to press into the top.
Peanut butter swirl: Ribbons of peanut butter swirled through the chocolate, like a peanut butter cup in fudge form.
- Spread the fudge in the pan, dollop the warm peanut butter over it and drag a knife through in loops to marble. Chill as usual.
Dairy-free (coconut cream): Coconut cream and coconut oil replace the cream and butter, for a dairy-free fudge that is just as glossy.
- Simmer the coconut cream, allulose and coconut oil as for the cream, and use sugar-free chocolate chips labeled dairy-free.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $10.61 for 24 servings ($0.44 each) · how we estimate
Instructions
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Line an 8 × 4-inch (20 × 10 cm) loaf pan with parchment, leaving an overhang on the long sides.
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Combine the cream, allulose and butter in a small heavy saucepan over medium-low heat. Bring to a gentle simmer, stirring, and let it bubble for 4–5 minutes, until slightly thickened and reduced by about a quarter. Do not let it boil hard or turn darker than pale gold.
-
Take the pan off the heat and add the chopped chocolate and chocolate chips. Leave for 2 minutes, then stir slowly until completely melted, thick and glossy. Stir in the vanilla.
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Scrape the fudge into the pan, smooth the top and sprinkle with the flaky salt.
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Refrigerate 2–3 hours, until firm. Lift out by the parchment and cut into 24 pieces with a knife dipped in hot water and wiped dry between cuts.
Tips for success
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Use allulose here. Erythritol does not dissolve fully in fudge and recrystallizes into a gritty, hard block in the fridge. - If the chocolate seizes into a stiff, grainy mass, stir in a tablespoon of hot cream and it will smooth out again.
- This is a dark, not-too-sweet fudge. For a milder, milk-chocolate style, add 2–3 tablespoons more powdered allulose with the chocolate.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve straight from the fridge; it softens quickly in a warm room.
Prep tip: Cut the whole slab before storing and layer the pieces with parchment so you can grab one at a time.
Refrigerate in an airtight container with parchment between layers up to 2 weeks, or freeze up to 3 months. It softens at warm room temperature.
Variations
3 variations, each with its own ingredients and macrosChocolate walnut
FlavorToasted walnuts stirred through for the old-fashioned holiday fudge, with plenty of crunch in every piece.
- + ¾ cup walnuts
1.5 g net · 96 kcal · 1.6 g protein · 8.8 g fat · ≈$0.50 per serving (+0.3 g net carbs vs the original)
Peanut butter swirl
FlavorRibbons of peanut butter swirled through the chocolate, like a peanut butter cup in fudge form.
- + 6 tbsp natural creamy peanut butter
1.9 g net · 97 kcal · 2 g protein · 8.5 g fat · ≈$0.47 per serving (+0.7 g net carbs vs the original)
Dairy-free (coconut cream)
DietCoconut cream and coconut oil replace the cream and butter, for a dairy-free fudge that is just as glossy.
- heavy cream → coconut cream
- butter → coconut oil
1.3 g net · 74 kcal · 1.1 g protein · 6.6 g fat · ≈$0.44 per serving (+0.1 g net carbs vs the original)
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