Fruit and Nut Fudge

Submitted by: All Day I Dream About Food

This delicious low carb fudge is perfect for Valentine's Day.



    Low Carb Sweetened Condensed Milk

    • 1 cup heavy cream (do not use all cream, it will get too thick)
    • 1 cup whole milk
    • 1/2 cup Swerve Sweetener or granulated erythritol
    • 1 tablespoon butter
    • 1/8 teaspoon xanthan gum
    • 1/4 teaspoon vanilla extract
    • 15 drops stevia extract

    Fruit and Nut Fudge

    • 1 cup Low Carb Sweetened Condensed Milk
    • 6 ounce unsweetened chocolate, finely chopped
    • 1/4 cup powdered Swerve Sweetener or powdered erythritol
    • 1 tablespoon butter
    • 1/4 cup sugar-free dried cranberries
    • 1/4 cup almonds, toasted
    • 1/4 cup hazelnuts, toasted
    • 1/2 cup California raisins


    Low Carb Sweetened Condensed Milk

    In a medium heavy saucepan, combine cream, milk and erythritol over medium heat.  Bring to a boil, then reduce heat to low and simmer gently for 1 1/2 hours, stirring frequently, until mixture is reduced by half.  No matter how often you stir, thick bits of milk will form on the sides.  Leave it there and try not to disturb it when stirring, or you will get chunky bits in your condensed milk.  Add butter and let melt, then briskly whisk in xanthan gum.  Let mixture cool to room temperature and stir in vanilla and stevia extracts.  Yields 1 cup.

     Fruit and Nut Fudge

    Line an 8×8 inch pan with parchment paper so that paper overhangs edges.  In a medium sauce pan over low heat, combine sweetened condensed milk, chocolate, powdered erythritol and butter.  Stir continuously until melted and smooth.  Stir in cranberries, nuts and raisins.  Pour mixture into prepared pan and smooth evenly.  Refrigerate until set, about 2 hours.  Use edges of parchment to remove fudge and cut into small squares.

    See more low carb recipes at All Day I Dream About Food





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