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-   -   In search of: Chocolate Fudge (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/641278-search-chocolate-fudge.html)

Kisha 10-09-2009 09:53 PM

In search of: Chocolate Fudge
 
Hello,

Anyone out there have a good LC chocolate fudge recipe??

Quality's I am looking for:

1. Made with Truvia
2. Can have peanut butter for texture in it
3. Must also include cocoa for a more chocolate taste

Ive tried the peanut butter fudge recipe's. It's just not dark enough nore chocolate-ish enough. You know?

Also seeking any chocolate candy type recipes that is flat or can be broken apart and put on a party plate.

This is for my daughter's 2 year old birthday party. I am putting together a low carb snack menu. It's going to be mostly adults with diabetes, so I want to make it happy for all. Kate gets the cake, so she'll be happy! LOL
:aprayer:

Thanks in advance.

gharkness 10-10-2009 05:18 AM

I have had this recipe for years - don't know who Jan in AZ is, but it's a good recipe nevertheless. Has to be kept chilled, or it will be too soft.

I Can't Believe it's Not Fudge from Jan in AZ (original as written)

2 T. butter
1 oz unsweetened baking chocolate
1/3 cup full fat ricotta
2 scoops chocolate protein powder
1 tsp vanilla
10 packets splenda
1/2 c. toasted slivered almonds

Melt butter and chocolate over very low heat or in microwave. Stir in the ricotta cheese, vanilla, Splenda and protein powder. Mix well, stir in nuts. Let cool a few minutes. Drop by teaspoonfuls into foil-lined cookie sheet and freeze.

(My notes) This is a very versatile recipe. Change the type of nuts (for me, pecans are a necessity for fudge), and/or add a little peanut butter. I have yet to find a recipe that couldn't be improved by the use of a little - or a lot - of peanut butter. :) Use the best chocolate protein you can find, and if you want an even richer chocolate taste, add a teaspoon of freeze-dried coffee crystals. Use liquid sucralose to reduce the number of carbs (this recipe was written before liquid sucralose was available). Also, instead of dropping onto a foil sheet, I put it all in a sandwich-sized square container (think disposable Ziplock or one of those old-fashioned Tupperware sandwich containers), smooth it out, and cut it into squares.

One other good thing about this recipe is that it doesn't make a lot. You can try it once without using up a whole lot of ingredients - or, if you don't like it as made (unlikely, if you like fudge), let it warm up and add something you think would make it taste better. Restir, then refreeze.

One final note: if you have the availability of buying cyclamate, it imparts a much-improved flavor to the sweetness than just plain sucralose by itself. It's available in Canada by mail-order.

Jennifer Eloff 10-10-2009 06:20 AM

Chocolate Peanut Fudge: http://www.lowcarbfriends.com/bbs/lo...-inside-b.html

Also, on my blog I have some fudge that could sit at room temp for hours. I thought I posted it here though. I'll have to look. You need coconut oil though - do you have that?

mcmac52 10-10-2009 07:19 AM

Here is Kevinpa Recipe
 
I made a batch of fudge today and told Pam I would post the recipe and pictures to a thread so here it is.
BTW this is my favorite fudge.

Erythritol Chocolate Fudge(18 servings)

2 cups powdered erythritol
1 splenda quick pack
2 T. diabetisweet
4 T. not/sugar
1.5 oz. unsweetened chocolate or Lindt 85% dark cocoa bar (grated)
1/8 teaspoon cream of tartar
2/3 cup Hood calorie countdown 2% milk
1 teaspoon vanilla
1 tablespoon butter

In a small mixing bowl combine powdered erythritol, not/sugar, cream of tartar, diabetiSweet, and splenda quick pack until all lumps are gone.
Mix the sweetener blend, milk, grated chocolate, and bring to a boil slowly, stirring until the ingredients are well blended.
Boil to the soft-ball stage, or until candy themometer reaches 235 to 240 degrees.
Remove from the stove, add the butter, but do not stir it in.
When lukewarm, add the vanilla and beat until it creams; meaning, until the shiny appearance disappears and the fudge holds its shape.
Spread it in a buttered pan and when it hardens cut it into squares.


Nutrition per serving
-------------------------------------
Calories: 34.44
Calories From Fat: 4.49
Total Fat: 2.05g
Saturated Fat: 1.27g
Cholesterol: 2.44mg
Sodium: 16.19mg
Potassium: 23.13mg
Total Carbohydrates: 30.16mg
Fiber: 1.57g
Sugar Alcohols 28.08g
Net Carbohydrates 0.51g
Protein: 0.63g









__________________
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Kisha 10-10-2009 08:14 AM

Quote:

Originally Posted by Jennifer Eloff (Post 12594021)
Chocolate Peanut Fudge: http://www.lowcarbfriends.com/bbs/lo...-inside-b.html

Also, on my blog I have some fudge that could sit at room temp for hours. I thought I posted it here though. I'll have to look. You need coconut oil though - do you have that?

I certainly can get some. =)

mac24312 10-10-2009 10:22 AM

Quote:

Originally Posted by Jennifer Eloff (Post 12594021)
Chocolate Peanut Fudge: http://www.lowcarbfriends.com/bbs/lo...-inside-b.html

Also, on my blog I have some fudge that could sit at room temp for hours. I thought I posted it here though. I'll have to look. You need coconut oil though - do you have that?

This is the best LC fudge I haver EVER made...try it..u will see...;)

Kisha 10-10-2009 11:06 AM

I've logged all of these recommended recipe's but I think I will try Jennifer's recipe first! It looks amazingly good! The color is right for fudge too.

Have you ever used Truvia? Can you substitute that if so, whats the conversion??

Truvia looks and acts more like sugar than many products out there on the market. It's newer so not many people are using it yet. And the taste is very much like sugar to me. I'd like to start using it for cooking. I hear it's easier to use than splenda.

Thank you all! This will help me make my shopping list this week! :clap:

Mac- You lots the amount of weight that I am wanting too. Thats inspirational... Awesome.

Jennifer Eloff 10-10-2009 02:02 PM

More Fudge Recipes
 
Kisha, I'd only worry that the fudge can't sit out of the refrigerator for very long - you'd need to serve it and return it to the refrigerator or freezer and repeat (smile). Here are my other fudge recipes that can sit out for hours:

http://www.sweety.com/LOWCARBFRIENDS...te%20Fudge.jpg

Fudge Recipe #1 (Fudge is pictured foremost in photo)

2 oz cocoa butter (Netrition.com)
1 oz unsweetened chocolate
2 tbsp coconut oil
1/2 cup whole milk powder (this is finely ground), OR
skim milk powder (blend finely in blender)
12 Splenda packets
1/8 tsp salt

In double boiler, over medium heat, melt cocoa butter, chocolate and coconut oil. Stir in milk powder, Splenda and salt. Pour into 9 x 5 x 3 inch loaf pan. Freeze until hard. Keep at room temperature or in the refrigerator for longer storage and for more of a snap when biting into it.

Helpful Hints: Cocoa butter may be melted in the microwave oven in covered cereal bowl - about 2 minutes. Pour water over chocolate in cereal bowl. When soft, pour off water and add melted cocoa butter.

Yield: 27 pieces, 1 piece
41.2 calories, 0.7 g protein, 3.8 g fat, 1.4 g carbs


Fudge Recipe #2 (Fudge pictured behind in the photo - more chocolatey in taste)

2 oz unsweetened chocolate
2 oz cocoa butter
2 tbsp coconut oil
2 tbsp unsalted, OR salted butter
2 tbsp whipping cream
1/2 cup whole milk powder, OR
skim milk powder (blend finely in blender)
24 Splenda packets, OR 2 tbsp powdered erythritol and Splenda to taste
1/2 cup vanilla or chocolate whey protein
1/4 cup whole, OR skim milk powder

In double boiler, melt chocolate and cocoa butter over medium heat. In cereal bowl, melt coconut oil and butter in microwave oven 1 minute. Stir in cream. Stir in 1/2 cup whole milk powder or skim milk powder and Splenda.

Add sweetened milk mixture to melted chocolate mixture in double boiler; sitr. Remove from heat and stir in vanilla or chocolate whey protein and 1/4 cup whole or skim milk powder. Spread in 8-inch square glass baking dish. Press out evenly with back of soup spoon. Freeze. When frozen solid, store in covered container either at room temperature or in the refrigerator.

Helpful Hints: Powdered erythritol is available at Netrition.com. I found my whole milk powder at Costco and in a health food store. It works a little better than the skim milk powder in creating a fudge-like consistency.

Yield: 36 squares, 1 square
59.9 calories, 1.8 g protein, 5.2 g fat, 2.0 g carbs


Recipes from: Splendid Low-Carb Desserts

Kisha 10-11-2009 01:04 AM

Fudge Recipe #2 Looks amazing! And it looks like ingredients that I can deal with! YAY!

I still wish someone would invent a truvia fudge but, maybe I'll work on it after I master a few low carb fudge recommendations. :blush:

THANK YOU! I cannot wait to try this out.

Today I did make "regular/traditional" peanut butter chocolate fudge. For my dad's bday and for next weeks event. Here's a picture. I only ate 1 piece!!!! :cry: HEY I had to check quality! :laugh: This will not be a habit. But that unsweetened chocolate bricks were burning a hole in my cupboard! I had to something today! And it's been a long time since I've made fudge. It was an epic failure. It came out tooo runny, so I reheated it, then added a cup of peanut butter. It now tastes like those peanut butter cups. Really decadent. BUT BAAADDD!!!!

http://www.themajorsweb.com/pbfudge.jpg

At least its good food porn!

I totally plan on making a low carb fudge this week! :high5: I still need the cocoa butter... =(~
I'd really love to give the gift of healthier candy's this holiday season. I hope I can accomplish that!

Jennifer Eloff 10-11-2009 08:18 AM

Kisha, you sound pretty good in the kitchen - fixing your mistake to come up with something so decadent-looking and tasting. Good for you with such self control. I hate to say it, but I would probably have failed that test myself.

There is no reason why you can't use your Truvia sweetener to taste, instead of those sweeteners suggested. 24 Splenda packets = 1 cup Splenda Granular = 1 cup sugar, plus the 2 tbsp powdered erythritol. I think you will figure it out. I think Truvia already has the erythritol in it, plus Stevia, if I recall. Do a taste test as well.

Soobee 10-11-2009 02:49 PM

I was looking for a fudge recipe made with American cheese. I couldn't find it, but I came across this thread.
http://www.lowcarbfriends.com/bbs/lo...ml#post3860102

Soobee 10-11-2009 02:51 PM

Here's another.
http://www.lowcarbfriends.com/bbs/lo...tol-fudge.html

Soobee 10-11-2009 02:53 PM

Finally found the cheese fudge.
http://www.lowcarbfriends.com/bbs/lo...eta-fudge.html

Kisha 10-11-2009 08:23 PM

Quote:

Originally Posted by Jennifer Eloff (Post 12597477)
Kisha, you sound pretty good in the kitchen - fixing your mistake to come up with something so decadent-looking and tasting. Good for you with such self control. I hate to say it, but I would probably have failed that test myself.

There is no reason why you can't use your Truvia sweetener to taste, instead of those sweeteners suggested. 24 Splenda packets = 1 cup Splenda Granular = 1 cup sugar, plus the 2 tbsp powdered erythritol. I think you will figure it out. I think Truvia already has the erythritol in it, plus Stevia, if I recall. Do a taste test as well.

Ya, I did taste it. To ensure quality. But promptly put it in the freezer and I'm not even tempted to eat it. I know how condensed sugar products make me feel. And I'd rather have a good day. :P

I think you are right! Lemme go look. YUP Erythiritol 3g per packet. :up:

You're awesome! :love:

Sometimes the simplest things I do tend to over look. But I do fair in the kitchen. I've been forced to with my low-carb ways. Which includes not buy much that is pre-packaged. Which means I had to learn how to cook and actually make it taste good. Each year I get better and better. Braver too, to try out new things. I also don't like to cook things with too many "specialty" ingredients, but I guess I'm going to have to overcome that fear. :heart:

Kisha 10-11-2009 08:24 PM

Quote:

Originally Posted by Soobee (Post 12598741)

I saw that! I wonder what it tastes like! Hrm, our government used to hand out velveta when I was a kid. :doh: LOL It would be like old times. It's actually a flavor I like, amazingly. :o

Soobee 10-12-2009 04:45 AM

I made the fudge with American cheese. Less carbs. I thought it was very good. Be sure to use unsalted butter.

MemoryKeeper 06-26-2011 06:46 PM

Fudge sounds like a great idea...YUM! Thanks so much for sharing!

Beeb 06-26-2011 08:38 PM

http://www.lowcarbfriends.com/bbs/lo...dge-w-pic.html

jacksmixedtape 06-26-2011 10:03 PM

Quote:

Originally Posted by beeb (Post 14772131)

Where do you get sugar-free milk chocolate? All of the ones I've found contain maltitol or isomalt. :sick: That recipe looks so good, beeb!

Beeb 06-27-2011 08:35 AM

Quote:

Originally Posted by jacksmixedtape (Post 14772206)
Where do you get sugar-free milk chocolate? All of the ones I've found contain maltitol or isomalt. :sick: That recipe looks so good, beeb!

Thanks Lauren! This is the ONLY fudge I make now! I don't have a problem with the malitol or isomalt but there is a recipe floating around here to make your own SF milk chocolate. I think it's Dottie's or Char's? :dunno:

BeckyM 06-27-2011 09:32 AM

I have made Beeb's fudge with bittersweet chocolate and it is wonderful, so you don't have to use the sugar-free chocolate. I also did a variation on her recipe using peanut flour and peanut butter that made a really good peanut butter fudge. I bet you could use Truvia in Beeb's fudge.

Becky

PaminKY 06-27-2011 10:18 AM

Quote:

Originally Posted by BeckyM (Post 14773468)
I have made Beeb's fudge with bittersweet chocolate and it is wonderful, so you don't have to use the sugar-free chocolate. I also did a variation on her recipe using peanut flour and peanut butter that made a really good peanut butter fudge. I bet you could use Truvia in Beeb's fudge.

Becky

Please post the peanut butter version, PB fudge is my favorite.

jacksmixedtape 06-27-2011 10:37 AM

Quote:

Originally Posted by BeckyM (Post 14773468)
I have made Beeb's fudge with bittersweet chocolate and it is wonderful, so you don't have to use the sugar-free chocolate. I also did a variation on her recipe using peanut flour and peanut butter that made a really good peanut butter fudge. I bet you could use Truvia in Beeb's fudge.

Becky

Oh yes? Okay, great. I do have the Lindt 85%, so hopefully that would work. :) Thanks Becky, and beeb!

PaminKY 06-28-2011 01:46 PM

Hoping for a response from Becky about the peanut butter version.


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