Diabetic Easter Fudge

Indulge in this guilt-free twist on a classic holiday favorite. This Diabetic Easter Fudge combines rich unsweetened chocolate with creamy evaporated milk for a decadent texture without the sugar spike. Sweetened with artificial liquid sweetener and finished with a hint of vanilla, it offers that deep, satisfying chocolate flavor you crave. The mixture is chilled and rolled into cute egg shapes, then dusted with sugar-free pudding powder or nuts for a delightful crunch. Perfect for Easter baskets or as a special dessert during spring celebrations, this recipe proves you don't have to sacrifice taste to manage your blood sugar. It&# 226;ÂÂs simple, quick to make, and sure to be a hit with both diabetic and non-diabetic guests alike.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 274.4

Dietary: Gluten-free, Low-cal, Vegetarian

Description

Indulge in this guilt-free twist on a classic holiday favorite. This Diabetic Easter Fudge combines rich unsweetened chocolate with creamy evaporated milk for a decadent texture without the sugar spike. Sweetened with artificial liquid sweetener and finished with a hint of vanilla, it offers that deep, satisfying chocolate flavor you crave. The mixture is chilled and rolled into cute egg shapes, then dusted with sugar-free pudding powder or nuts for a delightful crunch. Perfect for Easter baskets or as a special dessert during spring celebrations, this recipe proves you don't have to sacrifice taste to manage your blood sugar. It&# 226;ÂÂs simple, quick to make, and sure to be a hit with both diabetic and non-diabetic guests alike.

Ingredients

1 Sq Unsweetened chocolate
1/4 cup Evaporated milk
1/2 teaspoon Vanilla
1 teaspoon Artificial liquid sweetener
1 package Vanilla or chocolate

Directions

1
Melt the unsweetened chocolate in the top of a double boiler over gently boiling water, stirring occasionally until smooth.
2
Remove the chocolate from the heat and stir in the evaporated milk until fully combined and creamy.
3
Return the mixture to low heat and cook for 2-3 minutes, stirring constantly to prevent scorching.
4
Remove from heat and stir in the vanilla extract and artificial liquid sweetener until evenly distributed.
5
Pour the mixture onto a small foil-lined pie pan or plate and smooth the top with a spatula.
6
Refrigerate the mixture for at least 1 hour, or until firm enough to handle.
7
Once set, cut the fudge into 8 equal pieces.
8
Roll each piece into a small ball, shaping them slightly to resemble Easter eggs.
9
Roll the eggs lightly in the sugar-free pudding powder or finely chopped nuts to coat.
10
Serve immediately or store in the refrigerator until ready to enjoy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 274.4kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 9.0g45%
Cholesterol 3.8mg2%
Sodium 24.8mg2%
Total Carbohydrate 29.3g10%
Dietary Fiber 5.3g22%
Sugars 23.0g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: diabetic, easter, fudge, chocolate, sugar-free, dessert, low-carb, sweetener, holiday, treat, easy, vegan-option, spring

Read it online: https://www.chefs-mate.com/recipe/diabetic-easter-fudge/