This “Frankly Fudge” is a clever, low-sugar take on traditional fudge, using gelatin to create a smooth, sliceable texture without the need for boiling sugar to the hard-crack stage. The combination of unsweetened cocoa and milk creates a deep chocolate base, while artificial sweetener keeps the glycemic impact low. A splash of brandy extract adds a sophisticated, warm note that mimics the complexity of aged spirits. It&# 226;ÂÂs an ideal dessert for diabetic-friendly gatherings or when you crave something rich but light. The texture is firm yet yielding, offering a satisfying mouthfeel similar to set pudding or soft fudge. Simple to prepare with pantry staples, it chills quickly and serves beautifully at parties or as a quiet evening treat.
Diabetic Frankly Fudge
Description
This "Frankly Fudge" is a clever, low-sugar take on traditional fudge, using gelatin to create a smooth, sliceable texture without the need for boiling sugar to the hard-crack stage. The combination of unsweetened cocoa and milk creates a deep chocolate base, while artificial sweetener keeps the glycemic impact low. A splash of brandy extract adds a sophisticated, warm note that mimics the complexity of aged spirits. It&# 226;ÂÂs an ideal dessert for diabetic-friendly gatherings or when you crave something rich but light. The texture is firm yet yielding, offering a satisfying mouthfeel similar to set pudding or soft fudge. Simple to prepare with pantry staples, it chills quickly and serves beautifully at parties or as a quiet evening treat.Ingredients
Directions
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In a small saucepan, combine the milk and unsweetened cocoa powder.
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Whisk vigorously until the mixture is smooth and free of lumps.
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Cook over medium heat, stirring constantly for about 5 minutes, or until the mixture thickens slightly to cook out the raw cocoa taste.
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Meanwhile, in a separate small saucepan, sprinkle the unflavored gelatin over the water.
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Let the gelatin stand for 5 minutes to soften and bloom.
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Heat the gelatin mixture over low heat, stirring gently, until the gelatin is completely dissolved.
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Remove the cocoa mixture from the heat and stir in the dissolved gelatin.
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Stir in the sweetener (equivalent to 1/2 cup sugar) and the artificial brandy extract until well combined.
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Pour the mixture into an 8-inch square baking dish.
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Let the fudge stand at room temperature for 4 hours, or until it is firm to the touch.
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To unmold, run a sharp knife around the edges of the dish to loosen the fudge.
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Place the baking dish in a shallow pan of hot water for about 30 seconds to slightly soften the bottom.
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Loosen one corner with a knife, then quickly flip the dish upside down onto a clean cutting surface to release the fudge.
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Using a sharp knife, cut the fudge into 10 even strips in one direction, then 10 strips in the other direction to create squares.
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Transfer the pieces to a container, cover, and refrigerate.
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The fudge will keep for up to 1 week in the refrigerator.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 7.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
