Frankly Fake Fudge

Indulge in this clever Latin-American-inspired dessert that delivers the rich, creamy satisfaction of fudge without the heavy sugar load. By combining unsweetened cocoa powder with unflavored gelatin and a sugar substitute, this "fake" fudge creates a surprisingly authentic texture and deep chocolate flavor. The addition of artificial brandy extract adds a sophisticated, warm note that elevates the simple ingredients. Perfect for those watching their sugar intake or calorie count, this dessert is light yet deeply satisfying. It sets quickly at room temperature, making it an excellent make-ahead treat for parties or a quick, guilt-free afternoon snack. The smooth, melt-in-your-mouth consistency provides a luxurious experience, proving that you don't need traditional sugar to create a memorable chocolate finale for any meal.

Cuisine: Latin American

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 12.3

Dietary: Diabetic, Gluten-free, Low-cal

Description

Indulge in this clever Latin-American-inspired dessert that delivers the rich, creamy satisfaction of fudge without the heavy sugar load. By combining unsweetened cocoa powder with unflavored gelatin and a sugar substitute, this "fake" fudge creates a surprisingly authentic texture and deep chocolate flavor. The addition of artificial brandy extract adds a sophisticated, warm note that elevates the simple ingredients. Perfect for those watching their sugar intake or calorie count, this dessert is light yet deeply satisfying. It sets quickly at room temperature, making it an excellent make-ahead treat for parties or a quick, guilt-free afternoon snack. The smooth, melt-in-your-mouth consistency provides a luxurious experience, proving that you don't need traditional sugar to create a memorable chocolate finale for any meal.

Ingredients

1 cup % milk
3/4 cup Unsweetened cocoa powder
5 tablespoon Unflavored gelatin (5 package)
1 cup Water
1/2 cup Sweetener equiv. to sugar**
1 teaspoon Artificial brandy extract

Directions

1
In a small saucepan, combine the milk and unsweetened cocoa powder.
2
Whisk vigorously until the mixture is smooth and free of lumps.
3
Cook over medium heat, stirring constantly, for about 5 minutes or until the mixture thickens slightly to cook out the raw cocoa taste.
4
Meanwhile, in a separate small saucepan, sprinkle the unflavored gelatin over the water.
5
Let the gelatin stand for 5 minutes to soften and bloom.
6
Heat the gelatin mixture over low heat, stirring gently until the gelatin is completely dissolved.
7
Stir the dissolved gelatin mixture into the hot cocoa mixture.
8
Add the sweetener and artificial brandy extract, stirring well to combine.
9
Remove the mixture from heat.
10
Pour the mixture into an 8-inch square baking dish.
11
Let the fudge stand at room temperature for 4 hours, or until firm.
12
To unmold, run a sharp knife around the edges of the dish.
13
Place the dish in a shallow pan of hot water for about 30 seconds to slightly soften the bottom.
14
Loosen one corner, then quickly flip the gelatin out onto a clean cutting surface.
15
Using a sharp knife, cut the fudge into squares by making 10 cuts in one direction and 10 in the other.
16
Transfer the squares to a container, cover, and refrigerate until ready to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 12.3kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.6g3%
Sugars 1.4g
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.

Note

Storage: Store covered in the refrigerator for up to 1 week. The fudge will remain firm and refreshing when chilled.

Sweetener Note: Use a granulated artificial sweetener equivalent to 1/2 cup of sugar (such as SugarTwin or similar brands) for best texture and sweetness balance.

Unmolding Tip: If the fudge sticks after the hot water bath, wait another minute or gently run a knife under the edges again. Ensure the cutting surface is clean and dry before flipping.

Texture: Cooking the cocoa and milk mixture helps eliminate the raw flour-like taste of cocoa powder and enhances the chocolate flavor. Do not skip this step.

Keywords: chocolate, fudge, gelatin, dessert, sugar-free, low-calorie, diabetic-friendly, cocoa, latin-american, easy, make-ahead, no-bake, artificial-sweetener, brandy-extract, rich, creamy, snack, party, indulgent, simple

Read it online: https://www.chefs-mate.com/recipe/frankly-fake-fudge-2/