Yielding a satisfying result from a sugar free fudge recipe can be a delicate issue. There’s lots of things that can go wrong if you’re an inexperienced fudge maker, but remember that practice makes perfect and you can do it because many people have done this before.
So don't worry, we’ll show you just what things to be mindful for when making sugar free fudge with the stevia sweetener.
The first thing you need to know, is that temperature is the most important factor in the fudge making process. If you don’t heat the mixture sufficiently, it won’t be hard enough, but if you cook it for too long, it will be too hard!
Therefore, you’ll find that it is very difficult to get the exact results you want if you’re working without a candy thermometer. It’s also important to follow the recipe’s instructions to the letter, adding the right ingredients at the right time.
For these recipes, use unsweetened chocolate when you can - Callebaut, Ghirardelli or Scharffen Berger brands tend to be the best. This way, the chocolate taste really shines through; your stevia will take care of the sweet part of the recipe.
If you’ve experienced success with one of your own stevia fudge recipes, there is a way you can share your thoughts. Feel free to submit stevia recipes along with your comments on the sweetener. The best recipes will get a permanent spot on the site. Good luck with your sugar free fudge recipe!
Put aluminum or plastic foil around an 8x8 pan with high rim. Butter foil and set pan aside. Combine water and stevia in a large saucepan. Put over medium heat and stir until stevia dissolves. Add in evaporated milk and clip candy thermometer to side of pan. Keep stirring until mixture boils and temperature reaches 235°F (113°C). Take the pan off the heat and stop stirring. Let mixture cool to 110°F (43°C), then stir in the grated chocolate until it melts. Beat the mixture with a wooden spoon or spatula until it thickens. When you start to hear popping noises (oxygen) while stirring, add in the nuts and stir until spread out evenly. Pour mixture into prepared pan and refrigerate for several hours until fudge has hardened. Cut into 1 inch squares and serve at room temperature.
Start by grating the green peel off the limes and squeezing out fresh juice, because this takes up the most time. Rest of preparation: see first recipe. Add chocolate, marshmallows, lime rind and lime juice after removing mixture from heat.
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