Fudge Recipes

The necessity of Sugar Free foods
We are all aware of the fact that lack of exercise and consumption of lots of sugar as well as putting extra weight can be the potential causes of type 2 diabetes mellitus. Usually, type 2 diabetes mellitus is the reflection of your lifestyle. So, it is always better to take precautionary measures in advance to prevent this form of diabetes from occurring, or even reducing its probability.

So, it’s important to change your life style, by trying to curb the menaces caused by the consumption of extra sugar to see improvements. Don’t worry. This isn’t as bad as it sounds and you can still continue filling your sweet teeth by becoming more selective, searching alternative to your favourite sweets.

So, diabetic diet plan doesn’t necessarily mean that desserts and snacks are out of the question. In most cases they’re not. If you’ve got a craving for the sweet then try this delicious diabetic dessert or party snack, the world knows as Sugar Free Fudge.

What Is Fudge?
Fudge is a kind of flavored, extremely rich confection. The preparation of Fudge is done by boiling sugar in milk till the soft-ball stage arrives, and then beating the same mixture during its cooling process to obtain a smooth, creamy consistent sweet. With a history of more than 100 years behind it, Fudge is a drier variant of fondant.

Controlled crystallization process of the extra saturated sugar lick balls solution is the secret behind the smoothness of fudge. The process initiating the premature rapid crystallization before the desired time will give the end product of fudge with fewer, larger sugar grains.

Note
One of the most significant aspects of any fudge making is the appropriate temperature. It is the difference in the temperature that separates fudge from hard caramel. If the temperature is higher, then the solubility of sugar is more. As there is more evaporation of water takes place; which results in a higher sugar to water ratio. Fudge is made at the Soft Ball stage which varies by altitude and ambient humidity from 235-240 °F or 113-116 °C.

Here are few tried, easy to make recipes of Sugar Free Fudge.

1. Sugar Free Fudge Recipe I
This is a great snack to try and can surely satisfy your chocolate craving in a short time and still you will adhere to your diabetic diet plan.

Ingredients
2 ounces unsweetened chocolate squares, 16 oz cream cheese, softened, 1/2 cup chopped walnuts, 1 teaspoon vanilla extract, 1/2 cup Splenda or any other sugar substitute.

Preparation
To start with the preparation, first take a 8×8 baking pan and grease it. Now, melt the unsweetened chocolate squares in a small pot. Then, get a small mixing bowl and beat the cream cheese in it. Now, add the already melted chocolate in it. Then add in the sweetener like Splenda or any sugar substitute and the vanilla and beat until the texture of mixture becomes homogeneous and smooth.

Once the mixture is smooth, add in the chopped walnuts. Now, pour this mixture into the baking pan, allow it to settle and cover it. Keep the baking pan in refrigerate overnight to get your desired sugar free fudge. Cut it into 1″ square. So simple!

2. Sugar Free Fudge Recipe II

Ingredients
1/4 cup unsweetened cocoa powder, 1/2 cup margarine, 2 eggs, 1/4 cup skim milk, 3/4 cup all-purpose flour, 1 cup granular sucrose sweetener like Splenda or any other substitute for sugar, 1/2 cup chopped walnuts, 1 package of sugar free, chocolate fudge flavored instant pudding, 1 cup skim milk, 1/8 teaspoon salt.

Preparation
Grease and flour an 8×8 inch pan. Preheat oven to 350 degrees F or 175 degrees C. Take a small saucepan and using medium heat, melt cocoa and margarine together. Stir it sporadically and intermittently until smooth. Remove the sauce pan from heat and let allow cooling. Take a large bowl, and beat eggs until bubbly. Stir in the Splenda, a sucrose sweetener.

Now, combine the flour and salt; stir into the egg mixture then mix in the molten mixed cocoa and margarine. Finally stir in the skim milk and the walnuts at the last. Pour the homogeneous mixture into the prepared baking pan.

Bake it for another 25 to 30 minutes in the preheated oven, till a toothpick inserted into the center, comes out clean. Mix together the sugar free chocolate pudding mix and 1 cup of skim milk using mixer to make frosting. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into 1″ squares. Your Fudge is ready for the servings of 25.

13 oz. can skim evaporated milk
3 tbsp. cocoa
1/4 c. butter
1 tbsp. granulated sugar, replacement
Dash salt
1 tsp. vanilla extract
2 1/2 c. unsweetened cereal crumbs
1/4 c. nuts, very finely chopped
Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved. Add butter, sugar replacement, salt and vanilla. Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes.Divide in half; roll each half into a tube, 8 inches long. Toll each tube in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut into 1/4 inch slices.
Makes 64 slices.

1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal to 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.