Nonfat Strawberry Fudge Candy
Indulge your sweet tooth guilt-free with this Nonfat Strawberry Fudge Candy recipe! This delightful treat combines the rich, creamy texture of traditional fudge with the bright, fruity flavor of sugar-free strawberry gelatin, creating a low-fat, irresistible dessert. Made with evaporated skim milk and marshmallow cream, this fudge achieves a luscious consistency without any added butter, making it a perfect option for those seeking a lighter candy alternative. The recipe comes together in just 10 minutes of prep time, and its vibrant pink hue makes it as visually appealing as it is delicious. Perfect for parties, gifting, or simply satisfying a midweek craving, these strawberry fudge squares are easy to make and store beautifully for up to a week. Try this easy-to-follow recipe today for a sweet, fruity twist on classic fudge!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 packet (0.3 oz) Strawberry-flavored gelatin mix (sugar-free)
- 7 oz Marshmallow cream
- 2 cups Granulated sugar
- 2/3 cup Evaporated skim milk
- 1 teaspoon Vanilla extract
- 1 as needed Nonstick cooking spray
Instructions
Spray an 8x8-inch square baking pan with nonstick cooking spray and line it with parchment paper, leaving some overhang for easy removal. Lightly spray the parchment paper as well.
In a medium-sized heavy-bottom saucepan, combine the granulated sugar and evaporated skim milk over medium heat. Stir continuously until the sugar dissolves and the mixture comes to a gentle boil.
Once boiling, reduce the heat to medium-low and let it simmer while stirring constantly for 4-5 minutes. Be careful not to let it burn.
Remove the saucepan from the heat and quickly stir in the strawberry-flavored gelatin mix until fully dissolved. The mixture will turn a bright pink color.
Add the marshmallow cream and vanilla extract to the saucepan, and mix thoroughly until smooth and well combined. The fudge will start to thicken as it cools, so work quickly.
Pour the mixture into the prepared baking pan, spreading it evenly with a silicone spatula.
Let the fudge cool at room temperature for 2-3 hours or until firm. For quicker results, you can place it in the refrigerator for about an hour.
Once set, use the parchment paper to lift the fudge out of the pan. Transfer it to a cutting board and cut into 24 equal squares.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 585.8 g | 213% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 552.9 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 467 mg | 36% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
