Reduced Sugar Chocolate Fudge
Indulge your sweet tooth guilt-free with this decadent Reduced Sugar Chocolate Fudge! Made with rich dark chocolate chips, unsweetened cocoa powder, and reduced-sugar sweetened condensed milk, this recipe delivers all the creamy, melt-in-your-mouth goodness of traditional fudge without the sugar overload. Perfect for those looking to enjoy a healthier treat, this recipe comes together in just 10 minutes on the stove and sets beautifully in the fridge. Optional add-ins like chopped nuts and a sprinkle of sea salt elevate the flavor, offering a delightful balance of sweet, salty, and nutty notes. Easily customizable and ideal for gifting, parties, or an after-dinner indulgence, this fudge strikes the perfect balance between indulgence and wellness.
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Recipe Information
Ingredients
- 1 can (14 ounces, reduced sugar or no added sugar) Sweetened condensed milk
- 2 cups Dark chocolate chips (70% cacao or higher)
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Unsalted butter
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Sea salt (optional, for garnish)
- 0.5 cup Chopped nuts (optional, e.g., walnuts, pecans, or almonds)
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the fudge out once it's set.
In a medium-sized saucepan, combine the sweetened condensed milk, dark chocolate chips, unsweetened cocoa powder, and unsalted butter.
Place the saucepan over low heat and stir constantly with a heatproof spatula or wooden spoon until the chocolate chips and butter are fully melted and the mixture is smooth. Be careful not to let the mixture scorch.
Remove the saucepan from the heat and stir in the pure vanilla extract. If you're using chopped nuts, fold them in at this stage.
Pour the fudge mixture into the prepared pan and spread it evenly with a spatula. If desired, sprinkle sea salt on top for a sweet and salty flavor combination.
Refrigerate the pan for at least 2 hours, or until the fudge is firm and set.
Once set, use the parchment paper overhang to lift the fudge out of the pan, and place it on a cutting board.
Cut the fudge into 16 equal squares (or smaller pieces, if preferred). Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Let it sit at room temperature for a few minutes before serving for the best texture.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 22.6 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 230 mg | 5% | |
*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.
