Fat Free Fudge

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Step aside traditional fudge; there's a new hero in town, and it's delightfully skinny. Satisfy those chocolate cravings without any of the extra baggage.

serves/makes:

ready in:
30-60 minutes

ingredients

3 cups sugar
2/3 cup cocoa powder
1 1/2 cup evaporated skim milk
1/4 cup butter buds
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

directions

Combine the sugar, cocoa, and milk in a heavy saucepan over medium-high heat. Bring to a boil, stirring constantly. Once boiling, stop stirring and let the mixture heat to 245 degrees F on a candy thermometer.

Remove the pan from the heat and add the butter buds, vanilla extract, and almond extract but DO NOT STIR.

Let the fudge cool to 110 degrees F then beat vigorously until it is no longer glossy. Quickly spread the fudge into a greased 8- or 9-inch square pan. Let cool completely then cut into squares. Store in an airtight container at room temperature.

recipe tips

Use high-quality cocoa powder for the best flavor.

Make sure your saucepan is heavy-bottomed to prevent burning the fudge mixture.

For a creamier texture, try adding a small amount of low-fat cream cheese.

Try different extracts like peppermint or coconut for unique flavors.

Make sure the pan is well-greased to avoid sticking, making cutting easier later.

Add a pinch of salt to enhance the chocolate flavor.

Use a rubber spatula to spread the fudge evenly in the pan for a smoother finish.

Always let the fudge cool completely before cutting for cleaner, more defined squares.

If you want a more decadent version, drizzle melted dark chocolate on top after spreading the fudge in the pan.

common recipe questions

What are butter buds?

Butter buds are a butter-flavored substitute that gives the taste of butter without the fat. They are often used in reduced-calorie recipes to maintain flavor without the calories from real butter.

Can I substitute regular milk for evaporated skim milk?

You can use regular milk, but the texture and creaminess of the fudge may change. Evaporated skim milk provides a richer texture.

What if I don't have a candy thermometer?

If you don't have a candy thermometer, you can perform the cold water test. When the fudge reaches the desired temperature, drop a small amount into cold water to see if it forms a soft ball.

Why do I stop stirring once the mixture boils?

Stopping the stirring allows the sugar to fully dissolve and helps prevent the mixture from crystallizing, leading to a smoother fudge texture.

What is the purpose of letting the fudge cool to 110 degrees F before beating?

Cooling the fudge to this temperature helps it thicken and develop the right texture. Beating it while it's still somewhat warm helps incorporates air, making it fluffy rather than grainy.

Can I add nuts or other ingredients to the fudge?

You can add chopped nuts, dried fruits, or even a splash of flavored liqueur after removing it from the heat, just before beating.

How should I store leftover fudge?

Store the fudge in an airtight container at room temperature for up to two weeks. For longer storage, you could refrigerate it, but this may alter the texture slightly.

Can I freeze fat-free fudge?

You can freeze fudge. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container for up to three months. Let it thaw in the refrigerator before serving.

What happens if I beat the fudge too long?

Over-beating can lead to a dry or crumbly texture. Beat just until it's no longer glossy and starts to thicken.

tools needed

Heavy Saucepan: For combining the sugar, cocoa powder, and evaporated skim milk over medium-high heat until the mixture comes to a boil.

Candy Thermometer: For monitoring the temperature of the fudge mixture to ensure it reaches 245 degrees F, which is critical for achieving the right texture.

Measuring Cups and Spoons: For measuring ingredients such as sugar, cocoa powder, and vanilla extract.

Spatula or Wooden Spoon: For stirring the mixture during the initial heating process and for scraping the sides of the saucepan to incorporate all ingredients.

Greased Square Pan (8- or 9-inch): To spread the fudge into once it has cooled to the appropriate temperature, allowing it to set and be cut into squares.

Cooling Rack (optional): Can be used to cool the fudge evenly, allowing air to circulate around the pan.

Airtight Container: For storing the finished fudge at room temperature to keep it fresh.

what goes with it?

Ice Cream: Serve the fat-free fudge over a scoop of vanilla or chocolate ice cream. The creamy texture of the ice cream contrasts nicely with the rich and chewy fudge.

Fresh Berries: Top the fudge squares with fresh raspberries or strawberries. The acidity and freshness of the berries cut through the sweetness of the fudge.

Caramel Sauce: Drizzle homemade or store-bought caramel sauce over the fudge. The added dimension of flavor and texture from the caramel brings a depth that complements the chocolate.

Whipped Coconut Cream: Pair the fudge with a dollop of whipped coconut cream. This non-dairy alternative offers a lightness that balances the density of the fudge while adding a subtle tropical flavor.

Sea Salt: Sprinkle a pinch of flaky sea salt on top of the fudge squares. The saltiness heightens the chocolate flavor.

Nuts: Serve the fudge topped with chopped nuts, like walnuts or pecans. The nuts add crunch and richness.

Banana Slices: Use banana slices as a topping for the fudge. The natural sweetness and creaminess of the bananas pair beautifully with the chocolate.

Chocolate Fondue: Melt additional chocolate and use it as a dip for the fudge. This adds an element of indulgence and makes for a fun sharing dessert.

Ice Cream Sandwiches: Use the fudge as a filling between two cookies or layers of graham crackers. This transforms the fudge into an easy-to-eat treat with added texture from the cookies.

beverage pairings

Wine Pairings
Merlot: This medium-bodied wine features smooth tannins and cherry notes, which can complement the rich chocolate flavors of the fudge. Look for a fruity Merlot that has just the right amount of body.

Port: A Ruby Port, sweet and rich, matches the sweetness of the fudge beautifully. Its velvety finish, along with tones of dark berries, contrasts perfectly with its fudgey goodness.

Malbec: A fruity Malbec with notes of plum and black currant can really uplift the fudgy chocolate. The fruity undertones add a nice brightness.

Other Alcohol Pairings
Bitter Chocolate Stout: A stout with chocolaty flavors reinforces the fudge's chocolate identity. The creamy texture will work together with the smooth fudge.

Irish Cream Liqueur: Consider sipping Irish cream liqueur. Its creamy, sweet combo of whiskey and rich cream pairs wonderfully.

Bourbon: A nice, sweet bourbon will bring caramel and vanilla notes that play well with chocolate brownie-like desserts. The warmth from the bourbon balances out the sweetness of the fudge just right.

Non-Alcoholic Pairings
Hot Chocolate: It might seem like an obvious choice, but a good hot chocolate, especially with whipped cream on top, complements and enhances the fudge.

Almond Milk: This drink, with its light nutty flavor and healthy benefits, brings out the almond extract flavor present in the fudge. Choose an unsweetened almond milk for an option that won't over-sweeten the experiences.

Mint Tea: If you're looking for something warm and refreshing that cuts through the chocolate richness, go for mint tea. Its herbal notes will bridge surprisingly well with the rich fudge.

nutrition data

143 calories, 0 grams fat, 35 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.

reviews & comments

Guest Foodie November 21, 2017

How can this fudge be fat free using 3 cups of sugar?
- CDKitchen Reply:
  
  Sugar doesn't contain fat. It's all carbohydrates. So while the recipe doesn't contain any fat, your body will store any unburned carbohydrate calories as fat if you eat too much of the fudge!