Wanted: Sugar-Free Fudge Recommendation

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Harold Groot - 28 Dec 2007 03:59 GMT

A friend of mine is looking for a good recipe for sugar-free fudge.
She is currently exploring the internet, but as many of us have
discovered the quality of what you find there can vary quite a bit.
So I'm looking for recommendations that people have tried out
personally.

She has not been happy with recipes that contain sour cream or nut
butters (peanut butter, etc.) as thickeners. She has tried one with
gelatin ("too Jello-ey") and has one waiting to try with marshmallow
creme.

She wants both good flavor and good mouth-feel.

Suggestions?

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FOB - 28 Dec 2007 19:18 GMT

Here's a recipe that I was going to try converting, someone else said that
made it with Splenda instead of sugar. I would use black soy beans. Those
who have made the original says you would never guess there are beans in it.

Chocolate Fudge Surprise

1 can (15 0z) pinto beans, rinsed and drained
(I couldn't find pinto beans so I used kidney beans)
1 C. unsweetened cocoa
1 1/2 sticks of butter or margarine melted
1 T. vanilla
1 Package (32 oz.) confectioner's sugar (7 1/2 C)
1 C. chopped walnuts

In a microwave safe dish, mash beans with a fork until smooth,
cover
and microwave on high for 1 1/2 minutes or until heated through.
Stir
in cocoa, butter and vanilla. Mixture will be thick. Slowly stir
in
sugar, then nuts. Press mixture into 9X13 pan that has been coated
with non stick spray. Cover and refrigerate until firm. Cut into
pieces. Makes about 3 1/2 lbs. of fudge

| A friend of mine is looking for a good recipe for sugar-free fudge.
| She is currently exploring the internet, but as many of us have
[quoted text clipped - 10 lines]
|
| Suggestions?

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Roger Zoul - 29 Dec 2007 12:20 GMT

Please post the recipe and results after you get that converted, FOB.
I had no idea fudge contained beans!

> Here's a recipe that I was going to try converting, someone else said that
> made it with Splenda instead of sugar. I would use black soy beans.
[quoted text clipped - 36 lines]
> |
> | Suggestions?

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FOB - 29 Dec 2007 19:06 GMT

Fudge doesn't usually contain beans but I am told this is a good imitation.
My conversion would just be a can of black soy beans and 7.2 cups of Splenda
which is a lot of Splenda but this makes a lot of fudge. I don't think it
would work with liquid Splenda, you would need the dry stuff to make it
firm. Still a lot less carbs than sugar.

| Please post the recipe and results after you get that converted, FOB.
| I had no idea fudge contained beans!
[quoted text clipped - 24 lines]
|| with non stick spray. Cover and refrigerate until firm. Cut into
|| pieces. Makes about 3 1/2 lbs. of fudge

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Roger Zoul - 29 Dec 2007 23:35 GMT

Ouch. Yeah, that won't work for me...can't have that much of a treat around.
Thx.

> Fudge doesn't usually contain beans but I am told this is a good
> imitation.
[quoted text clipped - 32 lines]
> || with non stick spray. Cover and refrigerate until firm. Cut into
> || pieces. Makes about 3 1/2 lbs. of fudge

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