Healthier Fantasy Fudge (keto, vegan)
This recipe for Sugar-free Fantasy Fudge is kind of a dream come true! I took a traditionally sugar-laden Holiday Treat and made it into a Keto Fudge that you can indulge in without all the carbs! Bonus--it's easily done dairy-free too and there's also a vegan fudge option for those who need it! Healthier fudge for everyone!!
Fudge is one of those special indulgences--it's super rich and people are willing to pay a lot for the little gems of rich chocolateyness or rich peanutbutteryness, or rich whateverness the fudge is made of.
Yum.
Problem is, fudge is LOADED with sugar. Lots of it.
So for those of us who are watching carbs, it's a big no no. As in NO.
So what is a fudge-loving, carb-watching chocolate freak supposed to do?
You make a Sugar-free, Low-carb Fudge--that's what!
What Is Fantasy Fudge?
There used to be a "famous" recipe on the back of Kraft Marshmallow Creme jars (remember that stuff???!! I actually used to eat Fluffernutter sandwiches sometimes--confession time) for what was also called "Marshmallow Creme Fudge".
Maybe it was called Fantasy Fudge due to it being easy to make, or maybe because it tastes amazing. I don't know.
I do know that the fudge gets its crackly top from the presence of marshmallows or marshmallow creme inside, and that it's delicious.
So you need marshmallows or marshmallow cream to make this Keto Fantasy Fudge recipe work. Sounds uber healthy, doesn't it?
Well, hint: It isn't. But I love trying to make healthier versions of foods--so I decided to go for it.
How to Make Fantasy Fudge Healthier
I hadn't heard about Fantasy Fudge in a long time, but when a friend reminded me about it a bit ago, I figured I wanted to take a run at it to see if I could recreate this in a low-carb or at least somewhat-healthier version.
And I did.
Now, I could have gone out and bought Keto Marshmallow Cream or Low-Carb Marshmallows, but no--I had to do it all from scratch. You don't have to do that, but I must say, it was really fun to see it all come together.
We decided to go full DIY and make this Low-carb Fudge using my Homemade Sugar-free Marshmallows and Homemade Chocolate Chips.
And it turned out pretty great!
Equipment
9x13 baking pan (any other size will work, but your fudge will be thinner or thicker as a result)
parchment paper or wax paper
candy thermometer - optional
How to Make This Fudge
Prepare a 9x13-inch baking pan greasing or lining with parchment paper or wax paper.
1, and 2. Add the sweetener, butter (or alternative), and evaporated milk to a large saucepan.
3. Heat over medium heat to a boil.
Reduce heat to maintain the boil without overheating, and stir constantly for 4-5 minutes. Alternatively, you can heat the mixture to 234 degrees Fahrenheit, but 4-5 minutes should be sufficient if you don't have a candy thermometer.
Remove from heat.
4. Quickly add the chocolate chips, marshmallows, and vanilla extract to the saucepan and
5. stir until smooth.
6. Pour the mixture into the prepared pan.
Let the fudge set for at least 3-4 hours at room temperature, or place in fridge for faster cooling and a firmer result.
Slice the fudge.
Store the fudge in the refrigerator for longer shelf life.
How To Cut Fudge Cleanly
Cutting Tip: If you have trouble getting a clean cut, warm your knife between cuttings with warm water. Dry the knife after warming it, and make sure to wash the knife clean between cuttings.
Recipe Notes
Boil It!: You really need to boil as indicated. It keeps the fudge from being grainy.
Cool It!: Let the fudge cool completely before eating. It sets up well, but it can take awhile. You can pop it in the freezer if you're having a true "I need fudge now" attack.
Sweeteners: Of course you can make this Sugar-free Fudge using whatever sweeteners you like--but choosing wholesome is better for you, of course. We all know that refined white sugar isn't the best for you!
Marshmallow Options: You can use either a vegan marshmallow fluff, vegan marshmallows, keto marshmallows, or keto marshmallow fluff. All should work in this recipe. I used my Homemade Sugar-free Marshmallows and it worked out great!
Special Diet Options
We had so much fun making this recipe--and really almost everyone can enjoy it. Here are the options for making this healthier fudge recipe work for almost any kind of special diet.
THM: For those following the Trim Healthy Mama plan, this Fudge, as written, is a THM:S recipe.
AIP: You could use coconut sugar, as well as carob, and make this fudge AIP friendly. I haven't tried it but it should work just fine.
Keto / Low carb: This recipe, as written, is keto and low-carb friendly. Here is an option for buying keto marshmallows.
Paleo: Use honey, maple syrup or coconut sugar for the sweeteners. I think coconut sugar would work the best here. Again, I haven't tried these, but I think they would work just fine.
Vegan: Substitute coconut oil for the butter. Use agar for the Sugar-free Marshmallows. Alternatively, buy vegan marshmallows. Make sure to use vegan / dairy-free chocolate chips.
Share your photos of this vegan fudge and follow me on Pinterest, tag me @wholenewmom on Instagram.
Let's show others how Healthy Living can be flexible, doable, and balanced!
Healthier Fantasy Fudge
Ingredients
- 2 1/4 cups low carb sweetener
- 3/4 cup butter (see Recipe Notes for alternative)
- 2/3 cup vegan evaporated milk
- 12 ounces sugar-free chocolate chips (see Recipe Notes for alternative)
- 7 ounces marshmallows (approx 24 marshmallows or Homemade Marshmallows See Recipe Notes for options.)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare a 9x13-inch baking pan greasing or lining with parchment paper or wax paper.
- Add the sweetener, butter, and evaporated milk to a large saucepan. Heat over medium heat to a boil.
- Reduce heat to maintain the boil without overheating, and stir constantly for 4-5 minutes. Alternatively, you can heat the mixture to 234 degrees Fahrenheit, but 4-5 minutes should be sufficient if you don't have a candy thermometer.
- Remove from heat.
- Quickly add the chocolate chips, marshmallows, and vanilla extract to the saucepan and stir until smooth.
- Pour the mixture into the prepared pan.
- Let the fudge set for at least 3-4 hours at room temperature, or place in fridge for faster cooling and a firmer result.
- If you chose not to use paper or foil, when firm, simply cut the fudge into small pieces in the pan.
- If you did choose to use a baking pan liner, when firm, lift the entire block of fudge using the edges of the paper or foil, placing the block on a cutting board. Cut into serving-size pieces.
- Store the fudge in the refrigerator for longer shelf life.
Notes
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
I would LOVE to hear what you think about this Keto Fudge!
Did you know what Fantasy Fudge was before reading this post?
I was wondering, if I make your marshmallows do I use them all in the fudge? You say 7 ounces, but is that all of them? Thanks!
Hi there. Good question! I haven't made the marshmallows in quite awhile but I just use 24 pieces of the homemade ones cut to the size of normal marshmallows and that should work.
Sorry about that - I can try to make it again soon and do a more exact measurement. Hope it works well for you!
Hi again - I was thinking that this recipe is almost for sure more than 7 oz so I would just make it and use 7 ounces. Hope they turned out well for you!
Thanks for your help. I know it says to use seven ounces, but I don’t have a scale. It was very helpful to know the estimate of 24 pieces you gave. It came out well, but is very sweet (the marshmallows), but the fudge is great and set up right. Really appreciate these recipes 😊
You are so welcome! I'm glad you liked it. I hope to redo the marshmallow recipe soon so you can check back to see :). I'm so glad to have helped!
hello, i was wondering what type of sugar do you use? i have a monk fruit blend with erythritol and i did not know if i were to use the powder sugar kind so it does not have the crystalized texture that the granular version usually does or does the boiling process actually make it smooth? and how much of the powder would i use? also if i were to make your marshmallows could i use the powder sugar instead of the vegetable Glycerin and how much would i use to replace that?
I switch back and forth. I use the monk / eryth blend often and sometimes xylitol but I like to mix it up and blend them often for better results as you can see in this post https://wholenewmom.com/how-to-like-stevia/
It's hard to know what to do w/ the glycerine. If you change it out, they will be different for sure. I'm not sure how to advise. I would maybe try hmmmmm....double the amount and see? Sorry I like them as is and I know it will change things up quite a bit if you do that. Thank and hope they work out OK for you!
Can you use heavy whipping cream instead of the vegan canned milk?
Yes, that should be fine! Let me know how it turns out!
Are you willing to share your marshmallow recipe? I would love to try this recipe.
Hi there! There's a link in the recipe...let me know if you can't see it. There is also another link in the Recipe Notes section. Hope you like this and sorry for the delay!
Wow! Thank you for this perfect Christmas recipe! Can't wait to try it!
Thanks so much! Hope you like it!