My mom has the absolute best Fudge recipe. It's actually called "No Fail Fudge" because it's stupid easy and really hard to mess up. It also makes a LOT of very rich fudge, which means it's an awesome recipe to make and put out on the side table at the holidays (or to share during a cookie bake).
Since Christmas is just around the corner, and my cookie recipes are still in the beta testing stage, I wanted to get you guys a quick and easy treat to put out at your own celebration that has fairly easy-to-find ingredients. And here it is in my ketofied version of mama's No Fail Fudge.
What makes mom's recipe so easy is that the bulk of it is chocolate chips and sweetened condensed milk, melted together. While we can't use those ingredients, we certainly do have close analogs! I simply swapped out the sugary chocolate for Lily's baking chips, and unsweetened canned coconut cream is standing in for sweetened condensed milk. Add a little powdered swerve, vanilla, a good pinch of salt, and your favorite chopped nuts and it's just a matter of letting it set and cutting into squares.
That's seriously all there is to it!
Notes: Microwaving chocolate can make your life super easy, as long as you're careful to do it in short bursts at half power. If you're afraid of microwaving the chocolate, you just as easily do it in a saucepan on the stove. I included those instructions in the notes section of the recipe below. I'm a giver, y'all.
For the nuts, I used pecans here, because those are my favorite. Chocolate and pecan together are magic to me, but feel free to use whatever nuts you like. It will change the macros slightly, but this makes so many servings it's unlikely to be by a substantial amount.
As far as servings go, my mom had no serving numbers listed on her recipe, mainly because I don't think she's ever counted it. I did count mine, and I got 56 small squares out of one batch. You may get more or less, depending on how you cut it once it's set. I will warn you that when I say this is rich, I'm not kidding! I am a huge recovering chocoholic, and even I can't eat more than one or two pieces at a time, so when I say I recommend you cut it into small squares, I genuinely mean small. Trust me.
Lastly, I sweetened this recipe to my children's tastes. Personally, I can eat 90% and 100% chocolate and be perfectly happy, because chocolate. The children, on the other hand, want it closer to milk chocolate sweet. So, I recommend tasting the mixture once the chocolate is good and melted into the coconut cream, and only add sweetener, a tablespoon at a time, if it needs it to make your own taste buds happy. That way you can get to your own level of desired sweetness and won't waste any ingredients. Less is always more, folks. This recipe is no exception.Print
A ketofied version of my mom’s no fail recipe. Total carb count assumes 56 servings, and that you’ve added four tablespoons powdered sweetener. Changing number of servings or sweetener amount will affect total carbs. Less fiber and 3 g sugar alcohol per serving = 1.6 NET carbs per square.
- 2 (9 oz) bags Lily’s dark chocolate baking chips (18 oz total)
- 1 (13.66 oz) can unsweetened coconut cream (I used Thai Kitchen brand)
- 1 1/2 tsp vanilla extract
- generous pinch sea salt
- 1 c chopped pecans
- Up to 4 tbsp. confectioner’s Swerve (or powdered erythritol)
- Prepare an 8×8 square baking dish by lining with wax paper (yes, I do mean wax paper).
- In a microwave-safe bowl, stir to mix chocolate chips and coconut cream.
- Microwave chocolate and coconut cream mixture in ONE MINUTE increments at 50% power, stirring between each increment until all of the chocolate is just melted. It likely will not be a hot mixture. Just warm is fine as long as the chocolate is melted. Heating beyond this point will cause the chocolate to seize and/or burn. Don’t do that.
- Stir in vanilla, salt, and pecans and taste. If it needs to be sweeter, stir in powdered Swerve, 1 tbsp. at a time and tasting in between each addition, until it’s as sweet as desired.
- Pour the mixture into the prepared baking dish and refrigerate 30 minutes or more, until set. The top may look a hair cloudy. That’s OK.
- Once the fudge is set and solid, remove from the fridge, pull out of baking dish and peel off the wax paper. Cut into approximately 56 small squares.
- Store in an airtight container in the fridge.
Be sure to heat at half power. Alternatively, you could melt the chocolate with the coconut cream over medium-low heat in a saucepan on the stove until just melted together. Add remaining ingredients once it’s off the heat.
- Serving Size: 1 square (1/56 of the recipe)
- Calories: 60.2
- Fat: 5.8 g
- Carbohydrates: 7.4 g
- Fiber: 2.8 g
- Protein: 0.9 g