Time 10m Yield 64 servings. Number Of Ingredients 5 Steps:
In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.
Time 20m Yield 64 1inch pieces Number Of Ingredients 6 Steps:
Lightly grease 8" square pan with non-stick spray. Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts. Spread mixture in prepared pan. Refrigerate until firm. Cut into 1" squares. Store in refrigerator.
Time 2h17m Yield 15 Number Of Ingredients 5 Steps:
Line an 8-inch square baking pan with aluminum foil. Place chocolate in a food processor; pulse until finely chopped. Pour evaporated milk into a microwave-safe bowl. Stir in sweetener, 1/2 cup at a time, until dissolved. Add vanilla extract. Stir in chopped chocolate. Heat mixture in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth, about 2 minutes total. Stir in walnuts. Spread chocolate mixture in the prepared pan. Refrigerate until firm, about 2 hours. Cut into 1 1/2-inch squares.
Time 15m Yield 16 serving(s) Number Of Ingredients 5 Steps:
Beat the cream cheese with melted chocolate, sweetener, and vanilla until smooth. Stir in nuts. Pour into 8" square foil-lined baking pan. Cover and refrigerate overnight. Serve chilled.
Time 1h15m Yield 16 Number Of Ingredients 3 Steps:
Lightly grease 8x8 inch baking dish. Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.
Time 1h10m Yield 64 pieces, 64 serving(s) Number Of Ingredients 5 Steps:
Put aluminum or plastic foil around an 8x8 pan with high rim. Butter foil and set pan aside. Combine water and stevia in a large saucepan. Put over medium heat and stir until stevia dissolves. Add in evaporated milk and clip candy thermometer to side of pan. Keep stirring until mixture boils and temperature reaches 235°F (113°C). Take the pan off the heat and stop stirring. Let mixture cool to 110°F (43°C), then stir in the grated chocolate until it melts. Beat the mixture with a wooden spoon or spatula until it thickens. When you start to hear popping noises (oxygen) while stirring, add in the nuts and stir until spread out evenly. Pour mixture into prepared pan and refrigerate for several hours until fudge has hardened. Cut into 1 inch squares and serve at room temperature.
More about “the best sugar free fudge recipes”
Yield 25 Number Of Ingredients 4 Steps:
In a medium-sized saucepan, melt chocolate chips in sweetened condensed milk over medium-low heat. Stir in vanilla and salt. Pour chocolate mixture into ungreased 10 inch square pan. Chill several hours until set. Cut into squares.
