Easy Peppermint Fudge
Prep time
Total time
Serves: 18
  • 1¾ cups heavy cream (or full-fat coconut cream: top of the milk: if dairy sensitive)
  • ¾ cup Swerve confectioners (or to desired sweetness)
  • 1 tsp stevia glycerite
  • 1 tsp peppermint extract (or other extract like cherry)
  • 6 oz unsweetened baking chocolate, chopped fine
  1. Place a piece of parchment paper into an 8x8 inch pan.
  2. Grease the parchment lightly for easy removal.
  3. In a small saucepan over medium heat, stir together the heavy cream, natural sweeteners and extract. Bring to a light simmer then remove from heat and add the finely chopped chocolate. Stir until smooth and the chocolate is totally melted. Taste and adjust sweetness to your liking.
  4. Pour chocolate mixture into the prepared pan and spread evenly to the edges. Place pan into the freezer for about 30 minutes or until firm.
  5. Cover and refrigerate until set, about 2 hours or overnight. Cut into 18 squares.
  6. NOTE: If the mixture is too thin, add 4 tablespoons cream cheese (or Kite Hill cream cheese if dairy free) to the mixture and allow to set.
Nutritional Information: (Per serving)
138 calories, 12.5g fat, 1.3g protein, 2.7g carbs, 2g fiber
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/peppermint-fudge/