Sugar-Free Maple-Nut Fudge
Equipment
Ingredients
- 1 cup butter
- 8 ounces mascarpone cheese or cream cheese
- 1/4 cup Natural Sweetener
- 1 teaspoon stevia glycerite
- 1 teaspoon maple extract
ADDITIONS:
- 1/4 teaspoon ground ginger
- 1 cup pecans or walnuts
Instructions
- In a small saucepan, melt butter over medium-high heat (heat until it turns brown, not black).
- Add natural sweeteners until sweeteners dissolve and the mixture bubbles just a little.
- Using a hand mixer on low speed, add in extract and mascarpone/cream cheese.
- Mix until combined.
- The mixture will not emulsify until it cools a little. NOTE: I placed the mixture into my blender and combined until smooth which caused it to not separate. If you use a hand mixer, it keeps separating until cooled. So after it cools a bit, whip it together.
- Stir in the nuts and ginger if using.
- Place a piece of parchment in an 8 x 8 square baking pan. Pour mixture into the pan lined with parchment. Refrigerate overnight, the mixture will thicken a lot. Remove from pan, peel away parchment and cut into 1 inch cubes.
Nutrition
Calories: 141.4 | Fat: 15g | Protein: 1.2g | Carbohydrates: 0.7g | Fiber: 0.3g | P:E Ratio: 0.1