Dairy-free Fantasy Fudge

Name: Dairy-free Fantasy Fudge
Prep time: 5 min
Cook time: 15 min
Yield: 50 pieces
Ingredients: 2 1/4 cups low carb sweetener; 3/4 cup butter; 2/3 cup vegan evaporated milk; 12 ounces sugar-free chocolate chips; 7 ounces marshmallows; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs
Servings
50 pieces
Calories
77 kcal
Course
Dessert
Cuisine
Vegan, Keto

Dairy-free Fantasy Fudge

Iris Warren

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This Healthier Fantasy Fudge is a modern-day "health-conscious" version of the traditional "Fantasy Fudge" or "Marshmallow Cream Fudge," done sugar free and low carb!

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Ingredients

Servings

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

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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

Make Sure to Boil: You really need to boil as indicated. It keeps the fudge from being grainy.
Cool Completely: 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!
Nutrition Estimates were made using low-carb marshmallows and low-carb chocolate chips, and a low-carb sweetener.

Nutrition Information

Show Details

Calories 77kcal (4%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 7mg (2%) Sodium 36mg (2%) Potassium 1mg (0%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 85IU (2%) Calcium 1mg (0%) Iron 1mg (6%) Net Carbohydrates 3g

Nutrition Facts

Serving: 50pieces

Amount Per Serving

Calories 77 kcal

% Daily Value*

Calories	77kcal	4%
Carbohydrates	5g	2%
Protein	1g	2%
Fat	7g	11%
Saturated Fat	4g	20%
Cholesterol	7mg	2%
Sodium	36mg	2%
Potassium	1mg	0%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	85IU	2%
Calcium	1mg	0%
Iron	1mg	6%
Net Carbohydrates	3g