I was honest when I said that I abide by the adage that calories, fat, and carbs don’t count in December, but that doesn’t mean that I don’t try, where I can, to trim all of them to try and stay loyal to my Keto lifestyle. So, this is the Chocolate Peppermint Fudge from a couple of days ago, just slimmed down a bit… As written, each of the 36 pieces clocks in at 77 Calories, 5.6g Fat, and 2.6g Carbs. Because this fudge turned out so rich, and was so thick from the 8 x 8 pan, I cut each piece in half again so the nutrition information in that case would be: 38.5 Calories, 2.8g Fat and 1.45g Carbs. My sweet tooth was completely satisfied with one piece halved. #ThisGirlLovesToEat
Naughty But Nice Peppermint Fudge
- 1 TBLS Melted Butter
- 1 Cup Truvia
- 1 Cup Heavy Cream
- 3 TBLS Keto Light Corn Syrup
- 2 TBLS Water
- 1/2 tsp Kosher Salt
- 4 Ounces Unsweetened Baking Chocolate
- 2 Ounces 60% Bittersweet Baking Chocolate
- 2 tsp Vanilla
- 4 TBLS Butter, cut into pieces
- 1/8 to 1/4 tsp Peppermint Oil (to taste – see tip below)
- 2 Ounces Peppermint Candies, finely crushed
Line an 8×8″ baking dish with foil, overlapping the edges. Melt 1 TBLS Butter and brush the foil with it thoroughly.
Heat Truvia, cream, corn syrup, salt, and 2 Tbsp. water in a medium saucepan over medium heat, stirring, until sugar dissolves. Add chocolate. Stir until melted and mixture is smooth, then bring to a boil. Fit saucepan with candy thermometer and increase heat to medium-high. Cook, brushing down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238° F.
Immediately pour mixture into a large bowl. Dot top of mixture with butter; do not stir. Rinse thermometer, removing any sugar crystals, pat dry, and fit on bowl. Let mixture sit until thermometer registers 110° F, 30–45 minutes.
Remove thermometer. Add vanilla extract and peppermint flavoring to mixture and beat with a hand mixer (I admit I used my stand mixer…I don’t own a hand mixer :|) on high speed until mixture is light and thick like frosting and has lost its high gloss (will still have a slight sheen), about 4 minutes.
Scrape into prepared pan; smooth surface, then top with peppermint candies, pressing gently into surface. Cover with plastic and cool in refrigerator until set, at least 3 hours.
Using foil, remove fudge from pan, peel away foil, and cut fudge into a 6×6 grid to make 36 squares.
Nutrition Information: (Makes 36 Squares – 1 piece per serving)
- 77 Calories
- 5.6 g Fat
- 2.6 g Carbs
- <1 g Protein
Do Ahead: Fudge is best stored in a tightly sealed container, between layers of waxed paper, in the refrigerator.
Tips: 1) Crush the candies in a zip bag using a rubber mallet or rolling pin, 2) Peppermint oil is quite strong so, for less intense peppermint punch, you can easily cut it to 1/8 tsp, and 3) A hand mixer is better than a stand mixer for this recipe, but I do admit that I got lazy this time and used the stand mixer and it turned out just fine.