Servings: 12 Prep: 5 mins Cook: 20 mins Total: 6 hrs
When I was a kid, we would travel into Gold Rush territory and visit a historic old town called “Columbia“, in California. Aside from the crazy rock gardens formed by mining methods and the local “Moaning Caverns”, one of my favorite things to do was drink Sarsaparilla and eat handmade fudge. YUM!
This fudge recipe is interesting. It’s actually made in a manner very similar as most fudges. It is heated to a “soft ball” stage, and then cooled, where it hardens to the texture of fudge! The only fudge I’ve ever had had a somewhat grainy effect, from the crystallized sugar. THIS fudge is no different. The erythritol re-crystallizes and creates a grainy/gritty texture. It’s not at all unpleasant, but it’s not a “smooth” fudge. Also, for anyone familiar with large quantities of erythritol, there is a very mild “cooling” sensation that occurs, when eating it. I’ve never really noticed it before, but it’s noticeable in this recipe. To be perfectly honest … I kind of like it! It’s like an air conditioner … in my mouth!
Finally, this fudge was INCREDIBLY sweet. Sickeningly sweet. This is part of the allure of fudge for a kid, but as a grown-up, it was too much. In retrospect, I would’ve thrown a cup or two of chopped walnuts into it, prior to cut the sweet. (included in the recipe, as I feel it’s somewhat necessary)
Note: I used a sugar equivalent called “Swerve” for this. It did work, but … it also re-crystallized. I suspect this wouldn’t work with something like Splenda. It also wouldn’t work with liquid sweeteners or pure stevia.
Sweet, Dark n' Nutty-Gritty FudgePrint Rate
- 1 1/2 cup 'Swerve' or other sugar replacement
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cream heavy whipping
- 1/2 cup almond milk unsweetened
- 1 dash salt
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 1/2 cup walnuts chopped
- Line a baking pan (I used an 8-inch cake pan) with parchment paper and grease it up, a bit.
- Add the sugar equivalent, cocoa powder, cream, almond milk and a dash of salt to a medium-to-large sized sauce pot, over medium heat and bring to a simmer.
- Turn the heat down low and allow the mixture to slowly simmer and roll, until the temperature rises to 240 F (you will need an accurate thermometer). Please be VERY careful with this hot mixture. Some of the worse burns I know of were caused by hot molten sugar.
- Add the fresh butter, walnuts and vanilla. Mix well. The overall mixture should be smooth looking (and not gritty), short of the new walnuts.
- Pour your mixture into your prepared pan and set it on a cooling rack. Allow to fully cool (about 5 to 6 hours).
- Remove from the pan and slice into portions!
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* Learn More: More about this recipe and nutrition …