This blog has moved!

You should be automatically redirected in 5 seconds. If not, visit:

February 4, 2012

Triple Chocolate Fudge

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:

Yes, as promised...  FUDGE.

And, as you can see...  CHOCOLATE FUDGE.


And yes, it's sugar-free!  Even though I'm usually not a fan of sugar-free products because of all the strange additives and unhealthy, artificial sweeteners (like Splenda), I saw these bars at Whole Foods and just had to look at the labels.

The Guylian Dark Chocolate has only five ingredients (woohoo!): Unsweetened Chocolate, Maltitol, Cocoa Butter, Soya Lecithin, Natural Vanilla Flavor. 
The Guylian Milk Chocolate has only six ingredients: Maltitol, Cocoa Butter, Whole Milk Powder, Unsweetened Chocolate, Soya Lecithin, Natural Vanilla Flavor. 
And the Ghirardelli has one simple ingredient: Unsweetened Chocolate.

Maltitol is not sugar-free, but it is lower glycemic than sugar and does not promote tooth decay.  I would prefer Guylian to use erythritol, another natural sweetener, but maltitol is still a good replacement for refined white sugar. And, I gotta admit, these chocolate bars come pretty darn close to Hershey's chocolate...

you know, the love of my life  my childhood addiction?

cough cough.

Since I cut out refined sugars from my diet, I no longer purchase Hershey's bars or condensed milk, so Guylian's chocolate bars and my recently made fat-free/sugar-free sweetened condensed milk solved my "can't-make-fudge" dilemma.

So, I made fudge.

It was the right thing to do.

The bottom layer of this magnificent fudge is made with the Guylian dark chocolate + my sweetened condensed milk.
The center is made with the Ghirardelli unsweetened chocolate + my sweetened condensed milk.
The top layer is made with the Guylian milk chocolate + my sweetened condensed milk.

I didn't equally portion out the condensed milk between the layers, as you can see, because the top layer is more like a frosting than fudge as a result from pouring in the remaining condensed milk.  Honestly, I like it a little better this way because it makes it seem just a tad bit more decadent  ;)

I mean, it's chocolate + chocolate + frosting.  YUM!

But, if you would prefer all three layers to be fudge-like, just read the directions #5.

Three-Chocolate Fudge:  [sugar free, high fiber]
(makes 16 fudge bites)

   one recipe Sweetened Condensed Milk, divided
   7oz Sugar-Free Dark Chocolate (2 bars of the Guylian)
   4oz 100% Cacao Unsweetened Chocolate (1 bar of the Ghirardelli)
   7oz Sugar-Free Milk Chocolate (2 bars of the Guylian)

1.  Line a brownie pan with parchment paper both ways
2.  Melt each different chocolate in separate microwave-safe bowls at thirty-second intervals, stirring in between each one, until chocolate melted
3.  For the bottom layer, add ~1/2 cup-3/4 cup of the condensed milk to the dark chocolate and stir.  Start out with 1/2 cup, and work your way up to 3/4 cup if needed--mixture should look like paste.  Scoop mixture into brownie pan and spread.  Put pan in freezer while you make next layer.
4.  For the middle layer, add ~1/2 cup-1 cup of the condensed milk to the unsweetened chocolate and stir.  Start out with 1/2 cup and work your way up to 1 cup if needed--mixture should look a little different than the other mixture.  If too dry, add more condensed milk.  Take the brownie pan out of the freezer and scoop this mixture in and spread.  Freeze again.
5.  For the top layer, add about ~3/4 cup-1.5 cups of the condensed milk to the milk chocolate and stir.  Use 3/4 cup if you want it like real fudge or 1.5 cups if you want your top layer to look like mine.  Pour into the brownie pan and freeze until top layer is firm, then slice (I didn't do this because I'm impatient.  I think I waited a good twenty minutes before slicing and devouring)

1.  Next time I make this I will definitely measure out how much condensed milk should go into each layer instead of eyeballing it
2.  Next time I will also add 1/2 tsp instant coffee to the middle layer or some extracts (like coconut or almond) to change up the flavor, even though it's pretty mind-blowing already...

Sorry, this isn't for you.

I'm taking this one with me, thank you very much.



  1. That will get me sugar high but definitely tempting

    1. even though they look loaded full of sugar (and taste like it), they're actually free of it!

      so go on, give in to temptation ;)

  2. This is chocolate fudge in the truest sense. Really a must try!

  3. Wow, I'm impressed! This looks and sounds delish and love that there's no sugar.

  4. Refreshing! Can hardly wait to try it out!

  5. Omygosh YUM! I'm so happy I just found your blog on food gawker :) This fudge looks amazing! On my list of recipe to try!

  6. Malitol actually has a MUCH higher glycemic index than sugar. I don't have the numbers in front of me, but it's something like 68 for sguar and 100+ for malitol. Malitol is absolutely the WORST sugar alcohol you can eat for your blood sugar, and causes more stomach upset in most people than even sorbitol does.

    1. From what I have read and researched, maltitol has a lower glycemic index compared to sugar. Maltitol has a GI of ~52. It can cause an upset stomach in people who are sensitive, I don't find myself sensitive to it so I am okay with this chocolate fudge recipe. It is important not to eat too much of maltitol (or anything for that matter), balance is key. I agree that maltitol is not good for diabetics because it DOES affect blood sugar levels, but I do not believe it is the worst sugar substitute. It is much better than aspartame and sucralose.
      If you are diabetic or struggle with your blood sugar levels, talk to your doctor to find out which sugar substitute is best :)


Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...