I love to ask clients with young children to test new recipes, because kids can be so picky when it comes to trying new things. This recipe totally passed the kid test—one recipe tester reported that she had to hide some of the fudge so she could get a taste.
Ingredients
- 1 cup (2 sticks) unsalted butter
- ¼ cup powdered erythritol
- 1 teaspoon stevia glycerite
- 8 ounces mascarpone or cream cheese (about 1 cup)
- 1 teaspoon apple extract or a few drops apple oil
- ¼ teaspoon fine sea salt
How to Make It
- Line an 8-inch square baking pan with parchment paper, allowing the paper to drape over the sides for easy removal.
- In a small saucepan, melt the butter over medium-high heat (until it turns brown, but not black). Add the erythritol and stevia and continue to cook for about 5 minutes, until well combined.
- Using a handheld mixer on low speed, mix in the mascarpone, apple extract, and salt until combined. Allow the mixture to cool for about 5 minutes, then continue blending until smooth. Alternatively, transfer the mixture to a blender and combine until smooth.
- Pour the mixture into the prepared baking pan and refrigerate overnight. The mixture will thicken a lot. Remove from the pan, peel away the parchment, and cut into 1-inch cubes.
- Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 165 kcal Calories from Fat: 153.9 kcal |
|
% Daily Value*
|
| Total Fat 17.1 g 49% |
Trans Fat 0.0 g |
carbohydrates 1.2 g 1% |
Protein 2.5 g 5% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |