Sour Cream Fudge Sugar Free Recipes

SUGAR-FREE CHOCOLATE FUDGE

Steps:

• In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.

SOUR CREAM FUDGE

Steps:

• Butter an 8-inch square pan.
• Butter the sides of a heavy, 2-quart saucepan; add sugar, sour cream, corn syrup, and salt. Cook, stirring constantly, over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and cook until mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 239 degrees F (115 degrees C) or until a small amount of sugar mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat.
• Stir butter and vanilla extract into sugar mixture and cool to lukewarm, about 110 degrees F (43 degrees C). Beat mixture vigorously until fudge is creamy and no longer glossy. Fold cherries and walnuts into fudge; pour into the prepared 8-inch pan. Allow to cool until hardened, at least 1 hour.

EASY SUGAR-FREE FUDGE

Steps:

• Add the chocolate chips and butter to a double boiler and cook over low heat until melted.
• Stir in confectioners, cream, vanilla extract and salt until smooth. Remove from heat.
• Taste and decide if you need more sweetness. Stir in optional walnuts if using.
• Spread batter into a parchment lined loaf pan.
• Refrigerate 30 minutes.

SOUR CREAM FUDGE - SUGAR FREE

Steps:

• Melt chocolate slowly on low power (3) for 2 minutes in the microwave.
• Add butter and heat again for one minute on low power (3). Stir butter and chocolate until melted (heat more if necessary). Stir in sour cream a little at a time. Add Vanilla. Stir in Equal (the sour cream should have cooled the mixture enough to keep it from 'breaking down"). Fold in walnuts and spread in shallow pan or drop by teaspoonfuls onto cookie sheet.
• Chill for 2 hours. Cut into squares. (Note: If you use peanut-butter, the mixture will be very thick and you can roll it into little balls and then roll it in unsweetened cocoa or coconut).

SOUR CREAM FUDGE CUPCAKES (MADE WITH QUINOA FLOUR)

Steps:

• Preheat oven to 375*F. Place the butter and water in a saucepan. Bring to a boil, remove fro mheat, and whisk in the cocoa powder.
• Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blendwell.
• Beat the egg whites until stiff but not dry. Fold into batter.
• Spoon into a muffin tin llined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.

THE BEST SUGAR-FREE FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil.
• Place chocolate in a food processor; pulse until finely chopped.
• Pour evaporated milk into a microwave-safe bowl. Stir in sweetener, 1/2 cup at a time, until dissolved. Add vanilla extract. Stir in chopped chocolate.
• Heat mixture in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth, about 2 minutes total. Stir in walnuts.
• Spread chocolate mixture in the prepared pan. Refrigerate until firm, about 2 hours. Cut into 1 1/2-inch squares.

SOUR CREAM FUDGE

Steps:

• Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
• Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.