Sugar-Free Chocolate Fudge

This fudge skips both the sugar and the candy thermometer. There’s no boiling or fussing with soft-ball stage; you simply beat the ingredients smooth and chill.

The base is cream cheese, which whips into a dense, creamy fudge texture and carries the chocolate flavor beautifully. Unsweetened chocolate keeps it deeply chocolatey without added sugar, while a granulated sugar substitute does the sweetening, making this a treat that works for low-carb and diabetic diets.

A pinch of salt sharpens the chocolate, and chopped pecans or walnuts add buttery crunch.

You spread it in a foil-lined pan and chill it overnight, which is what firms the cream cheese into sliceable fudge.

Cut into small squares and serve well chilled, since it softens at room temperature.

It’s about as easy as homemade fudge gets, and a smart option when you want chocolate without the sugar.

Chef Tips

• Soften the cream cheese fully so it beats smooth with no lumps.
• Add the melted chocolate slowly while beating so it incorporates evenly.
• Chill at least 8 hours, ideally overnight, so it sets firm enough to cut.
• Keep it refrigerated and serve cold, since it’s soft at room temperature.

Variations

• Stir in a little instant coffee or espresso powder to deepen the chocolate.
• Add a few drops of peppermint or orange extract.
• Swap pecans for walnuts, almonds, or leave the nuts out.