5 DELICIOUS SUGAR-FREE FUDGE

1.) SUGAR-FREE CHOCOLATE FUDGE INGREDIENTS: Coconut butter, 10 oz. (can be made at home by blending a packet of unsweetened, shredded coconut from "Let's Do...Organic really fast for 10 minutes) Dutch cocoa powder, ¼ cup Cinnamon, ½ tsp. Pure vanilla extract, ½ tsp. Salt, ⅛ tsp. NuNaturals, Vanilla Stevia drops, to taste

DIRECTIONS: Begin by softening the coconut butter. Next, in a large glass bowl, use a hand mixer to whip all the ingredients together until you have a smooth, creamy, rich, and uniform concoction. Pour this batter into a glass baking tray and smooth-en the surface with a fudge spoon.

Refrigerate for a minimum of 5 hours. Let the fudge thaw for a good 20 minutes and then cut into cubes before serving. You can store the cut pieces covered in the fridge for some time.

2.) LOW-CARB SUGAR-FREE BUTTERSCOTCH FUDGE INGREDIENTS: For 50 delectable pieces of heaven, gather: Jell-O Fat-free Sugar-free Instant Butterscotch Pudding, 1 box (small) Cream cheese, 8 oz. Heavy cream, 1 cup Macadamia nuts, 1 cup (chopped) Sugar-free peanut butter, ½ cup Splenda, 2 tbsp.

DIRECTIONS: Using a hand mixer, blend the cream cheese, heavy cream, and Splenda until creamy. Add the peanut butter and whip again. Next add the pudding mix and beat until you have a consistent fudge batter. Fold in the nuts using a fudge spoon to distribute them evenly.

Now, line a 9" x 13" baking pan with aluminum foil and then grease it with nonstick cooking spray, pour the batter into it, even the surface with a spatula, and refrigerate for 3 hours straight. Once it has solidified, lift the fudge out of the pan by holding the edges of the foil and cut 50 fudge pieces, each a 1" square. You can store these in airtight jars for up to seven days at room temperature.

3.) MAPLE PECAN FUDGE INGREDIENTS: Make 2 dozens of these delights with: Butter, 1 stick Peanut butter, 4 oz. Cream cheese, 2 oz. Vanilla whey protein powder, 1 scoop Pecans, ¼ cup (chopped) Splenda, 3 tbsp. Maple extract, 1 tbsp.

DIRECTIONS: Place the butter and peanut butter together in a bowl and microwave them 60 seconds. Add the cream cheese to the same bowl and microwave for 60 seconds again. Use a spatula to mix the three molten ingredients well and then pour the whey powder, maple extract, and the sweetener into the bowl. Now, blend the concoction with a hand mixer for a minute and a half until you are left with a thick batter that holds together.

Finally, fold in the pecans and use a spatula to distribute them evenly. Line two baking trays with wax paper and pour the batter into them (about an inch deep). Chill in the freezer until firm. Remember, this particular fudge variety doesn't become too hard. It usually has a relatively soft and bite-able texture.

4.) VEGAN PUMPKIN FUDGE WITH COCONUT SUGAR For this, you will first need to make the vegan condensed milk. INGREDIENTS in order to do it first... Liquid Stevia, 6 drops Light coconut milk, 1 14-oz. can (you can also opt for almond milk, hazelnut milk, hemp milk, oat milk, rice milk, or soy milk) Barley malt, 2 tbsp. (you can also opt for agave nectar, brown rice syrup, granulated date sugar, honey, or maple syrup) Vanilla extract, ½ tsp. Salt, a dash

DIRECTIONS: In a thick-bottomed copper pan, heat the milk until it starts to boil. Add the barley malt, the Stevia, and the salt to it, once it starts to boil and whisk it with a wire whisk. Lower the heat to medium-low and keep stirring with the wire whisk occasionally.

As soon as you steam steam escaping, bring the heat down further to low and then let it cook uncovered for an hour to an hour and a half until the quantity is half the original quantity of the milk. The consistency will become creamy and thick. Add in the vanilla extract at this juncture, stir to commingle, take it off the stove-top, and allow the milk to cool. Once cool, your condensed milk will be ready to use.

Now, to make a dozen fudge pieces in half an hour, lay your hands on: Canned pumpkin purée, 12 tbsp. Coconut oil, 4 tbsp. (molten) Condensed milk, 8 tbsp. Coconut sugar, 2 tbsp. (ground) Pie spice, 1 tsp. Salt, ½ tsp. + ¼ tsp.

In a cooking pan, pour the pumpkin purée and add ¼ teaspoon salt and heat on low. Let a steady simmer set in and thrive for half an hour until the quantity of the purée is halved. Let it cool and then add the coconut oil to it.

Stir well and then add the condensed milk, coconut sugar, pie spice, and half a teaspoon of salt. Use a hand mixer to blend thoroughly. Pour it into a 7" x 5" baking pan (greased with nonstick cooking spray) and refrigerate until firm. Cut and serve. You can also let the batter set in rectangular plastic candy molds. That will definitely save you some cutting time and it will be easier to pop them out when set.

5.) SUGAR-FREE PEANUT BUTTER FUDGE INGREDIENTS: Peanut flour, 3¾ cup Almond milk, 2 cups Sweetener, to taste

DIRECTIONS: Just commingle the flour and milk well and microwave the concoction for 60 seconds. Add the sweetener and stir to mix. Pour the batter into a loaf pan and freeze until firm. Cube into 1" pieces and refrigerate again, if necessary. Thaw for a bit before serving.

This variety is also a gluten-free, grain-free, low-carb, low-calorie, low-fat, and vegan fudge option. *However, there one other peanut butter fudge recipe that I absolutely must tell you about because this one uses the soft ball process.

INGREDIENTS: All Natural SomerSweet, 2 cups (or any other sweetener that caramelizes) Pecans or walnuts, 1 cup (chopped) Peanut butter, ½ cup Evaporated milk, ½ cup Light corn syrup, 2 tbsp. Vanilla extract, 1 tsp. Salt, ¼ tsp.

DIRECTIONS: Pour milk, syrup, and salt into a saucepan and heat gradually until a boil sets in. Now, do the soft ball test when the temperature of the concoction reaches 235° F (approximately) on the sugar thermometer. For this, you will need to drop a very small amount of the concoction into a bowl of super chilled water. If it balls up in the water but falls flat again when picked up by fingers, it's done.

Remove from the heat once done and then add in the vanilla extract and peanut butter. Do NOT stir to mix the last two ingredients in. They will melt due to the residual heat in the pan. Cool the concoction until tepid and then whisk until you are left with creamy, smooth mixture with diminished sheen. Add the nuts and stir with a spatula to distribute them evenly.

Grease the walls and base of an 8" x 8" baking tray and pour the fudge batter into it. Chill until it has solidified and then dice into 1" cubes. ENJOY!!!😄