Low Calorie Fudge
A rich, low-calorie fudge with the creamy sweetness of marshmallows and chocolate, perfect for satisfying cravings while keeping calorie count in check. Great for sharing or gifting.
Ingredients
Instructions
- Mix sugar, evaporated skimmed milk, marshmallows, butter, and salt in a heavy 2-quart saucepan.
- Cook over medium heat to a boil, stirring constantly until bubbling all over.
- Boil and stir for 5 minutes, then remove from heat.
- Stir in semi-sweet chocolate morsels until completely melted.
- Mix in chopped nuts and vanilla.
- Pour the mixture into a buttered 8-inch square pan and let cool.
- Cut into 30 pieces and serve.
Tips & Substitutions
For a lower sugar option, consider using a sugar substitute that measures cup-for-cup like erythritol. If you want a creamier texture, add an extra tablespoon of butter. Make sure to stir constantly to prevent the mixture from burning. You can also use dark chocolate morsels for a richer flavor, which pairs beautifully with the sweetness of this fudge.
Serving Suggestions
Cut the fudge into small squares and serve as a sweet treat after meals or during gatherings. It pairs well with coffee or tea. For a fun twist, try serving it alongside In The Pink Salad for a refreshing contrast. You could also use it as a topping for ice cream or mix it into a dessert charcuterie board.
Storage & Reheating
Store the leftover fudge in an airtight container at room temperature for up to a week. If you want to keep it longer, refrigerate it, where it can last for up to two weeks. For easy serving, slice it into squares before storing. Reheat in the microwave for a few seconds if you prefer a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Low Calorie Fudge contains roughly 99 calories, with 1g protein, 7g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of evaporated skimmed milk?
Using regular milk instead of evaporated skimmed milk will change the texture and consistency of the fudge. Evaporated milk adds creaminess and helps achieve the right firmness. If you need a substitute, you can try mixing whole milk with a little cornstarch to thicken it up.
What can I use instead of nuts if I have allergies?
If you have nut allergies, you can simply omit the nuts from the recipe. Alternatively, you can substitute them with seeds like sunflower or pumpkin seeds for added crunch without the allergenic risk. Chocolate chips or dried fruit can also add interesting texture and flavor.
How do I know when the fudge is done cooking?
The fudge is done cooking when it reaches a soft ball stage, which is around 234°F to 240°F on a candy thermometer. If you don't have one, you can test by dropping a small amount of the mixture into cold water; it should form a soft ball that holds its shape. Stirring constantly while boiling is key to achieving the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).