Sugar Free Thin Mint Fudge is a yummy version of the popular Sugar-Free Walnut Fudge.
I’d wanted to develop a tweak on it so asked my friend, Tammy, who has guest posted on this blog frequently, what she thought. She sent me this version and I’m so thankful to share the resulting Sugar-Free Thin Mint Fudge with you now.
This very tasty fudge is made with sugar-free chocolate chips for a quick to fix, no-fail holiday fudge recipe. This is not the first time I’ve reached for these type chips when the chocolate sweet tooth called.
Below you’ll find a few more links of other THM-S, low carb, keto dishes created or converted using these fantastic sugar-free chips.
Before Sugar Free Thin Mint Fudge there were the yummy Lily’s Chocolate Covered Cheesecake Bites a couple of Valentines ago.
Then I used that same shell for two other recipes Texas Toffee Bars and Chocolate Covered Strawberry Truffle Pizza. More recently Tammy came up with the Sugar Free Chocolate Chip Skillet Cake and then there’s the Chocolate Chip Espresso Mug Cake that has always been a favorite of mine.
Due to the popularity of these dishes, I went ahead and included a complete collection of them in one post and titled it Sugar-Free Chocolate Chip Recipes.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
For chocolate goodies, I almost exclusively recommend this sweetener. This and just a pinch of mineral salt will be all you need to take care of any bitterness.
https://store.trimhealthymama.com/product/gentle-sweet-xylitol-erythritol-stevia-ground-blend-16oz-bag/?ref=47
https://store.trimhealthymama.com/product/thm-dark-chocolate-chips-16oz-bag-shipped-with-ice-pack/?ref=47
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Sugar Free Thin Mint Fudge
Ingredients
- Line an 8x8 glass square pan with plastic wrap or spray an 8x8 silicon pan with oil.
- 1 cup sugar-free chocolate chips
- 5 tablespoons heavy whipping cream
- 4 tablespoons unsweetened almond milk
- 1/4 cup Gentle Sweet or 1/2 cup confectioners swerve or powdered xylitol
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure peppermint extract
Instructions
- Melt the chocolate chips, cream, and milk in the microwave for 1 minute.
- Remove and whisk it until it comes together and starts looking like melted fudge.
- Add powdered sweetener and extracts.
- Pour into the pan and let it sit for several hours; all day or all night works well.
- It will slip out of the oiled silicon pan or plastic lined glass pan easily. Cut into 16 small pieces and 2 pieces will make a nice chocolatey dessert.
Notes
Other size pans may be used but this size will result in the thin minty pieces as shown.
Yum!!
Made this last night. The only changes I made were that I used coconut milk instead of almond milk and Vitafiber syrup instead of Gentle Sweet.
I put the tray into the freezer overnight because I didn’t want my cat to get at it and there was no room in the fridge. This morning I tried to get them out of the molds and I realized that they were more the texture of what a loose truffle would be – almost solid, but mostly just thick, gooey ganache.
So I started scoping them out of the molds with a spoon and ruled them around in cocoa powder. They taste great, but not really a fudge.
What did I do wrong? The only thing I can think is that it could have been the Vitafiber syrup… It’s a loose honey consistency – maybe that’s why. Anyway, I like the taste and the ease of the recipe, so I will definitely try it again with gentle sweet or another powder based sweetener and see what happens then.
Sorry for the problems. I have never made this fudge with any other ingredients and the texture is always impeccably fudgey. I hope you get a chance to make it again with the gentle sweet and almond milk. I suspect it would be okay with the coconut milk but the flavor will be a bit different. Hope this helps.
Really loved this fudge. Great taste and texture and very easy to make. Thanks for the great recipe that is [not]-ed note- as heavy an S as some.
Thanks Fran and so glad you enjoyed it and thanks for taking the time to let us know! <3 <3 <3
I doubled the recipe and it’s delicious. I’m assuming I need to keep this refrigerated? If it lasts past this evening’s gathering, that is!
Hey Jill! So glad to hear that this recipe is a hit. 🙂 I go ahead and recommend refrigerating all of these recipes, long-term (like all overnight, etc., if they have individual ingredients in them that you’d normally refrigerate.