Chocolate Peppermint Fudge
This chocolate peppermint fudge smells and tastes like Christmas. It's rich, creamy, and high in fat, but it keeps its shape and won't melt in your hands.
Serving: 24
Calories: 146.42kcal
Ingredients
- 2 cups heavy whipping cream
- 2/3 cup granular erythritol
- 4 tbsp butter
- 1 tbsp peppermint extract
- 1 1/2 cups Lily's milk chocolate chips
- 1 serving Chocolate Keto Chow (or 1 scoop)
Instructions
- In a large pan over medium heat, mix together the heavy whipping cream, erythritol, butter, and peppermint extract, stirring often for about 15-20 minutes until a golden brown, thick sweetened condensed milk forms.
- Remove from heat and let cool for 15 minutes before stirring in chocolate chips and Keto Chow. If you do not let it cool and mix in the chocolate too early, the fats may separate and make the mixture clump.
- Whisk in chocolate chips and Keto Chow until smooth. Scrape mixture into a 9x9 pan lined with parchment. Cover with plastic wrap and cool for at least one hour before slicing and serving.
- Serve chilled. Store leftovers covered in the refrigerator up to 5 days for best freshness.
Photos by Sarah DeYoung Photography
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