Mint Chocolate Soft Fudge

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5 from 1 vote

Mint Chocolate Soft Fudge

This fudge ticks all the boxes: light, creamy, smooth, soft, and rich!

Prep Time15

Chill Time4

Total Time4 15

Course: Desserts, Snacks

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Servings: half in square piece

Calories: 233.57kcal

Author: Sarah DeYoung

Ingredients

8 oz dark chocolate chips, sugar free weighed
2 oz white chocolate chips, sugar free weighed
1 serving Chocolate Mint Keto Chow (or 1 scoop)
1.5 cup xylitol
1 cup heavy cream
1 stick butter
1 tbsp vanilla extract
2 tsp mint extract

Instructions

Line an 8x8” pan with parchment paper and grease.
Add chocolates and Keto Chow to a mixing bowl. A stand mixer will work best but a hand mixer will also work. Set aside.
Butter the sides of a large, lidded, heavy pot with your stick of butter. Pour in the cream and xylitol and stir together. Place over medium heat and stir constantly until it comes to a rolling boil.
At this point, cover with a lid for one minute and then remove lid. Make sure to set a timer. Continue cooking on medium heat until the mixture reaches 230℉ on a candy thermometer. This should take about 2-3 minutes, but it is best to use a thermometer. Do not overcook or leave on the heat too long, or the fudge will crystallize and harden.
Remove from heat and add the remaining butter, the vanilla extract, and mint extract. Let them sit for one minute in the candy mixture without stirring. Pour the mixture over the chocolates and Keto Chow. Do not scrape the pot. Beat fudge on low for two minutes, then on high for five minutes. (Be sure to whip for that full time.) It will have the texture of a soft marshmallow cream.
Pour into the prepared pan. Cover and refrigerate until set—at least four hours, or overnight.
To cut, remove slab with parchment paper and use a sharp knife to cut into even squares. Keep refrigerated in a sealed container.

Notes

*Xylitol is best because it will melt and not leave a grainy texture. Allulose can work, but will be slightly grainy. Do not use erythritol as it will crystalize once heated.

Nutrition