gingerbread fudge

Gingerbread Fudge (Low Sugar)

Gingerbread Fudge (Low Sugar) Recipe
Prep time
Cook time
Total time
Serves: 80
  • 24 Tbsp. Wholesome Sweeteners Organic Zero
  • 8 Tbsp. Navitas Naturals Organic Palm Sugar
  • ¼ c. molasses
  • ½ tsp. cream of tartar
  • 8 oz. Dagoba Unsweetened Organic Baking Chocolate
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ¼ tsp. salt
  • 12 TbspNative Forest Organic Classic Coconut Milk
  • ¼ tsp. cloves
  • ¼ tsp. nutmeg
  • 2 Tbsp. Kerrygold Irish Butter
  • 1 tsp. vanilla extract
  1. Line an 8x8 pan with unbleached parchment paper and spray with nonstick cooking spray.
  2. Combine the erythritol, palm sugar, molasses, coconut milk, salt, and cream of tartar in a medium-large saucepan over medium heat. Stir until the crystals dissolve, and scrape down the sides with a silicone spatula. Insert a candy thermometer.
  3. Once the mixture begins to bubble, add the chocolate. Stir until melted.
  4. Once the chocolate is melted into the fudge mixture, brush down the sides of the pan with the silicone spatula, and bring the candy to a boil.
  5. Continue to cook, without stirring, until it reaches 238 degrees.
  6. Remove the fudge from the heat. Take out the candy thermometer.
  7. Add in the spices, butter and vanilla, and stir vigorously with a wooden spoon or mixer with paddle attachment.
  8. Stir the fudge until it begins to firm up and hold its shape. It will also lose its sheen and lighten in color. (NOTE: This will take 10-15 minutes by hand, or approximately 5 minutes if using an electric mixer fitted with a paddle attachment. Watch carefully; using an electric mixer can cause the fudge to become overbeaten)
  9. Once the fudge begins to hold it shape and set, scrape into the prepared pan, smoothing the top to create an even layer.
  10. Cool at room temperature for 1 hour before cutting. To serve, cut into 1-inch squares.
  11. Store in an airtight container at room temperature for up to a week.

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Nutrient Information Per Batch

2051.81 kcal Calories, 208.38 mg Calcium, 175.41 g Carbohydrate, 80 mg Cholesterol, 172.44 g Total Fat, 41.93 g Fiber, 18.79 mg Iron, 209.35 mg Magnesium 1431.37 mg Potassium, 32.23 g Protein,15.32 mcg Selenium, 897.18 mg Sodium, 90.49 g Sugars, 0.35 mg Zinc, 118.19g Saturated fat, 0 trans Fat, 0.06 g Monounsaturated fats, 0.09 g Polyunsaturated fats, 812.75 IU Vitamin A, 0.58 mg Vitamin B6, 0 mcg Vitamin B12, 0.57 mg Vitamin C, 0 IU Vitamin D, 0.2 Vitamin E, 1.65 mcg Vitamin K, 1.22 mcg Folate,0.04 mg Vitamin B1(Thiamin),0.83 mg Vitamin B3(Niacin),0.01 mg Vitamin B2(Riboflavin), 0.45 mcg Lycopene, 6.66 mcg Lutein and Zeaxanthin, 0.02 g ALA, 0 g EPA, 0 gDHA,30.66 mg Phosphorous, 2.12 mg Manganese, 0.03 mcg Alpha carotene, 4.3 mcg Beta carotene, 6.66 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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