Sour Cream Fudge Sugar Free Food

EASY KETO FUDGE RECIPE WITH COCOA POWDER & SEA SALT

Steps:

• Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs out over the sides.
• Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until fluffy and combined.
• Beat in the cocoa powder, vanilla and sea salt to taste. Adjust sweetener to taste. Do not overmix.
• Transfer the mixture to the lined container. Smooth the top with a spatula or spoon.
• Refrigerate the keto fudge for about 45-60 minutes, until solid.
• Sprinkle the top of the fudge with sea salt flakes and press gently.
• Run a knife along the edge and take out using the edges of the parchment paper. Slice carefully - see post above for slicing tips.
• Keep the fudge refrigerated and bring to room temperature right before serving. You can also freeze it - see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.

SOUR CREAM FUDGE

Steps:

• 1. Prepare a 4x8 loaf pan by lining with foil, butter the bottom of pan and up the sides 2". Set aside.
• 2. In a 2 quart saucepan, mix sugar, salt and sour cream. Cook over medium heat to softball stage, 235 degrees, stirring constantly. It may spit and sputter, be careful.
• 3. Remove from heat, add butter and beat until fudge starts thicken and loose it's gloss. Quickly stir in nuts, if desired and pour into prepared 4x8 loaf pan. Allow to completely cool then cut into 1" squares and enjoy!!! Store in refrigerator in an air tight container. Freezes well.
• 4. *nuts- my favorite is pistachios, then pecans, my dads favorite is walnuts and my grandma's favorite is black walnuts...so the choice is yours! *I've added dried cherries to this before, add with the nuts. *Also, I've used light sour cream and it's turned out just fine. *Also, when time to beat, I use a hand held electric mixer, my mom has always beat by hand, so either method works just fine, though if using a mixer, it cools much faster, so watch it closely as you want to pour it as soon as it starts to loose it's gloss. If you wait to long it will harden and you won't be able to pour it, let alone spread it in the pan. :)

SOUR CREAM FUDGE

Steps:

• Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
• Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.

SUGAR FREE FUDGE POPS (FUDGESICLES) RECIPE

Steps:

• In a medium saucepan, combine all of the ingredients and heat over medium-low heat until the chocolate chips have melted. Whisk continuously, so the mixture does not burn. Remove from the heat.
• Once the mixture has cooled, pour into the popsicle molds. Freeze for 2-3 hours, until the popsicles become slightly firm.
• Remove from the freezer and insert the popsicle sticks. Return to the freezer for a minimum of 6 hours, or overnight.
• Remove from the molds and enjoy immediately or store in a freezer safe container.

OLD FASHIONED SOUR CREAM FUDGE CAKE

Steps:

• Cake: Preheat oven to 350 degF.
• Sift tog.
• flour, baking soda and salt, set aside.
• Cream butter, then add brown sugar and continue beating for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and chocolate.
• Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
• Add boiling water, blending well (batter will be thin).
• Pour into 2 greased and floured 9" round layer cake pans.
• Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans for 10 minutes; remove and finish cooling on racks.
• Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
• Blend; then beat at medium speed of electric mixer for 2 minutes.
• Chill until of spreading consistency.
• Carefully ice cake (cake crumb is very tender).
• You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.

SOUR CREAM FUDGE

Steps:

• Mix sugar, corn syrup, butter, salt and sour cream together. Cook over medium heat until reaches the soft ball stage, 235 degrees.
• Cool to room temperature in the cooking pot.
• Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
• Cut into 24 squares. Keep in covered container chilled.

SOUR CREAM FUDGE

Steps:

• Combine sugar, sour cream, milk, corn syrup, and salt in a heavy saucepan and bring to a boil, stirring constantly.
• Then cover and cook 3 minutes without stirring.
• Remove cover and continue to cook without stirring until mixture reads 234 degrees F on candy thermometer.
• Pour into large mixing bowl.
• Let cool.
• Beat in butter and vanilla.
• Continue beating until fudge loses glossy appearance.
• Pour into 8x8-inch square buttered pan.
• Cool, and cut into squares.

SOUR CREAM FUDGE CUPCAKES (MADE WITH QUINOA FLOUR)

Steps:

• Preheat oven to 375*F. Place the butter and water in a saucepan. Bring to a boil, remove fro mheat, and whisk in the cocoa powder.
• Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blendwell.
• Beat the egg whites until stiff but not dry. Fold into batter.
• Spoon into a muffin tin llined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.

SOUR CREAM FUDGE - SUGAR FREE

Steps:

• Melt chocolate slowly on low power (3) for 2 minutes in the microwave.
• Add butter and heat again for one minute on low power (3). Stir butter and chocolate until melted (heat more if necessary). Stir in sour cream a little at a time. Add Vanilla. Stir in Equal (the sour cream should have cooled the mixture enough to keep it from 'breaking down"). Fold in walnuts and spread in shallow pan or drop by teaspoonfuls onto cookie sheet.
• Chill for 2 hours. Cut into squares. (Note: If you use peanut-butter, the mixture will be very thick and you can roll it into little balls and then roll it in unsweetened cocoa or coconut).