Growing up in Canada, I often got a big bar of Cadbury’s Fruit and Nut chocolate in my stocking, and this is something of a throw-back to those days of yore. It was never my favorite chocolate bar as a kid, as I much preferred anything filled with caramel. But it would suffice.
Now, though, I love the idea of chocolate stuffed with nuts and dried fruits, and as long as you have my low carb sweetened condensed milk (recipe below), some nuts and some of my sugar-free dried cranberries on hand, you can make this recipe in a matter of minutes. I included some raisins as well, to get that real Cadbury’s Fruit and Nut feel.
I actually feel a little funny bringing you a sweet recipe right after Christmas. This is the time of year, after all, when everyone starts to swear off rich foods and make plans for a healthier New Year. But then, that’s the best part about being on a low carb diet…you can always eat delicious, rich foods as long as they are low in carbs. No need to swear off anything, as long as you make sure to get your veggies too.
Fruit and Nut Fudge – Low Carb and Gluten-Free
1 recipe Low Carb Sweetened Condensed Milk (recipe below)
6 oz unsweetened chocolate, finely chopped
¼ cup powdered Swerve Sweetener or powdered erythritol
1 tbsp butter
½ cup sugar-free dried cranberries
¼ cup almonds, toasted
¼ cup hazelnuts, toasted
¼ cup raisins
1. Line an 8×8 inch pan with parchment paper, so that paper overhangs edges.
2. In a medium sauces pan over low heat, combine sweetened condensed milk, chocolate, powdered erythritol and butter. Stir continuously until melted and smooth.
3. Stir in cranberries, nuts and raisins.
4. Pour mixture into prepared pan and smooth evenly.
5. Refrigerate until set, about 2 hours.
6. Use edges of parchment to remove fudge and cut into small squares.
Notes: Serves 20. Each serving has 6 g of carbs and 1.9 g of fiber. Total NET CARBS = 4.1 g.
Low Carb Sweetened Condensed Milk
1 cup heavy cream (do not use all cream, it will get to thick and clumpy!)
1 cup whole milk
1/2 cup Swerve Sweetener or granulated erythritol
1 tbsp butter
1/8 tsp xanthan gum
1/4 tsp vanilla extract
15 drops stevia extract
1. In a medium heavy saucepan, combine cream, milk and erythritol over medium heat.
2. Bring to a boil, then reduce heat to low and simmer gently for 1 1/2 hours, stirring frequently, until mixture is reduce by half. (No matter how often you stir, thick bits of milk will form on the sides. Leave it there, and try not to disturb it when stirring, or you will get chunky bits in your condensed milk).
3. Add butter and let melt, then briskly whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and stevia extracts.
Notes: Yield: 1 cup (8 servings) Serving Size: 2 tbsp. Each serving has 2 g carbs.
All Day I Dream About Food
Carolyn lives in the Boston area with her husband, two daughters and two sons. Her blog is mostly a low-carbohydrate and gluten-free recipe blog, as she was diagnosed with gestational diabetes during her third pregnancy. She didn’t want to give up her passion for cooking and baking, so Carolyn found ways to indulge in low-carbohydrate treats without losing the flavor. Fun fact: Carolyn has a master’s in Physical Anthropology and Human Evolution from Arizona State University.