Healthy Triple Chocolate Fudge
And yes, it’s sugar-free! Even though I’m usually not a fan of sugar-free products because of all the strange additives and unhealthy, artificial sweeteners (like Splenda), I saw these bars at Whole Foods and just had to look at the labels.
The Guylian Dark Chocolate has only five ingredients (woohoo!): Unsweetened Chocolate, Maltitol, Cocoa Butter, Soya Lecithin, Natural Vanilla Flavor.
The Guylian Milk Chocolate has only six ingredients: Maltitol, Cocoa Butter, Whole Milk Powder, Unsweetened Chocolate, Soya Lecithin, Natural Vanilla Flavor.
And the Ghirardelli has one simple ingredient: Unsweetened Chocolate.
Maltitol is not sugar-free, but it is lower glycemic than sugar and does not promote tooth decay. I would prefer Guylian to use erythritol, another natural sweetener, but maltitol is still a good replacement for refined white sugar. And, I gotta admit, these chocolate bars come pretty darn close to Hershey’s chocolate…
you know, the love of my life my childhood addiction? Cough cough.
Since I cut out refined sugars from my diet, I no longer purchase Hershey’s bars or condensed milk, so Guylian’s chocolate bars and my recently made fat-free/sugar-free sweetened condensed milk solved my “can’t-make-fudge” dilemma.
So, I made fudge. It was the right thing to do.
The bottom layer of this magnificent fudge is made with the Guylian dark chocolate + my sweetened condensed milk.
The center is made with the Ghirardelli unsweetened chocolate + my sweetened condensed milk.
The top layer is made with the Guylian milk chocolate + my sweetened condensed milk.
I didn’t equally portion out the condensed milk between the layers, as you can see, because the top layer is more like a frosting than fudge as a result from pouring in the remaining condensed milk. Honestly, I like it a little better this way because it makes it seem just a tad bit more decadent 😉 I mean, it’s chocolate + chocolate + frosting. YUM! But, if you would prefer all three layers to be fudge-like, just read the directions #5.