This easy-to-make sugar free fudge makes a welcome addition to any Easter basket. It requires barely any cooking and can be customized almost endlessly. You can add most any flavored extracts you like for bold, fun flavor – stir in a teaspoon of cherry, strawberry, raspberry, almond or root beer extract in addition to the vanilla to make a sugar free confection everyone will love. And don’t forget the food coloring – mix it in thoroughly so the candy has a uniform color. It’s better to start with just a few drops and add more until you’ve achieved the level of vibrancy you’d like.
For this recipe, you’ll need an 8″ square pan.
1/4 cup butter
1/3 cup sugar free white candy coating chips
1 cup sucralose (brand name Splenda)
1 8 oz. package cream cheese, slightly softened
1 teaspoon vanilla
1 teaspoon of another flavoring extract (optional)
food coloring (optional)
In a medium-sized bowl, microwave the butter until it’s melted, about 30-45 seconds. Stir in the candy coating chips until they’re melted. Stir in the sucralose and flavor extracts, mixing well.
In a large bowl, use an electric mixer to beat the cream cheese until it’s smooth. Beat in the candy coating mixture until it’s thoroughly combined. Finally, beat in the food coloring, adding a little at a time until the desired color is achieved.
Spray the 8″ pan with nonstick spray. Spread the candy inside, and refrigerate until firm. When the candy is firm, cut it into 1″ squares. If you’re including this candy in an Easter basket, one good way to wrap it is in plastic cellophane (not plastic wrap). Place each square on a piece of cellophane big enough to wrap the candy completely, with about 1 1/2″ of overhang on each end. Wrap the candy, and secure each end with a length of curling wribbon. Curl the ribbon for a festive finish. If this candy needs to be stored for a few hours or overnight, keep it in the refrigerator.
Check out some more choice sugar free candy recipes!