detail Fudge

Chocolate Walnut Fudge Recipe with Truvía® Cane Sugar Blend

Holiday marshmallow fudge with less sugar and fewer regrets. Made with Truvía® Cane Sugar Blend, these candies have 24% fewer calories* and 50% less sugar* than the full-sugar version. Makes 48 pieces.

Serving size

3 pieces (40g)

Calories

160 Calories

Ingredients

  • 1 cup (250 mL) Truvía® Cane Sugar Blend

  • 3⁄4 cup (175 mL) salted butter

  • 1 can (5 oz.) fat-free evaporated milk

  • 1 cup (250 mL) semi-sweet chocolate chips

  • 1 jar (7 oz.) marshmallow crème

  • 1 cup (250 mL) chopped walnuts

  • 1 tsp (5 mL) vanilla extract

Directions

  • 1.

    Bring Truvía® Cane Sugar Blend, butter and milk to a boil in a medium saucepan over medium heat.

  • 2.

    Stirring continuously, heat for an additional 10 minutes or until the candy thermometer reaches 234° F (112° C).

  • 3.

    Remove from heat.

  • 4.

    Stir in chocolate chips then marshmallow crème.

  • 5.

    Add walnuts and vanilla.

  • 6.

    Pour into an 8”x 8” aluminum pan and cool overnight.

  • 7.

    Cut into 1” x 1” pieces.

*These candies have 160 calories and 10 grams of sugar per serving as compared to the full-sugar version that has 210 calories and 22 grams of sugar per serving.

Nutrition Per Serving

Calories 160
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 15mg
Sodium 50mg
Total Carbohydrate 18g
Dietary Fibre 1g
Sugars 10g
Erythritol 4g
Protein 2g
Vitamin A 4% DV
Vitamin C 0% DV
Calcium 2% DV
Iron 4% DV
Chocolate Walnut Fudge Recipe with Truvía® Cane Sugar Blend

Serving size: 3 pieces (40g)
Calories: 160 Calories

Ingredients

  • 1 cup (250 mL) Truvía® Cane Sugar Blend

  • 3⁄4 cup (175 mL) salted butter

  • 1 can (5 oz.) fat-free evaporated milk

  • 1 cup (250 mL) semi-sweet chocolate chips

  • 1 jar (7 oz.) marshmallow crème

  • 1 cup (250 mL) chopped walnuts

  • 1 tsp (5 mL) vanilla extract

Directions

  • 1.  

    Bring Truvía® Cane Sugar Blend, butter and milk to a boil in a medium saucepan over medium heat.

  • 2.  

    Stirring continuously, heat for an additional 10 minutes or until the candy thermometer reaches 234° F (112° C).

  • 3.  

    Remove from heat.

  • 4.  

    Stir in chocolate chips then marshmallow crème.

  • 5.  

    Add walnuts and vanilla.

  • 6.  

    Pour into an 8”x 8” aluminum pan and cool overnight.

  • 7.  

    Cut into 1” x 1” pieces.

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