Why is my 3 ingredient fudge not setting?

If your fudge isn’t setting, it might be because the chocolate wasn't melted smoothly or the pumpkin puree was too cold. Ensure the white chocolate chips are fully melted and the pumpkin puree is at room temperature before combining them. Cold ingredients can cause the chocolate to seize and not mix properly. If needed, gently reheat the mixture to achieve a smooth consistency before trying again.

What is the secret to making good fudge?

The key to perfect fudge is in the melting and mixing process. Melt the chocolate slowly using short microwave bursts or a double boiler, stirring consistently. Make sure all ingredients are at similar temperatures to combine smoothly. Patience with melting and stirring will reward you with creamy, delicious fudge every time.

What are the ingredients of chocolate fudge?

Traditional chocolate fudge typically includes ingredients like chocolate, sugar, and butter or cream. In this keto-friendly version, we use white chocolate chips, pumpkin puree, and pumpkin pie spice . These three ingredients create a delightful seasonal twist that’s smooth and flavorful without the traditional sugar.

How can I make fudge without cocoa powder?

You can easily make fudge without cocoa powder by using chocolate chips as the base. In this recipe, we rely on white chocolate chips for a creamy texture and a rich taste. The addition of pumpkin puree and pumpkin pie spice adds flavor and depth without needing cocoa powder. This simple combination results in a mouthwatering treat that’s both easy and unique.

Mouthwatering 3 Ingredient Pumpkin Chocolate Fudge Recipe

Description

Creamy and smooth fudge that is just 3 ingredients and low carb and keto-friendly.

Ingredients

Scale

2 cups ChocZero white chocolate chips

3 tbsp pumpkin puree, room temperature

1 tsp pumpkin pie spice

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Instructions

1. Line an 8 x 4-inch loaf pan with parchment paper, leaving some overhang.

2. Add white chocolate chips to a microwave-safe bowl. Heat in 15-30 second increments, stirring in between, until smooth.

3. Stir in pumpkin puree and pumpkin pie spice until smooth and uniform in color.

4. Pour mixture into the prepared pan and spread evenly. Cover with plastic wrap and freeze until firm.

5. Once set, remove from freezer, lift fudge using parchment, and cut into 1-inch squares.

Notes

You can omit the pumpkin pie spice for less flavor.

Avoid white chocolate sweetened with erythritol or stevia; opt for monkfruit or allulose.

Prep Time: 5
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 90 kcal
Sugar: 6 g
Sodium: 10 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 2 mg