Salted Chocolate Fudge

Salted Chocolate Fudge

Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 20 minutes


  • 1 ½ cups Bake Believe® Semi-Sweet Baking Chips
  • 1 ¼ cup heavy cream
  • ½ cup allulose
  • 2 tablespoons Swerve
  • 3 tablespoons unsalted butter
  • 1 ½ teaspoons vanilla
  • 1 tablespoon coarse sea salt


  1. Line a loaf pan with parchment paper, bringing it over the sides to easily remove the fudge later.
  2. Place the heavy cream, allulose, Swerve, and butter in a medium saucepan over medium-high heat.
  3. Bring to a boil, then reduce to a medium heat.
  4. Cook the mixture until large bubbles begin to form, the mixture thickens, and the color begins to darken slightly, about 15 minutes.
  5. Set aside to cool until warm, about 15 minutes.
  6. Place the 1 ½ cup semi-sweet chips in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  7. Immediately stir the reduced cream mixture into the melted semi-sweet chips until well combined.  Overmixing may cause the fudge to separate.
  8. Quickly transfer the mixture to the prepared loaf pan and spread evenly.
  9. Place the fudge in the refrigerator until hardened, about 2 hours.
  10. Remove the fudge from the refrigerator and cut into 1-inch squares.
  11. Sprinkle each piece with coarse sea salt.
  12. Store in an airtight container in the refrigerator for up to 1 week.