So I wanted to make a fudge that was reminiscent of that, simple to make, but figure out a way to lessen the amount of sugar a tad bit. Now, you know me…I’m all for using regular sugar, enjoying recipes made with real ingredients, and savoring richer foods. So this is by no means a “healthy” fudge recipe, it just as a tad bit less sugar than it’s original counterpart. It still tastes super indulgent and makes the perfect holiday treat for everyone to enjoy!
A few months ago I bought Splenda Naturals Sugar & Stevia Sweetener Blend for a recipe contest where I made Muscadine Crisp. So I had a bunch of the sweetener left over and figured I could definitely use it in this homemade sweetened condensed milk recipe. So this was my trick to reduce a little bit of the sugar content, but still have it taste amazing and not have that gross, artificial sweetener flavor.
Butterscotch Snickerdoodle Fudge
- 1 can sweetened condensed milk (or Homemade sweetened condensed milk*)
- 1 bag white chocolate chips
- 1 bag butterscotch chips
- 1 tsp vanilla extract
- 2 tablespoons white sugar
- 1/2 tsp cinnamon
- Line an 8×8-inch pan with aluminum foil.
- Combine sweetened condensed milk with both bags of chips in a medium saucepan over low heat. Stir together until melted.
- Take off heat, add in vanilla.
- Pour into the prepared pan.
- Combine sugar and cinnamon in a small bowl. Top fudge with sugar mixture.
- Let set at room temperature, about an hour before cutting and serving.
*Sweetened Condensed Milk: 1 can of full-fat coconut milk + ½ cup Splenda Naturals Sugar & Stevia Sweetener. Place in a small saucepan and bring to a rolling boil. Simmer for 20-30 minutes until thickened. Cool & place in airtight container to store in the fridge. Store in fridge for best results; Homemade sweetened condensed milk cooks down to about 12 oz.
Substitutes: Play around with different flavors of chips to create your own flavor!