Healthy Reese's Fudge Recipe | High Protein, Low Sugar, Low Fat (2024)

May 13, 2014

Gluten FreeHigh ProteinLow FatLow Sugar

This Healthy Reese’s Fudge is made of a soft peanut butter fudge filling and covered with a decadent and rich chocolate shell… you’d never know these cubes of deliciousness are low in sugar, high in fiber, andpackedwith protein!

Healthy Reese's Fudge Recipe | High Protein, Low Sugar, Low Fat (1)

I love walking to my fridge and seeing dessert on every shelf. Immediately when I open the door I swear I hear a choir of angels singing. I guess I know what I’m eating for breakfast, lunch and dinner for the entire week.

Best. Week. Ever! (especially thefudge-for-breakfast part…)

Healthy Reese's Fudge Recipe | High Protein, Low Sugar, Low Fat (2)

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Healthy Reese's Fudge

Servings: 36 pieces

Prep Time: 30 minutes mins

Chill Time: 30 minutes mins

Total Time: 30 minutes mins

This Healthy Reese's Fudge is soft, packed with peanut butter and chocolate flavor, and melts in your mouth! You'd never know it's low calorie, low fat, low sugar, high protein, and gluten free too!

Ingredients

  • 1 batch Healthy Peanut Butter Fudge
  • 4 oz 70% Dark Chocolate (chopped**)
  • 1 tsp Coconut Oil

Instructions

  • Make the Peanut Butter Fudge. After slicing the fudge, place the fudge cubes on a cookie tray lined with a sheet of parchment paper. Place in the refrigerator while you prepare the chocolate.

  • In a microwave-safe bowl, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted, then stir in the coconut oil.

  • Take the fudge out of the fridge. Toss a piece of fudge into the chocolate and use a fork to coat it entirely and remove it from the chocolate. Tap off any excess chocolate, then place the cube onto the prepared cookie sheet. Do this with the rest of the fudge, and reheat the chocolate if necessary. Chill the cubes until the chocolate hardens, then serve.

Recipe Notes

**For a sugar free version, use Lily's no-sugar-added chocolate.

Nutrition Facts

Healthy Reese's Fudge

Amount Per Serving (3 pieces)

Calories 120Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 5mg2%

Sodium 150mg7%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 5g6%

Protein 10g20%

Calcium 60mg6%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: Fudge

In case you wanted to compare nutrition label, here is the nutrition label for Hershey’s fudgerecipe.

I’m speechless. Seriously. I couldn’t defend Hershey’s, my ex-love,even if I tried — trans fats, a ton of sugar, fat, calories… um, no thanks.

Healthy Reese's Fudge Recipe | High Protein, Low Sugar, Low Fat (3)

LOOK! LOOK!

It’s a bird, it’s a plane, it’s … (Secretly) Healthy Reese’s Fudge!!

Life = COMPLETE.

.

With love and good eats,

.

–Jess

.

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Healthy Reese's Fudge Recipe | High Protein, Low Sugar, Low Fat (4)

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posted in Bite-Sized Treats, No Bake, Nutrition Label

19 comments »

19 comments on “Healthy Reese’s Fudge (Chocolate-Coated Peanut Butter Fudge)”

  1. Matt Robinson May 13, 2014 at 11:05 am

    9 recipes? Wow! And congrats, 1 more year to go! Love these and can’t believe they are healthy. They look amazing!

    Reply

  2. jen May 13, 2014 at 11:47 am

    Hey jess…congrats first of all on finishing the year!
    I’m new to your blog and I’ve been reading it almost nonstop the past few days trying to find your beat recipes.
    My husband has lost 20lbs on nutrisystem and one thing he likes is the two desserts they give him in a day. I’d like to be able to make some equivalents for when he goes off of it. All of them are about 150 calories, 4-5g fat, 24 carbs, 5 fiber, 7-8 protein.
    I’m having trouble because many of your older recipes don’t have the nutrition facts. What would be your top three recipes to recommend to me?

    Reply

    • dessertswithbenefits May 13, 2014 at 2:00 pm

      Jen-
      Thank you so much! Only one more year to go! 🙂
      I’m so glad you found my blog, tell your husband CONGRATS on his weight loss. That’s incredible! It seems as if Nutrisystem’s nutritional guidelines are pretty much what I aim for when I make a recipe — not too much fat or protein, not too many carbs or calories, along with some fiber and vitamins/minerals.
      Here are my top 3 favorite recipes that (closely) align with those nutritional requirements:
      1. Fudgy Black Bean Brownies (sounds gross, but it’s SO GOOD and only 100 calories… just read the comments!)
      2. Healthy Chocolate Mousse
      3. Healthy Reese’s Cupcakes (Chocolate Cupcakes with Peanut Butter Filling and Chocolate-Peanut Butter Frosting)
      Although, these are suited to my taste… I’m not sure what your husband likes. If he doesn’t like chocolate or peanut butter, these might not be the best for him.
      Here are some other recipes I love that also (closely) align with the nutritional requirements:
      4. Healthier Lemon Bars
      5. Decadent Peanut Butter Pie or Creamy Key Lime Cheesecake (the nutrition labels for both of these recipes are for 1/8th slice, which is a pretty generous serving… feel free to serve a 1/10th slice or 1/16th slice)
      6. Chocolate Fro-Yo (slightly lower fat, lower carb and higher protein) or Nutella Fro-Yo (slightly higher fat and lower carb)
      7. Banana Quinoa Cupcakes with Peanut Butter Frosting

      I’m so sorry, it’s really hard to choose just 3! I hope this helps 🙂
      -Jess

      Reply

      • jen May 15, 2014 at 3:43 pm

        Wow! Thank you so much! Tried the black bean brownies last night and they turned out good (I liked them but hubby said they tasted too healthy) i don’t think they were sweet enough for his liking. I’m making the Reese’s pb cupcakes right now. After tasting the batter I added a tbs honey to make them sweeter and one scoop of chocolate protein powder. I also substituted white flour for the sorgum flour and did half apple sauce half oil and 1/4 cup egg whites. I will let u know how they turn out!

      • dessertswithbenefits May 17, 2014 at 9:39 am

        Jen-
        I’m glad you tried out the Brownies! Too bad they weren’t sweet enough for your hubby, maybe next time try adding a yummy chocolate frosting or some chocolate chips to the batter?
        I hope you like the Reese’s Cupcakes! 😀
        -Jess

  3. Emily May 13, 2014 at 5:42 pm

    Congrats on graduating junior year! I haven’t even started college so I can’t imagine what it is like… eek! :-/ But making 9 DESSERTS IN ONE NIGHT sounds sooooooo amazing i think it would make up for a lot of school stresses 😛

    Reply

    • dessertswithbenefits May 13, 2014 at 9:14 pm

      Thanks so much Emily!! 🙂
      I think I make college sound way worse than it is. I mean, it’s seriously tough, but it’s really rewarding.
      Yes, eating (hint future recipes hint) Coconut Cream Pie Oatmeal and Cinnamon Roll Oatmeal for breakfast, (yet another hint) Apple Pie Cheesecake Dip for lunch and … hmmm, dinner should be happening soon so I guess it’s more dessert!
      All of my stress just flew out the window. 😉
      -Jess

      Reply

  4. zymish May 13, 2014 at 10:32 pm

    Is there a way to make this without the coconut oil? My partner is violently allergic to coconuts.

    Reply

    • dessertswithbenefits May 14, 2014 at 10:08 am

      Oh no! Sorry to hear about the allergy. Thankfully, any oil can substitute for coconut oil 🙂
      I actually just made this recipe again using the oil skimmed off of a new jar of almond butter! But you could use Grapeseed Oil, Non-GMO Canola Oil, etc… pretty much anything should work except for Extra Virgin Olive Oil — that would taste gross, haha 😉
      Hope you like the recipe!
      -Jess

      Reply

      • zymish May 14, 2014 at 4:04 pm

        Oh cool, thank you! I’ll have to give it a try.

  5. Annie @ Natural Sweet Recipes May 19, 2014 at 5:51 pm

    These look like they literally melt in your mouth! What a delicious treat. I will never get bored of pb and chocolate!

    Reply

    • dessertswithbenefits May 21, 2014 at 8:25 am

      Annie @ Natural Sweet Recipes-
      Thanks so much!! They really do melt in your mouth… I brought some of this fudge in the car with me on my drive to school. That’s when I realized how soft and fudgy they were, it’s awesome. Now I’m craving a giant batch of these, YUM!! 😀
      -Jess

      Reply

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  7. Sue's Akorn Shop August 29, 2015 at 10:21 am

    These look wonderful!!!

    Reply

  8. orsomethingsweet November 15, 2015 at 8:33 pm

    YOU ARE A FOOD GODDESS <3

    Reply

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  11. Wanda Burt April 5, 2022 at 2:33 pm

    Looks yumy

    Reply

Leave a Reply

Healthy Reese's Fudge Recipe | High Protein, Low Sugar, Low Fat (2024)

FAQs

Should you stir fudge while it's boiling? ›

You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.

Why is my fudge dry and crumbly? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How to make fudge harder? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

What consistency should fudge be before it sets? ›

The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.

What is the secret to making good fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

What happens if you don't stir fudge? ›

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

What is the secret to smooth fudge that is not gritty? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

Why does my fudge turn to sugar? ›

Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

How do you keep fudge moist? ›

Storing fudge in an airtight container is your best bet. Cut the fudge, and then store it in separate layers with waxed paper in between. If you intend to enjoy your fudge relatively quickly, it's best stored at room temperature short-term. If you plan to keep your fudge for longer, the freezer will be your best bet.

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

Why didn't my peanut butter fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Can I reboil fudge that didn't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

When should you not make fudge? ›

Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn't feasible, you'll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!

Can you over beat fudge? ›

If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon. If you continue to beat the fudge, it will go from “perfect” to “rock hard” in minutes.

Why did my fudge come out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

How long do you boil fudge to get to soft ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

How do you keep hot fudge from getting hard? ›

Corn syrup is really the secret ingredient to making the best hot fudge, because without it, the chocolate and butter would harden up as the sauce cools. If you prefer not to use corn syrup, try golden syrup, which is made from cane sugar and works just as well.

References

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