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Last updated on October 8th, 2019 at 04:42 am
The easiest way to make a Ketofied version of traditional Canadian Maple Fudge without any sugar!
Traditional Sucre a la Creme
Maple fudge, aka Sucre à la Crème in French, is a delicacy in the French part of Canada, Quebec. We make this fudge during the holidays and we usually serve it during Christmas. It’s usually a mixture of sugar and butter cooked with cream added at the end to make it like fudge.
I’m not entirely sure where it came from, but we sell it everywhere in Quebec as it’s a traditional treat. When I went home for the holidays, I saw it everywhere in the stores and really wanted to eat some so I decided that when I would come back home to Japan, I would figure out how to make sugar free maple fudge and enjoy it!
This maple fudge recipe was actually inspired by my Sugar Free Caramel Sauce. When the sauce solidifies in the fridge, it really tasted like maple fudge but was lacking the softness and a bit of maple flavouring. I decided to take my recipe for the caramel sauce and add more cream to make it softer and add some maple flavouring to it. It turned out even better than I hoped.
The trick to this Maple Fudge Recipe
In order for the caramel to not crystallize when refrigerated, or break when reheated, you would normally need to add some sort of real sugar to it. Most recipes call for black strap molasses or fiber syrup that’s made with high GI sweeteners, but I really wanted to avoid using sweeteners other than stevia, monk fruit and erythritol so I figured out a recipe that worked using the erythritol and monk fruit liquid sweetener from Lakanto.
The liquid from Lakanto is actually sold clear in colour in Japan, but in America, it’s sold brown in colour. They both have the same ingredients and are from the same companies, but for some reason have different colours. Also, the addition of xanthan gum ensured that the oil and milk solids did not separated when heated or cooled. It also helped the caramel thicken up quite a bit.
I prefer to use powdered erythritol in my recipes because it doesn’t crystallize as much when cooked or cooled. You can make your own by simply adding erythritol to a blender and blending for 30 seconds or so. It will create a fine powder that you can use as confectioner’s sugar. If not, you can buy erythritol powder online or in stores.
A delicious keto take on Sugar Free Maple Fudge
I added a bit of maple flavouring that I got at a baking store so that it would taste like maple syrup, but that is totally optional. If you can’t find it anywhere, just leave it out. The caramel itself already tastes kind of like maple, but the flavouring enhanced the flavours immensely. This fudge reminded me of home so much, it was soft and creamy just like the real deal. I recommend this sugar free maple fudge to anyone who wants to experience a traditional treat from Quebec, my home town!
Even though it’s not Christmas anymore, you can still make these any time of the year and have them as a treat! Valentine’s Day is coming up, so you could even make this for your partner! I’m personally making my Low Carb Matcha Fudge for my darling and making this maple fudge for myself HAAHAHA.
Low Carb Sugar Free Maple Fudge
Ingredients
- 60 ml water
- 60 ml butter
- 90 g powdered erythritol
- 2 tbsp lakanto maple-flavoured sugar-free syrup
- 240 ml heavy cream
- 1/4 tsp xanthan gum
- 1 tbsp maple flavouring (optional)
Instructions
- Read all of the instructions before making this sauce and have all of the ingredients ready on hand!
- In a non-stick small pot, add the water, powdered erythritol, and lakanto syrup. Put on medium heat and simmer until the water starts to boil. I use a gas burner, so my heat was definitely higher.
- Add the butter and start whisking with a whisk, still on medium heat, for a good 6-10 minutes until the liquid starts to become brown. First the butter will bubble like crazy and after a good 5 minutes, it will stop bubbling. Then it will start to smoke and then within 1 minute, the butter will brown. The butter NEEDS TO BROWN, this is the "burning" process for caramel. If it doesn't brown, your caramel will not work, so keep on heating, even turn up the heat if you have to, until it starts to smoke and the burn/change colour. Once the color changes, turn off the heat immediately and pour the cream in.
- Once your pour the cream in, the pot will bubble like crazy, just make sure you continue to stir. The caramel will be very light in colour. Sprinkle in the xanthan gum, and pour in the maple flavouring. Turn the heat back on to medium-high, and continue whisking vigorously for a good 1-3 minutes. The sauce will start to thicken even more and get more brown in colour.
- Once the sauce is the desired thickness and colour, turn off the heat.
- Pour the caramel into a baking pan lined with parchment paper and spread evenly. Place the pan into the fridge to cool for minimum 5 hours.
- Once chilled, cut the caramel into 15 squares and they are ready to enjoy!!!
Notes
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Erin says
I doubt have access to monk fruit lankanto syrup can I use black strap molasses? I have a ton of that.
Mira says
I don’t think so. Those are two completely different things. And molasses is super high in carbs. If you want to use sugar, I guess you could try actual maple syrup. It would maybe work?
Glena Jessee-King says
Can I substitute Stevia for any of the ingredients? What is 240 ml heavy cream? xanthan gum? Thanks. Being a very petite diabetic who has fought this since in my twenties, and recently being told the SLE is active again, I’m endeavoring to protect my kidneys (in CKD 3, they say) by also getting away from using chocolate as much. I make really great chocolate fudge by using Stevia in amounts as I would sugar. It is more difficult to harden completely without cooking down too sugary, too much. I also use coconut milk (Not really milk but from the first pressing of coconut as you know).
I really would love to have a sugar-free recipe for caramel fudge, if possible using the granulated Stevia, cup per cup. Thank you ever so much.
Heather says
Just wonder if the brand Nature’s Hollow sugar free maple syrup would work?
Mira says
Hi Heather, I’m not sure as I’ve never used it and it’s not available where I live.
Susan says
I made this and followed directions & notes – used longer cooking times and added 1/2 TBL more maple extract but it would not set in the fridge. I put it in the freezer to “harden” but it took over 12 hours total between the 5-6 in the fridge then the rest in the freezer before it wasn’t a sticky mess under a firmer skin on top. Also very chemically taste – I used Swerve for the erithrytol and still not maple enough for me.
Kathleen says
I followed this recipe to a T and it still came out thin. Didn’t harden in the fridge either. It’s in the freezer now so I’ll see how it turns out. Don’t think I’ll make this again.
Ann says
Will the recipe work if I use butter flavored coconut oil (instead of butter) and coconut cream (instead of heavy cream)? My husband is allergic to dairy. Thank you.
Mira says
Hi Ann, I’m not really sure as I haven’t tried it with those substitutes. Do let me know if it works though!
Hélène Nicole says
Super bon, really good, and guilt free!
Leslie-Anne says
As a Canadian, Maple will always have my heart! This fudge looks delicious, and I’m totally with you, I’d go for the maple, even if I made the matcha for my husband!
Emily @ Recipes to Nourish says
Yum!!! Maple fudge sounds so delicious! I haven’t tried Lakanto’s syrup yet, I’ve only used their classic granulated. I’ll have to check that out.
Monique says
Homemade fudge is one of my favourite treats! So easy to make, so delicious!
Yang says
Looks delicious! I am from Ontario and I know people in Canada are crazy about Maple anything!
Megan Stevens says
Wow, this is such a fun variation on the original. I can’t imagine my blood sugar liking how much maple syrup goes into the original fudge recipe! Thanks for this!!
Yvonne says
I love the Lakanto syrup on pancakes, but this fudge recipe just takes it to the next level. I can’t wait to try this treat!
Jean says
Looks so decadent and delicious! Love that these are low carb.
Tessa Simpson says
I have been wanting to try the lakanto syrup….maybe I will finally pick some up!! This looks dreamy!
linda spiker says
We had maple fudge in Vermont! So good!
Mira says
Vermont is just beside my house! Like 20 min drive once you cross the border!
Joni Gomes says
I’ve never made fudge but this recipe makes me want to try!