So, after making the Keto Fudge the other night, The Lady looks at me and says “You should make pumpkin fudge.” Is there such a thing? I didn’t know, but in typical Hobbit fashion, that didn’t stop me from seeing if it could happen. I googled “pumpkin fudge” and sure enough, it is a real thing. Real as in loaded with 3 types of sugar, marshmallow fluff, and sweetened condensed milk. Hmm. Not exactly keto-friendly. So, off to Hobbit’s House of Horrors – aka our tiny kitchen – to see how I could hack this into something non-carbeaters could make and enjoy…and possible fool the carbeaters into liking too.
I used to help my mom make fudge for the holidays as a kid. Lots of butter. Lots of sugar. LOTS OF STIRRING!! Ugh. I was so excited when she discovered the ‘Never Fail Fudge’ recipe on the back of the marshmallow fluff container. YAY!!!!
So, with a couple of ‘unexpected results’ in making the chocolate fudge the other night, I at least had a good baseline to start with. This isn’t as hard as I thought :). The key is getting the right consistency since fudge should be soft yet not gooey, firm but not hard. The key to it is the right butter and protein powder :). Don’t try making fudge with salted butter. Nope. Salted butter will separate when heated, you have to use unsalted. The protein powder helps replicate the texture and consistency you get with multiple sugars. The side benefit of this recipe is NO SORE ARM from hours of stirring. Want to give it a shot?
Pumpkin Fudge (makes 12 pieces)
I recommend a silicon baking dish for this if you have one. I used a bread loaf pan which was just the right size. Alternatively, use a regular pan but first grease with a little butter.
- 2 sticks butter, unsalted
- 1 cup kabocha (or pumpkin puree)
- 1 cup of sweetener or equivalent (in other words, if using erythritol, use 1 1/3 cups)
- 1/4 cup heavy cream
- 2 tbsp flavored whey protein (I used vanilla, chocolate would make it more chocolatey)
- 1 tsp vanilla extract
- 1.5 tsp pumpkin spice
In a double boiler or in my case, a glass bowl over a pot of simmering water, melt the butter.
Whisk in your sweetener and continue to whisk until completely dissolved.
In your blender, put the kabocha, cream and spices, then puree. You want it to be as smooth as possible. Depending on your blender, this might be a few pulses or a run on the ‘puree’ setting. You want a smooth ‘batter.’
Pour\scrape the pumpkin into the butter, then whisk quickly and vigorously until it is all smooth and combined. Continue to let it simmer for about 5-10 minutes, you want the mixture to get hot to the touch.
Gently sprinkle the protein powder on the top while whisking to avoid clumps. Whisk continuously for a couple of minutes, the mixture should thicken a little more. Remove from heat. Let cool 3-4 minutes, then pour into your pan.
Put in the fridge for 3-4 hours to set, then you can remove from pan, cut, and enjoy!!!
Nutritional information per 1″ piece: Calories each 141, Fat:20g, Protein: 4, Carbs: 2, Fiber: 1, Net carbs: 1