SUGAR FREE FUDGE POPS RECIPES

Steps:

• Place popsicle sticks in water for a few hours prior to give them some weight so they don't float up to the top of your popsicle molds.
• Grind chocolate in blender.
• In a small saucepan, bring the nut milk, cream, powdered sugar substitute, and cocoa to a light boil. Immediately remove from the heat and pour the mixture over the crumbled chocolate in the blender.
• Add vanilla and salt to the blender. Blend until chocolate is melted and mixture is smooth.
• Pour the mixture into 8 popsicle molds. If you don't have a mold, you can use dixie cups (3 oz paper cups). Just insert the popsicle sticks an hour after the fudge bars have been in the freezer so they will stand up straight.
• Freeze overnight for 24 hours
• Store pops in molds or a freezer-safe bag.

Steps:

• Line an 8-inch baking pan with aluminum foil. Clip a candy thermometer to the side of a saucepan.
• Combine sweetener, evaporated milk, and cocoa powder in the saucepan. Bring to a boil. Reduce heat to medium; cook and stir until the thermometer registers 234 degrees F (112 degrees C) or until a small amount of syrup dropped in cold water forms a soft ball, 5 to 10 minutes. Stir in peanut butter and butter until melted, about 1 minute.
• Pour mixture into the prepared pan. Chill until set, 1 to 2 hours. Cut into squares.