Chocolate Fudge Spread (Lower sugar Love)

So I looked at the recipe for my chocolate spread and was appalled at the amount of sugar that was actually in it. I had loosely based the quantities on an American recipe forgetting the difference in chocolate.

Did it really need all that sugar?

The honest answer?

No.

So I did this:

150ml Double cream
165g 100g Golden Syrup
70g Brown sugar
25g Cocoa
200g Milk chocolate (Dark chocolate for a lesser sugar content)
2 Tbsp Unsalted butter ~50g
2 Tbsp Vanilla extract
Sprinkle of cinnamon
Sprinkle of ginger.

Lets do some maths.

The original recipe made ~670g of spread. This version makes ~530g. That loss is me taking sugar out.

Looking at the ingredients I used, I did a rough calculation of the total sugar in the two recipes.

Cream- 5.25g per 150ml (This is full fat cream, not low fat, so though the sugar looks good, don’t eat too much)
Golden syrup is all sugar anyway, as is sugar.
200g Milk chocolate has 122.6g sugar.
0.125g sugar for the cocoa.
Trace sugar in the butter per 100g, so not much there.
Vanilla extract will have some natural sugars from the bean if it’s decent stuff.

The old recipe is ~363g sugar. The new is ~227.5g.

That’s ~54% for the old and ~43% for the new.

Can it be lowered further?
Yes.

If you swapped the cheap milk chocolate out for something like green and blacks 70% Dark chocolate, you’d save yourself ~60g of sugar!
The spread would be very dark and heavy, but adding more vanilla  and around 20g more cream would help counteract this. Half milk and half dark would still save you 30g of sugar.

SAMSUNG CAMERA PICTURES

Method.

Bring half the chocolate, cream, cocoa, vanilla, syrup and sugar to the boil. Keep going until the chocolate is fully melted. Turn down the heat and spend 5 minutes simmering away. It’s like making fudge, it’ll bubble and go grainy, so keep stirring until the time is up.

Take off the heat and add the rest of the chocolate and butter. Stir until smooth. Taste, just to make sure it’s tasty.

Stir some more until you can feel it begin to thicken. If you can’t get it to thicken after 5 minutes of stirring, put it back on the heat for a couple more minutes and try again.

Decant into a sterilised jar and leave to cool on the side. Once the edge has started to cool, transfer to the fridge. Put some sprinkles on the top if you want to.

Eat and be happy!

Can you tell the difference?

To show the texture of the finished product.

CakeBoxFox

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4 responses to “Chocolate Fudge Spread (Lower sugar Love)

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