Making lowcarb hazelnut spread fudge

Begin by preparing all the ingredients. Then, in a saucepan, combine all the ingredients except the agar agar (or gelatin). Melt them together while stirring. Once everything is melted, let it simmer until it reaches 118 degrees Celsius. Keep stirring with a whisk during this time. Then, add the agar agar and stir until it's melted.

Pour the hazelnut paste fudge into a mixing bowl. Place this bowl in the sink with a layer of water. Use a hand mixer to beat the hazelnut paste fudge until it starts to harden. Then, spoon the fudge into the baking mold and spread it evenly with the back of a spoon. Sprinkle the finely ground hazelnuts over the top as a topping.

Place the fudge in the refrigerator for at least 2 to 3 hours or until it's firm enough to cut. Afterward, cut the fudge into 24 squares and store them in an open container in the refrigerator. Now you can enjoy your lowcarb and sugarfree hazelnut spread fudge!

Tips

• If you don't have a sugar thermometer, let it simmer for about 10 minutes over medium-high heat. That's how long it took for the temperature to reach 118 degrees Celsius in my case.
• The fudge is very hot during cooking, so be careful not to burn yourself. Pay close attention!
• Replacing agar agar with gelatin? Soak 1 gelatin leaf in cold water for 5 minutes. Then add the soaked gelatin leaf when the agar agar is added in the recipe.
• To test sweetness, scoop a small drop of fudge from the saucepan and place it on the countertop. Once it cools a bit, taste if your sugarfree fudge is sweet enough. If you prefer it sweeter, add a few drops of liquid chocolate stevia or a bit more Steviala Kristal Sweet.