Anyone here ever use Stevia to make fudge?

[chowmama]

7. Depends on the recipe

I would guess that if it's classic style, with chocolate (not cocoa), a candy thermometer, and cooking to a specific temperature, etc., that it wouldn't work. Sucrose sugar chemistry is so complex as to be an entire area of study and I'm not sure that substituting even another sugar like dextrose or fructose would behave the same way. (My dad at one point wanted to open a candy store, making all the stuff. It never happened, but I still have all his reference materials. Plus the marble slab.)

But the various other types using cocoa plus powdered sugar, marshmallows or other ingredients to get the texture might allow you to substitute Stevia for some, if not all of the sugar ingredient(s). Maybe all. Why not give it a try?

Heck, give the classic PB fudge a try. Let us know how it turns out. If it's even close enough to show promise, you may be able to come up with an adjustment that works on a second batch.