I've always loved being in the kitchen, even as a child. For years, I baked large batches of sweet things such as cupcakes, brownies, and apple turnovers and fondly shared them with friends and family. When I was older and developed diabetes, my passion for cooking became more diversified and my culinary repertoire now includes healthy things, not-so-healthy things, sugar-free goodies, and the latest in nutritional hypes – I have a cookbook for everything.
But over Christmas, I like to pull out all the stops. I'll spend hours, if not days, in the kitchen to spoil my family and in-laws with the most indulgent treats. I'll bake beautifully decorated cupcakes to serve with tea, pull-apart breads with mozzarella and herbs, Flemish stew, and decorated cakes. This is my favourite time of year, when we’re all together and people are enjoying themselves and the food.
But all this time spent in the kitchen takes its toll. When I'm busy cooking, I sometimes forget to eat. I won't notice my hypos and forget to check my blood sugar levels. That's right up until the moment you're holding a sharp knife in your hands and you realise, that just maybe, you should quickly check. But then again, taking a moment to sit down and rest when things are simmering away on the stove or something needs to come out of the oven at any moment is not very convenient. And then, once I've taken a seat at the table, my blood sugar levels go all over the place! Just what exactly did my sister-in-law all put in her soup? Or what's in my mother's dessert? Sure, I'll have another glass of wine, but then my glucose levels drop again. A joyful time spent eating with the family has a tendency to end up in a restless night of fluctuations because I ate too late or because that last glass of wine has triggered a hypo. Sure, I've gotten used to it, but on days like Christmas I really wish I could just quickly switch off my diabetes.
But, that's just a dream: you can't switch off or redirect diabetes. That's why it's a great idea to have a recipe that you can rely on, that simply can't go wrong, and that always impresses everyone. My favourite go-to treat is loaded chocolate fudge. And I'm happy to share the recipe with you! :)
- A tin of condensed milk (if you're not allowed to have milk, you can use condensed coconut milk!).
- 300-350 grams of chocolate of your choice, broken into small pieces.
- Dried fruit, nuts, biscuits, marshmallows, or anything that you want to put in the fudge. Winning combinations include: white chocolate fudge with cranberries and pistachios, rocky road fudge with marshmallows, peanuts, and cranberries, fudge with biscuits such as stroopwafels (caramel-filled waffles), or Christmas fudge with green and red sprinkles and mixed nuts. Go crazy!
1. Pour the condensed milk into a small pan and add all the chocolate
2. Melt the chocolate on medium heat while stirring continuously
3. Chop the filling into small pieces if necessary
4. Line a baking tin with baking paper. Tip: crumple up the baking paper and then smooth it out to line the baking tin
5. Once the chocolate has melted and mixed well with the condensed milk, add the filling
6. Fold the filling evenly into the mix
7. Pour into the baking tin
8. Place in the refrigerator to set for at least 24 hours
9. Cut into pieces and serve!
If you have some fudge leftover, you can keep it in the fridge or freezer. The fudge will keep in the freezer for a couple of months
The carb count per piece (if you cut 30 even pieces)
White chocolate fudge (without filling): 12 grams of carbs
Dark chocolate fudge (without filling): 11 grams of carbs
Milk chocolate fudge (without filling): 11 grams of carbs
Another tip: still need a few small Christmas gifts? Buy a small glass jar or tin and fill it with different flavours of fudge. It's guaranteed to be a hit! :)
My name is Veerle, 29 years young (old, whatever you want ;-)) and since 2013 I’m a part of the special ‘community’ that are the people with Type 1 Diabetes. Besides diabetes being a (necessary) part of my private life, I also chose to work in the diabetes industry. For 4,5 years I’ve worked at JDRF the Netherlands as Coordinator Communications and Projects, and since August 2018, I’ve been working for ViCentra, the company behind Kaleido. I have tried (and written off) several insulin pumps in the past 6 years, and am currently inseparable from my Kaleido.