Chocolate Fudge

Recipe from
LowCarb Energy Magazine
July 2004

• 1 cup heavy whipping cream
• 8 ounces American cheese, cut in cubes (do not use cheese spread such as Velveeta.)
• 1 cup unsalted butter (two sticks) - must be unsalted. No subs.
• 2 squares unsweetened baking chocolate (1 oz. squares)
• 2 cups Splenda
• 1 teaspoon liquid Sweet `N Low®
• 1 Tablespoon unsweetened baking cocoa, sifted
• 1 Tablespoon vanilla extract
• 1/2 cup walnuts, toasted and chopped small (optional)

1. Spray an 8" square baking pan and set aside.

2. In a medium-heavy saucepan, combine first six ingredients and cook over medium heat, stirring frequently until melted. Sift in cocoa and bring to a boil, stirring constantly for one minute. Remove from heat and add extract and walnuts. Pour into a plastic bowl and let cool until barely warm, whisking occasionally. It is cool enough when butter no longer separates. When butter stays incorporated, pour into prepared pan, smooth top and refrigerate several hours or until cold and firm.

3. Cut into 64 equal pieces. Store covered in the refrigerator.

Makes 64 servings.

NUTRITIONAL INFORMATION

1.1g carbs per serving, 1.2g with walnuts.

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