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god_still_rulz · #1 08-26-2004, 01:04 AM

And maybe some of you can help me figure out what to do with it...it taste great, for sure...but it just seems to melt really easily if left out for too long - and you put it in the freezer and it won't even freeze...I think something might needed to be added to this but can't figure out what...perhaps, some other input? A friend who is lc'ing experimented with this and made it for me. Despite that I don't like cream cheese, the chocolate overrides any taste of cream cheese...but we were trying to figure out how to tweak this or what to do to maybe make it better and not so melt-friendly.

4 tbsp butter
1 cup splenda
2 tsp liquid splenda or other liquid sweetner
12 oz cream cheese
4 Tbsp unsweetened cocoa powder
1 tbsp vanilla extract or sugar free syrup (DaVinci, Torani)
1/4 cup walnut pieces

Melt 4 Tbsps butter. Stir in 1 cup splenda and 2 tsp liquid splenda and 12 oz cream cheese. Beat until lump free. Add 4 Tbsp unsweetened cocoa powder and 1 Tbsp vanilla extract/sugar free syrup. Mix until well blended. Add 1/3 cup walnut pieces. Smooth mixture onto 8" square pan and refrigerate until chilled. Cut into squares.

Makes 16 servings.

Sheyla

teelbee · #2 08-26-2004, 02:56 AM

It seems strange that it wouldn't set with that much butter and cream cheese and so little liquid. If you were using a whole tablespoon of vanilla extract, perhaps the alcohol is interferring with it setting up?

If you want a fudge-like candy, here is the VCO candy kumus(?) shared with us last year:

Quote:

Chocolate Candy with VCO

1 cup VCO (virgin coconut oil) soften in microwave slightly, if needed
1 cup Dutch processed cocoa
? cup SF shredded coconut
1 cup sliced almonds
pinch of sea salt
36 pkgs. Splenda
? teaspoon Stevia Plus
1 tablespoon Davinci SF vanilla syrup
2 tablespoons heavy cream, at room temperature

Mix the VCO & cocoa together in large mixing bowl. Stir until well blended and no lumps remain. Add the coconut, almonds and sea salt, mixing well. Add Splenda & Stevia Plus, again mixing well. Add the Davinci and heavy cream, stir until blended well.

At this point, if the mixture seems too stiff, you can warm it slightly in the microwave so it can be placed into pan for chilling.

The candy can be poured into a flat cookie sheet. Pour onto Silpat if you have one. If not, line your cookie sheet with wax paper or plastic wrap. Lift out of pan when candy is chilled, break or cut into small pieces.

A larger cookie sheet will produce a thinner candy, the same as the smaller pan makes for thicker pieces.

Keep in mind that the ratio of sweetener may be adjusted for personal taste. I would not recommend adding more moisture than I have written; the candy will be too soft. You must store the candy in the refrigerator.

In the beginning, I made the candy without the coconut or almonds. Along the way these ingredients were added for fiber and crunchy texture.

Maggie · #3 08-26-2004, 08:53 AM

If you're looking for something that is more candy-like, there's a very good fudge recipe here:

http://www.lowcarbeating.com/bb/show...1&postcount=13

Kumus · #4 08-28-2004, 11:57 AM

Teelbee, yep, you remembered, that is my recipe. With the new LC ice creams on the market, the neat thing with this is you could pour some on top and make that "magic" grocery store topping for ice cream. Man, that could be dangerous!

Sheyla, this candy has the texture of chocolate bar candy, not a fudge type consistency. Since you put in VCO, it ends up being good for you.

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LC Fudge that needs some tweaking, perhaps