Does anyone have a great recipe for Low Carb Chocolate Fudge? I was thinking that this might be a good "Treat" for Christmas!!

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271/214/150

There is one on this forum that Maggie and I played with a couple years back - I'll see if I can find it, or do a search of this forum for "fudge" and it will probably emerge!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Funny! I just gave this to Felonee and others on the Jiggle Challenge.

Low Carb Chocolate Fudge (using Splenda)

2 tablespoons unsweetened cocoa powder
1/2 cup heavy cream
2 tablespoons butter
4 ounces cream cheese
1/2 teaspoon vanilla
3 tablespoons Splenda

In a small saucepan, over low heat, melt butter. Add heavy cream and cream cheese, and whisk until smooth. Add Splenda and adjust for taste. (Add a little more if you need too) Heat until bubbling, stirring constantly. Reduce heat, and stir in cocoa and vanilla. Blend well. Pour into a small buttered dish. Place in the refrigerator to set for 3 to 4 hours.

Cut into 8 pieces

Per Serving (1 piece): Protein 1.3g, Carbs 2.2g, Dietary Fiber 0.5g

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Here's the link to the thread that has our erythritol fudge experiments!

http://www.lowcarbeating.com/bb/show...ighlight=fudge

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

In my experience, erythritol does a MUCH better job of sweetening in anything chocolate; Splenda tends to make it taste bitter. I usually use erythritol or a blend of it and Splenda in chocolate. Just FYI.

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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Yeah, I agree - for dry Splenda. But for those chocolate recipes that will adapt to liquid splenda (like chocolate cream cheese frosting, for instance), I find it doesn't have that effect. I think it's those fillers they put into it that do that.

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I've been meaning to try making LC chocolate candy with a different form of splenda. For a while now, I've collected crystal splenda - the crystals that form around the top of the dropper bottle. The crystals are nearly pure splenda, and thus, should not cause seizing in melted chocolate. You see, last winter I ruined many batches of Sharffenberger baking chocolate in trying to add a few drops of liquid splenda for sweetening (the liquid makes the melted chocolate seize into a nasty, grainy mess). I'm not sure the crystal will disperse sufficently to sweeten the chocolate, but I figured it would be worth a try sometime.

OT... Does anyone else notice that Splenda loses sweetness at prolonged high temperatures? I know it's not supposed to, but it seems to keep happening to me.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Teel, yes, I have noticed that too. Last year when I made my LC Christmas cookies, the batter tasted sweet enough. But after baking, they did seem to loose some sweetness. On the all the recipes, I wrote "MORE Splenda!" There's that new sugar substitute out called "Shugr." I meant to buy some on line this year to use with Christmas baking, but I forgot! It's not cheap. It was also supposed to be in some stores by now, but I haven't seen it yet.

And talking of seized chocolate, that happened to me this year. I kept trying to "fix" it, but it just stayed in grainy lumps. Oh, what the hay. I added some nuts and it's sorta like a chocolate granola! Not pretty, but tastes good.

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Ya know, Maggie, I didn't know that...I never tried liquid Splenda in chocolate, 'cause I just thought it would taste the same. I also don't use it when I work with chocolate for just the reason Teel mentioned; it makes chocolate seize.
And Alida, I've seen Shugr at Vitamin Shoppe, if you have one of those in your area. Not cheap, indeed: $19.99 per pound. According to the label, it's erythritol and maltodextrin, with a dab of tagtose.

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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I haven't used it with actual chocolate and I can see where that would be a problem. Most of my experiments start with cocoa, so I haven't had any seizures.

But I really agree on the mixture approach for confection type stuff. The erythritol seems pretty important for structure, too.

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BabyBlueJay, Thank you for the recipe! Have you made it before?

Where can I get erythiritol and would I use the same amount of it that the recipe calls for Spenda?

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271/214/150

I haven't made it. I just did some googling and found it .

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I made it --- used six packets of Splenda instead of the pourable kind. I also added a bit more cocoa to make the chocolate darker. Top with some pecans and it is yum yum yum.

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Judy
Goal = <135, Current status = RIGHT ON TARGET!
Never give up. Never never never never give up -- Winston Churchill

I think I will make it and have a Christmas "Treat"! It sounds delicious!

I saw a recipe the other day that called for real cheese in it. Wonder what that would be like? Sounds different.

Thanks everyone!

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271/214/150

I made Heather's lc fudge, but it was quite soft and gooey. I took the squares and rolled them in chopped walnuts. Much better. Still have some "bare" ones, am going to try to toast some unsweetened coconut and roll some in that. Tastes wonderful.

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Nita