I made LC chocolate......fudge.

Not that I'm complaining - it's tasty and all, but I was really trying for hard candy-bar-like chocolate. Instead I got soft fudge-like stuff.

Any ideas on what I did wrong? Too much cream? Too much sweetner? Too much heat?

Any advise is appreciated....

FYI - The recipe I used (and tried to double) was:

1 oz unsweetend chocolate
2 T butter
1 T heavy cream
1/4 tsp vanilla
16 tsp sugar equiv. sweetner

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...wishes come true, not free!
-from Stephen Sondheim's Into the Woods

Fudge is good

Hard chocolate: I have a recipe for peanut butter cups and there is a thread somewhere in here about chocolate made from coconut oil posted by Kumus. That recipe has gotten rave reviews! Email me if you want the pb cups.

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2

My mom owns a chocolate shop and when we make fudge we use less cream to make it softer. So try actually using more cream and see what happens!

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"Even when things are going well, Boston fans fear the worst. That's just us. We're rarely happy. We're also insane. It's a tough combination." ~ Simmons

It's worth a try to tinker with your recipe, but I suspect you won't get a firm fudge without sugar or sugar alcohols. There's just no way I know of to get other sugar substitutes to work correctly with candy making. They don't add the structure needed, because they don't have a crystalization point, hard ball or soft ball stage. They may provide a little candying ability, but that's due to the trace amounts of dextrose added to the powdered forms.

I'm working on a fudge recipe using erythritol (the ONLY sugar alcohol that doesn't raise my blood sugar). That substance acts a lot like sugar in some ways, but it's "hard ball" stage occurs at about 5 seconds after it reaches the boil. By the time the fudge cools down enough to add the butter and beat it, you get a pretty good fudge, but theres like a sweet sandy substance (the crystalized erythritol) thoughout. Not unpleasant, just not perfect.

*sigh* I'm workin on it.

Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!