Guilt-Free Fudge

[corzzx]

Sorry, this should be in recipes.


Ingredients:
4 ounces (4 squares) unsweetened baking chocolate
1 cup softened unsalted butter
1/2 teaspoon vanilla extract
1 cup artificial sweetener
1 cup heavy cream

Instructions
On medium heat, using a wooden spoon, mix the chocolate, butter, vanilla and artificial sweetener together. Stir until the mixture comes to a boil, approximately 10 to 15 minutes. Remove from the heat and stir in the heavy cream until smooth. Taste the mixture before pouring. If you need more sweetener this is the time to add slowly to taste. Pour the mix into an 8-inch glass container and place in the fridge for 4 to 5 hours. Remove from the fridge and cut into 2-inch squares. Store in the fridge.

[CanuckTank]

Originally Posted by corzzx

Sorry, this should be in recipes.


Ingredients:
4 ounces (4 squares) unsweetened baking chocolate
1 cup softened unsalted butter
1/2 teaspoon vanilla extract
1 cup artificial sweetener
1 cup heavy cream

Instructions
On medium heat, using a wooden spoon, mix the chocolate, butter, vanilla and artificial sweetener together. Stir until the mixture comes to a boil, approximately 10 to 15 minutes. Remove from the heat and stir in the heavy cream until smooth. Taste the mixture before pouring. If you need more sweetener this is the time to add slowly to taste. Pour the mix into an 8-inch glass container and place in the fridge for 4 to 5 hours. Remove from the fridge and cut into 2-inch squares. Store in the fridge.

what the macros on this per serving? And for heavy cream do they mean whipping cream?

[corzzx]

Yeah whipping cream is heavy cream I think.

Description:
Makes 12 servings; 1 net carb per serving

[kickchickbecca]

has anyone else tried this recipe?

Is it very good?

[wlknier]

what sweetener we talking here? not all break down in heat the same

macros per serving are likely 99F/1C/0P

does sound good though...you could likely stir in some whey to balance out the protein

personally i just stick with 1 scoop whey + 4oz heavy cream, freeze/fridge it for a few hours....has a pudding/ice cream like consistency when cold, else it comes out and tastes like cake batter/brownie batter...22g f, 1g net c, 24g p per serving....all saturated fat though

[chipoltecowboy]

I just finished a batch of this. It took about 4 hours to cool in a fridge and cuts nicely. The texture isn't bad (its a bit grainy), but there is a sugar free/low carb bakery that I order freshly baked low carb sweets from and they are amazing, so I think they have me spoiled!! I used Altern as the sweetner (IMO its better for baking than Splenda) and I added half a tsp of peppermint oil to make it a chocolate mint fudge. Its very good, and if cut into twelve equal slices, you get a decent size slice for just 1 carb - though by my calculations its closer to 1.6 carbs/square