I made this in a heart shaped cake pan, and used parchment paper in the bottom thinking I could scrape around the edges after it chilled and turn it out on a plate, but that did not work. So skip the parchment paper if you're wanting to do that. It would have been better to line my pan with saran wrap perhaps, and then be able to lift it out. But it was nice in the pan. It still tasted great!
Decorate yours with some low carb icing to write on it that romantic message to your low carbing loved one you want to impress.
VALENTINE'S DAY CHOCOLATE FUDGE
Sweetened Condensed Milk Substitute (for 1-14 oz. can)
2 cans Nestle Table Cream (Nestle Media Crema-Mexican section of Walmart)
1/2 cup xylitol or powdered erythritol (granular will make it come out grainy)
12 packets Truvia
3 squares unsweetened baking chocolate -- (3 oz)
1/4 cup coconut oil
8 drops liquid sucralose -- (to equal 1/4 cup Splenda Granular) (optional, for greater sweetness)
1 teaspoon vanilla extract
Spray 8 x 8-inch square pan (or heart shaped cake pan) with non-stick cooking spray.
In a medium heavy sauce pan, mix sweetened condensed milk substitute, unsweetened chocolate, coconut oil, and liquid sucralose, if using (if you want it sweeter). Stir constantly and bring to boil. Stir in vanilla. Turn heat to simmer and stir for 1 minute more until smooth, creamy, and thick.
Pour into pan and cool. Refrigerate. It should be completely chilled before eating. This is a soft fudge. Store in refrigerator.
- - - - - - - - - - - - - - - - - - -
16 Servings/Per Serving: 145 Calories; 13g Fat (77.1% calories from fat); 1g Protein; 8g Carbohydrate; 7g Dietary Fiber
NOTES : 1 g net carbs per piece