FUDGE

1 package sugar free instant chocolate pudding
2 packets sweetener
12 cup heavy whipping cream
2 teaspoons chocolate extract
3 tablespoons butter

 Combine all ingredients until well blended. Pour batter
into candy cups, foil lined mini muffin cups, or into 8x8
lightly sprayed dish. Chill before serving.


MOLLYS DAIRY FREE FUDGE

3 tablespoons cocoa (or 1 ounce unsweetened baking chocolate)
3 tablespoons cocoa butter (only 2, if using baking chocolate)
2 tablespoons coconut milk
14 teaspoon vanilla (or p eppermint or orange extract)
3-6 packets sweetener of choice

 Melt cocoa butter. The easiest way to measure is to
soften the whole container but be careful of metal in the
microwave, of course; or put the container in a few inches
of boiling water. When butter melted, add cocoa, let cool
for 5 minutes, add coconut milk, vanilla and sweetener,
pour into molds of choice and freeze for at least 2 hours.
When it thaws it has a fudge-like consistency. The cocoa
butter helps it sets up with a very crisp, firm texture.
Note:The leftover coconut milk can be frozen easily in ice
cube trays


MILK CHOCOLATE OR FUDGE

4 scoops of 100% Egg Protein (chocolate), 4 ounces total
8 drops of white liquid Stevia
7 ounces heavy cream
1 teaspoon vanilla
1 stick butter
12 o unce crushed almonds (flax seed can be used)

 Microwave butter in bowl until melted, about 40
seconds. To butter in bowl, add protein powder, cream,
and vanilla and blend until smooth. When smooth, blend
in stevia and nuts. Refrigerate in small square container,
and cut or scoop out when firm.


Chocolate Fudge  from Brenda Laughlin
Serves 8

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


Smooth Yummy Fudge  from Sherrie Engler

1 1/2 cup heavy whipping cream
4 squares unsweetened chocolate
10 packages sweetener
1/2 cup creamy peanut butter
1/2 cup chopped pecans
1 box chocolate pudding mix

In a sauce pan on low heat combine 1 cup heavy whipping cream and the
chocolate bars. When mixture is melted, and it looks kinda speckled and 
not
completely blended, remove from heat. Add peanut butter, blend. Add
sweeteners, blend. It will look not like its not smooth at all.
Here comes the trick. Take the mixture and put it in your food 
processor,
and blend. (Regular beaters might work if you dont have a food 
processor)
It will start looking like the smoothest chocolate youve ever seen. At 
this
point add the pudding mix. Mixture will become really thick. Then start
adding the 12 cup of leftover heavy cream. Mixture will look thick yet
creamy. Add the pecans and mix for just a second or two to incorporate 
them.
Lightly spray with Pam a glass dish and wipe out excess with paper 
towel,
pour mixture in dish and chill in refrigerator.
Makes 32 pieces and the carb count including the hidden, approximately 
3.5
each!


Stans Almost Fudge

Serves 16
8 ounces cream cheese (8)
3 Tbsp. cocoa (9)
1/4 cup heavy cream (2)
1 teaspoon peanut butter (1)
2 packets Equal (2)
6 packets Sweet One (6)
4 packets stevia (4)
Melt cream cheese and peanut butter in microwave for 1-2 minutes at
30-second intervals. Stir in cocoa until creamy. Combine together in a
mixing bowl and whisk in cream and sweetener. Spread on wax paper, 
cover
with another sheet of wax paper; freeze, then cut into pieces, and keep
chilled.
32/16 = 2 carbs each


Chocolate Protein Fudge  from Debbie Cusak

1/4 cup (1/2 stick) butter, melted
1/4 cup heavy cream
2 tbsp. unsweetened cocoa powder
1/4 tsp. vanilla
1 tsp. liquid cyclamates (or sweetener of choice to taste)
1 cup SportPharma Swiss Chocolate protein powder
Melt butter in microwave in a medium-sized bowl. Then add all other
ingredients in the order listed.
Mixture should be stiffish at the end as you mix but should not look 
too wet
or shiny. If it does, sprinkle in a little more protein powder and mix 
in.
Spread evenly on bottom of a 6-inch pan. Allow to cool in fridge for at
least an hour. Then cut into 1-inch squares. This is the most 
fudge-like
recipe I have found so far.
Entire recipe has 18g carbs and 11g fibre. Add 1/4 cup chopped almonds 
or
walnuts if desired but add in the carbs. Also your carb and fibre count 
may
vary if you use a different protein powder and artificial sweetener.


Cream Cheese Fudge  from Jenny

2 oz cream cheese (use the expensive kind with less starch filler)
1/2 oz baker's chocolate (the kind with NO sugar.)
1 tbsp. Splenda
2 tbsp. Cream
1 tsp. vanilla
Enough butter to grease the bottom of your sauce pan.
Melt the chocolate in the bottom of a greased small saucepan at medium 
heat.
Add the cream cheese and melt with the chocolate. Add the Splenda and
vanilla and stir in. If it isn't sweet enough, add a tiny bit more 
Splenda
until it tastes right. Take off the stove, stir in the cream. Pour into 
a
small bowl or individual pie plate. Chill until hard. Enjoy!
The whole recipe is about 10 gms of carb figuring carbs generously.


Easter Fudge

1 ounce (1 square) unsweetened chocolate
1/4 cup heavy cream
1/2 teaspoon vanilla
1 teaspoon liquid artificial sweetener
1 package vanilla or chocolate sugar free pudding mix (optional)
or
8 teaspoons finely chopped nuts (optional)

Melt the chocolate in the top of double boiler over boiling water.
Add the heavy cream and mix thoroughly. Cook 2-3 minutes, then add
the vanilla and artificial sweetener. Stir to combine.

Spread the mixture on a small foil pie pan or plate. Chill until
firm. Cut into 8 pieces. Form each piece into egg shaped balls and
then roll lightly in pudding powder or
chopped nuts.

Makes 8 fudge eggs


Low-Carb Chocolate Fudge

Here's a chocolate fudge recipe from our message boards that any 
low-carb
dieter can enjoy!

Serving: 4
Prep Time: 15 minutes minutes
Cook Time: 45 minutes
Total Time: 65 minutes

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

1. In a small saucepan, over low heat, melt butter.
2. Add heavy cream and cream cheese, and whisk until smooth.
3. Add Splenda and adjust for taste.
4. Heat until bubbling, stirring constantly.
5. Reduce heat and stir in cocoa and vanilla. Blend well.
6. Pour into a small buttered dish. Place in the refrigerator to set 
for
three to four hours.


Chocolate Fudge
(Serves 8)

2 Tbsp unsweetened cocoa powder
2 Tbsp butter
1/2 tsp vanilla
1/2 c heavy cream
4 oz cream cheese
3 Tbsp Splenda

In small saucepan, over low heat, melt butter. Add heavy cream and 
cream
cheese, and whisk until smooth. Add Splenda, and adjust for taste. Heat
until bubbling, stirring constantly, Reduce heat, and stir in cocoa and
vanilla. Blend well. Pour into a small buttered dish. Place in the 
fridge to
set for 3 to 4 hours. Cut into 8 pieces.

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


Chocolate Fudge

1 pckg sugar free chocolate pudding
2 Tbsp Brown Sugar Twin
1/2 c heavy cream
1 Tbsp creme de cocoa
3 heaping Tbsp chunky peanut butter

Mix all ingredients together except peanut butter. Place over low flame 
&add
peanut butter. Heat until peanut butter melts. Stir until well blended.
Grease spray a small baking pan. Spoon mixture into pan. Refrigerate 
until
firm. Slice into at least 15 squares.


 I Can't Believe It's Not Fudge 
Jan in AZ 

2 Tbsp butter
1 oz square unsweetened baking chocolate
1/3 c ricotta cheese
2 scoops chocolate Designer Protein Powder
1 tsp vanilla
10 pkgs Splenda (I used all liquid Sweet N Low to cut carbs)
1/2 c toasted slivered almonds (I didn't use these at all)

Melt butter and chocolate over very low heat or in microwave. Stir in
cheese, vanilla, Splenda, and protein powder, mixing well. Stir in 
nuts. Let
cool a few minutes, then drop onto foil lined cookie sheet. Freeze. The
protein powder gives it the texture of sugar-laden fudge. The chocolate
gives it the richness of real fudge. You could use any toasted or 
untoasted
nuts, but I had almonds on hand and
particularly like them toasted.

Note from Magic: I didn't have chocolate whey powder in the house, so I 
used
vanilla praline whey powder plus a heaping spoonful of cocoa powder... 
it
was EXCELLENT. 

Sonyas Variation #1 - Add a hefty dash cinnamon and pecan meal
Sonyas Variation #2 - Add orange extract, unsweetened coconut and 
almond
meal
Sonyas Variation #3 - Add mint extract and pecan meal
Sonyas Variation #4 - Add a few frozen unsweetened raspberries and 
pecan
meal - mix hard until the raspberries break down and flavor the 
chocolate


Not-Tammy's Fudge

8 oz cream cheese
1 oz unsweetened bakers chocolate
1 tsp vanilla
1/2 c artificial sweetener

Melt the chocolate and soften the cream cheese in the micro. (not 
together
as the cheese will soften quicker) Add the other ingredients and mix 
well.
Spread on wax paper or whatever about a 1/4 inch thick and square in 
shape.
Place in fridge to set-about an hour or so. You could also add nuts.


Sugar-Free Fudge

16 oz Cream cheese, softened
2 oz unsweetened chocolate, melted and cooled
1/2 c artificial sweetener
1 tsp vanilla extract
1/2 c chopped pecans

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and
vanilla until smooth. Stir in pecans. Pour into 8-inch square baking 
pan
lined with foil. Cover and refrigerate overnight. Cut into 16 squares. 
Serve
chilled.



here's the low carb fudge  recipe

16 oz cream cheese softened

2 oz unsweetened chocolate melted

add 1/2 cup splenda  to the melted chocolate

1 tsp. vannilla

1/2 cup chop pecans

in sm bowl beat cream cheese melted chocolate sweetener and vannilla 
till smooth  stir in nuts pour into pan lined with foil and cover and 
refrigerate overnight   cut in to squares use 8 inch square pan to make 
this recipe in      serve chilled     it tastes good



