Chocolate Fudge (Somersize Level 2)
- 2 tablespoons unsweetened cocoa powder
- 12 cup heavy cream
- 2 tablespoons butter
- 4 ounces cream cheese
- 12 teaspoon vanilla
- 3 tablespoons Splenda sugar substitute
- In a small saucepan, melt butter over low heat.
- Add heavy cream and cream cheese and whisk until smooth.
- Add Splenda and adjust for taste.
- NOTE:I found that for my taste, I needed to add quite a bit more than the three tablespoons called for.
- 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 eight pieces.
cocoa, heavy cream, butter, cream cheese, vanilla, splenda sugar substitute
Taken from www.food.com/recipe/chocolate-fudge-somersize-level-2-86518 (may not work)