Chocolate Fudge (Somersize Level 2)

  1. In a small saucepan, melt butter over low heat.
  2. Add heavy cream and cream cheese and whisk until smooth.
  3. Add Splenda and adjust for taste.
  4. NOTE:I found that for my taste, I needed to add quite a bit more than the three tablespoons called for.
  5. Heat until bubbling, stirring constantly.
  6. Reduce heat and stir in cocoa and vanilla.
  7. Blend well.
  8. Pour into a small buttered dish.
  9. Place in the refrigerator to set for 3 to 4 hours.
  10. 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)

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