I like to eat healthy whenever possible, and I’ve been trying to lose these last 5 pounds forever, but I wouldn’t say that I’m the type of girl who’s constantly on a diet. That being said, when my pro-dieter friend (I mean, she’d been on every single diet that was ever invented, and some she invented herself) emailed me this recipe for low carb fudge, I knew I had to try it.
Because fudge, my friends, is absolutely delicious, and reminds me of summers in Cape Cod; flocking around the beach and inside an unbelievable candy shop they’ve got there. When I was little, I could put away fudge like Michael Phelps apparently puts away anything, but along with boobs came a metabolism that’s slower than a turtle stuck in gum. These days, I don’t eat a lot of fudge, even though I’d like to, so when I got that email, I knew I had to try and make it.
The final verdict? Not bad. It certainly doesn’t taste as perfect as Cape Cod Candy Shoppe fudge, but it will certainly do for a small after dinner treat.
What You Need:
1/4 cup butter
2 ounces unsweetened chocolate (2 squares)
24 packets sugar substitute
1 teaspoon vanilla extract
8 ounces cream cheese, softened (not fat free!)
1/2 cup chopped nuts (if you want)
What To Do:
*Melt butter over low heat
*Add chocolate and stir until everything is melted
*Remove from heat and stir in sweetener and vanilla
*Combine the chocolate mixture with the cream cheese and beat until smooth
*Stir in your optional nuts and spread in a lightly greased 8-inch square pan
*Refrigerate until hard