French Fudge

This fudge is designed for chocolate lovers watching their sugar intake. Evaporated skim milk thickened with cornstarch forms the base, chocolate chips melt into it for rich cocoa flavor, and whipped cream cheese gets beaten in for a smooth, creamy texture. Sugar substitute keeps the sweetness without the sugar spike.

The cream cheese is what gives this fudge its “French” quality: a lighter, tangier texture than traditional condensed-milk fudge. Whipping it until light and fluffy before folding in the chocolate mixture creates an airy, mousse-like consistency that firms up in the fridge into something between a truffle and a classic fudge square.

A splash of vanilla rounds out the chocolate and cream cheese flavors.

Kitchen Tips

• Stir constantly while cooking the milk and cornstarch mixture. Cornstarch scorches fast and lumpy fudge is hard to fix.
• Soften the cream cheese fully at room temperature before whipping. Cold cream cheese stays lumpy.
• The fudge must chill until completely firm before cutting. Rushing it gives you sticky, shapeless pieces.
• Store in the refrigerator. This fudge softens quickly at room temperature because of the cream cheese.

Variations

• Add a teaspoon of instant espresso to the chocolate mixture for a mocha fudge.
• Fold in chopped toasted almonds or walnuts before chilling for crunch.
• Swap chocolate chips for sugar-free chocolate chips to reduce sugar even further.