French Fudge
Yield
64 candiesPrep
25 minCook
10 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ounces |
milk, skim, evaporated
1 can |
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
sugar substitute
liquid |
|
| ½ | cup |
chocolate chips
|
*
|
| 3 | ounces |
cream cheese
softened |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375.7 | ml/g |
milk, skim, evaporated
1 can |
|
| 3E+1 | ml |
cornstarch
|
|
| 15 | ml |
sugar substitute
liquid |
|
| 118 | ml |
chocolate chips
|
*
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Combine evaporated milk, cornstarch, sugar substitute and chocolate chips in saucepan.
Cook and stir until mixture is thick and chocolate chips are melted.
Whip cream cheese until light and fluffy. Beat in chocolate mixture.
Stir in vanilla extract. Turn into buttered 8-inch square baking dish .
Chill until firm. Cut into 1-in squares. Store in refrigerator.
