Chocolate Fudge (Somersize Level 2)

1. 1

   In a small saucepan, melt butter over low heat.

2. 2

   Add heavy cream and cream cheese and whisk until smooth.

3. 3

   Add Splenda and adjust for taste.

4. 4

   [NOTE:I found that for my taste, I needed to add quite a bit more than the three tablespoons called for.

5. 5

   ]Heat until bubbling, stirring constantly.

6. 6

   Reduce heat and stir in cocoa and vanilla.

7. 7

   Blend well.

8. 8

   Pour into a small buttered dish.

9. 9

   Place in the refrigerator to set for 3 to 4 hours.

10. 10

    Cut into eight pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.