The quality of the chocolate is key; purchase quality imported chocolate if available.
- 1 cup heavy cream
- 8 ounces unsweetened chocolate, chopped
- 1¾ cups sugar substitute, granular style
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
Line a baking sheet with waxed paper or parchment paper. Spray with nonstick coating.
Place a medium-size saucepan over medium heat; add the cream. Bring to a boil, add the chocolate, and stir until completely melted.
Remove the pan from the heat and add the sugar substitute, butter, and vanilla extract. Mix until smooth and thoroughly combined.
Transfer mixture to the prepared baking sheet. Spread evenly over the entire sheet.
Refrigerate until cool and stiff, about 2 hours. To serve, cut the fudge into squares.
Calories: 60 | Carbohydrates: 3g | Fat: 6g | Sodium: 0mg | Fiber: <1g