Prep Time: 10 minutes
Cook Time: 0 minutes
Ingredients:
- 1/3 cup margarine or butter
- 3 tbsp evaporated skim milk
- 1/8 tsp salt
- 1 tsp vanilla extract
- ¼ cup cocoa powder
- 1 cup Splenda sugar replacer
- 1 tsp cornstarch
- 1 lb sugarfree chocolate coating
Preparation:
1. Place Splenda and cornstarch in a blender or food processor. Cover and blend at high speed for 1 minute, or until mixture resembles powdered sugar, stirring if necessary.
2. In a mixing bowl, cream together butter or margarine, evaporated milk, salt and vanilla.
3. Once well combined, turn mixer to low and gradually add sugar and cocoa powder. Mix until smooth.
4. Cover mixing bowl with saran wrap and place in refrigerator to chill for an hour.
5. Once chilled, scoop teaspoonfuls of candy about 1” in diameter. Roll between palms to make them round, and place them on a baking sheet covered in aluminum foil.
6. Melt chocolate coating in a double boiler or microwave.
7. Dip fudge balls into the coating using dipping tools or two forks. Place back on foil-covered tray and refrigerate until set, about 30 minutes.
