Success w/ chocolate fudge?
 

Has anyone had any success w/ making lowcarb fudge? I can't seem to get it to come out right... It just tastes gross. Maybe even if I tried making regular fudge it wouldn't come out right either. I don't know. Any suggestions??

Chocolate sauce
 

I have tried and tried with unsweetened chocolate and splenda and I haven't made anything really great tasting but…I was at a Russell Stover Outlet store (the kind of candy you find at the drug store) and they make a thick chocolate sauce - it's very thick, yet spoonable. It was to die for. Really. I have put it on some Atkins ice cream and even my boyfriend (not yet a low carber) wanted more and more tastes.

http://www.russellstover.com

and click on Low Carb. There's a store finder (see the big map with the stars on it - those are the stores that carry EVERYTHING) or you can find a store near you by putting in your zip code.

Chocolate sauce again
 

If you want to go right to the sauce:

http://www.russellstover.com/shoppi...iProductID=1010

Thanks for the info! There are no outlet stores around me, but I'm going to check out the grocery store. I have my fingers crossed!
I think that I've given up on making fudge. It just always comes out nasty and I end up wasting time and money.

I found a recipe on the internet somewhere that is very good. I have modified it a bit and make it frequently. There is some in my frige nearly all the time.

4 Tablespoons butter - melt, take off heat
3 Tablespoons cocoa powder - mix into butter
few grains of salt (salt improves anything sweet)
Sugar substitute equal to about 1/2 cup

mix all this very well

1/2 teaspoon vanilla
3 Tablespoons heavy cream

again mix very well.

I add nuts, put it on a piece of plastic wrap on a plate and spread it out.
Cool and enjoy.

This needs to be kept in the frige as the base is butter and it gets the consistence of butter if left out at room temperature. We take it out of the frige, cut a piece and then put in back.

For the sugar substitute I use 1 tablespoon of Whey Low which is a sugar blend with 3 carbs per tablespoon (versus 12 for sugar) from wheylow.com plus 36 drops of a liquid Splenda product that I get from locarber.com. I find the combination tastes better than all Splenda and the total carbs are 3 versus 12 for 1/2 cup of granular Splenda.

If you add more cream to the recipe and leave it out of the refrigerator, it is a nice chocolate sauce.