Chef Matthew’s Fudge

Chef Matthew’s Fudge: Sorry Sugar, No Vacancies
  • 454 grams (16 oz.) cream cheese, softened
  • 2 squares unsweetened baking chocolate, melted and cooled
  • 120 ml (1/2 c.) Sweet’n Low
  • 5 ml (1 tsp.) vanilla extract
  • 120 ml (1/2 c.) chopped pecans

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth.

Stir in the pecans and pour into and 8 inch baking pan lined with foil.

Cover and refrigerate overnight. Cut into squares, serve chilled.

  • Yields: 16 servings
  • Preparation Time: 10 minutes plus refrigeration time
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