Table Cream Fudge
Source of Recipe
Cindi @ Somersize Site
Almost Level 1 ~ Pro/Fat (Introduction by Cindi) For those of you that can find cans of Nestle Table Cream (found in the Mexican food section of the grocery store), here is a recipe for fudge that is really very good! I took Peter Neuman’s fudge recipe, (thanks Peter!) and adapted it to the table cream. Peter's recipe is great, but I had trouble condensing my cream. Timing was critical, and the cream would separate if I cooked it too long. In this recipe, the cream will not separate. There is no cooling time required before adding the chocolate, and there is no gelatin. It works up very fast! Just make sure you chill the cans of cream first.
**A special thanks to DebB who helped me test this recipe, and gave me important feedback!! I hope you will enjoy it!!
List of Ingredients
2 cans (7.6 ounces each) Nestle Table Cream (found in the Mexican food section)- chilled
sugar substitute to equal 2 & 1/2 cups sugar
3 oz sugar-free milk chocolate, broken into pieces
4 Tablespoons Wondercocoa, sifted (or legal cocoa of choice)
2 teaspoons vanilla
Chill the cans of cream in the refrigerator for several hours or overnight. Carefully drain the liquid from each of the cans of chilled table cream. Put the remaining solid cream in a heavy stainless steel sauce pan. Add the sweetener and stir.
Over medium heat, bring to a rolling boil. Boil, stirring constantly, for 7 minutes. You may need to lower heat during cooking. Just stir continually to prevent scorching.
Remove from heat and immediately add:
Milk chocolate pieces. (You can use Suzanne’s, but I didn’t have any, so I used Hauser’s.) Stir until melted. Add the “sifted” Wondercocoa, I tablespoon at a time, stirring until incorporated after each addition. Stir in vanilla.
Pour into a wax paper lined dish. (I use a Pyrex dish that is approximately 5"x7"). Chill for 3 or 4 hours. Peel off the wax paper, and place the fudge back in the same dish. Store, covered, in refrigerator.
Use 7-9 Tablespoons sifted Wondercocoa only, and increase the sugar substitute to equal 3 1/2 cups sugar.
Use 5.5 ounces of sugar-free milk chocolate (for milk chocolate fudge). Reduce sugar substitute to equal 3/4 cup sugar.
Use 5.5 ounces of semi sweet sugar-free chocolate (for a dark chocolate fudge). Reduce sugar substitute to equal 3/4 cup sugar.
Use a combination of sugar-free milk chocolate & sugar-free semi sweet chocolate to your taste. Reduce sugar substitute to equal 3/4 cup sugar.
Add some chopped almonds, walnuts or macadamia nuts.
This recipe was developed using the 7.6 oz cans of Nestle Table Cream. This cream also comes in an 8 oz can. If you use the 8 ounce size can, you may get a softer fudge. Just make sure that you boil it for at least the full 7 minutes.