- 2 Sorbee Dark Chocolate bars
- Enough Guittard Oban chocolate liquor wafers (unsweetened chocolate) to bring the total weight up to 12 ounces
- 1 can evaporated milk
- 1 can evaporated skim milk
- 1/2 stick (4 T) butter
- 1/2 tsp Kosher salt
- 1.5 cups erythritol
- 1 packet unflavored gelatin powder (IIRC 1 T)
- 1/4 cup nonfat milk
- 1 tsp vanilla extract
Line a pan with cooking parchment (I once again used the 9x7 one, but suspect an 8x8 pan would be okay). Do allow excess parchment to hang outside the pan; you'll be using it later to help remove the fudge.
Combine chocolate, erythritol, the evaporated milk, butter, and salt in a saucepan, stirring off and on as the chocolate melts.
Between stirs, pour the 1/4 cup of nonfat milk into a microwaveable dish, then sprinkle the gelatin on it and allow it to "bloom" for 10 minutes.
Once it has melted, stir briskly, beating with a whisk if necessary, to combine.
Microwave the bloomed gelatin/milk mixture till the gelatin dissolves, stirring every 30 seconds to combine.
Slowly pour the gelatine/milk into the chocolate in the saucepan, beating/stirring briskly to incorporate.
Pour fudge mixture into the parchment-lined pan. Refrigerate until hardened.
The texture was much better. It was a tad gritty (I suspect I should have melted the chocolate separately from the erythritol and liquid heating), and it was a tad bittersweet for my taste, although the bittersweet aspect seemed to grow on me and the first few folks who tried it. I brought half the batch to a party last night where champagne was being served, and those of us who tried the fudge with the champagne felt the bittersweet aspect of it complemented the wine beautifully.
At worst, I've made something I can nuke back down into The World's Greatest Sugar-Free Hot Fudge Sundae Sauce. At least I took notes so I can recreate this if I ever want a huge batch of sundae topping!
For next time, I think this recipe was very close except for the overabundance of chocolate to the point where it was almost too bitter.