Low Fat Low Calorie Chocolate Fudge Recipes

Steps:

• In a 3-quart saucepan, combine the sugar, milk, cocoa, and corn syrup.
• Heat on medium heat until the mixture reaches 240°F stirring constantly.
• Take the mixture off the heat and add butter and vanilla.
• Let cool to 110°F and then stir until mixture loses its gloss.
• Spoon into a foiled 9x13-inch pan and let harden.
• Cut into squares.

Steps:

• Preheat oven to 350°F
• Coat a 1 1/2- to 2-quart baking dish with cooking spray.
• Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.
• Whisk egg, milk, oil and vanilla in a glass measuring cup.
• Add to the flour mixture; stir with a rubber spatula until just combined.
• Fold in chocolate chips, if using.
• Scrape the batter into the prepared baking dish.
• Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
• Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.

Steps:

• Combine Splenda, evaporated milk, butter and salt in a medium size heavy saucepan.
• Bring to a full rolling boil over medium heat, stirring frequently.
• Boil and stir 5 minutes. Remove from heat.
• Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth.
• Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch.
• Remove foil from pan and fudge. Cut into squares.
• Refrigerate any remaining fudge.

Steps:

• In a small heavy-bottomed saucepan combine sugar, cocoa, cornstarch and pinch salt.
• Stir in the evaporated milk and whisk constantly over LOW heat for 3 minutes or until the mixture comes to a boil; whisk simmering for another 1-2 minutes longer over low heat until thickened.
• Remove from heat and stir in vanilla.
• Serve warm or cold.
• Delicious!