Diabetic Frankly Fudge (Anonymous)

1 cup 2% milk
1 cup Water
3/4 cup Unsweetened cocoa powder
5 tbl Unflavored gelatin (5 pkg)
1/2 cup Sweetener equiv. to sugar**
1 tsp Brandy Extract

Combine milk and cocoa in a small sauce pan,
whisk until lumps of cocoa are gone. Heat
over medium flame until thick (about 5
minutes).
In a separate saucepan pour the gelatin into
the water, mix and let stand for about 5
minutes. Now heat over low heat or until
gelatin dissolves. Pour into cocoa/milk
mixture. Stir in non-sugar sweetener and
Brandy extract. Remove from heat.
Pour into prepared 9"x9" dish. Refrigerate,
cut into squares.


Frankly Fake Fudge
The same recipe as before but told in a
different way.
5
Tbl.
Gelatin (unflavored) - equivalent to 5
packages
1/2
cup
Sweetener (Sugar equivalent)
1
cup
Milk (2%)
3/4
cup
Cocoa Powder (unsweetened)
1
cup
Water
1
tsp.
Artificial Brandy Extract
Directions:
In small saucepan, combine milk and cocoa. Whisk until
there are no lumps of cocoa. Cook over medium heat,
stirring for about 5 minutes or until thickened. (This
cooks out the raw cocoa taste.) In another small
saucepan, sprinkle gelatin over water; let stand for 5
minutes to soften. Heat over low heat, stirring, until
gelatin dissolves. Stir into cocoa mixture. Stir in
sweetener (artificial sweetener like SugarTwin
equivalent to 1/2 cup sugar) and brandy extract. Remove
from heat. Pour into 8 inch square baking dish. Let
stand at room temperature 4 hours or until firm.
To remove from pan, cut around edges with a sharp knife.
Place dish in shallow pan of hot water for about 30
seconds just to slightly soften bottom. Loosen one
corner, then quickly flip gel out onto clean cutting
surface.
With sharp knife, cut evenly in 10 one way and 10 the
other way. Place in container, cover and refrigerate.
Will keep up to 1 week in refrigerator. Makes 100
squares.
Remarks:
A recipe that may be useful for diabetics
with it's use of sugar replacements. It's
nice to see that this recipe calls itself a
'fake' right in the name. Again, this is more
of a frosting than a fudge and is clever in
the use of Gelatin (a complex partially
hydrolyzed protein matrix). Cool.