Low Carb Fudge

This fudge recipe is based on one that gets great reviews, however, it calls for evaporated milk, which is higher in carbs (sugars) than I would like. My daughter-in-love first made this fudge (with a couple of her own personal alterations), then passed it on to me. I made further alterations, including hers to get this result. :) The original recipe link is attached.

12 oz Lily's chocolate chips

2 - (3 oz) bars Lily's original dark chocolate (finely chopped)

1 1/4 C. Heavy Whipping Cream

1 c. Swerve granular (or your sweetener of choice that is 1:1 to sugar)

2 Tbsp. Bocha Sweet (optional)

3/4 C. butter (cut into chunks)

1 tsp. Pure Vanilla Extract

1 c. finely chopped walnuts (or nuts of choice - optional)

Line 8x8 glass baking dish with parchment paper, lightly buttered

In a wide large skillet, combine Whipping cream and sweetener. Bring heat to med/high, add butter and begin to whisk gently. As the butter begins to melt, reduce heat to Medium. Whisk gently until butter is melted and mixture begins to simmer. Allow mixture to simmer VERY gently until reduced to approximately 2/3 - 3/4 C., this should take 15-20 minutes.

After cream mixture has simmered for 10 minutes, combine chocolate chips and chopped chocolate in a microwave safe bowl (or over a double boiler). Heat 30 seconds, stir, heat 30 more seconds and stir, until just softened but not completely melted.

Once cream mixture is reduced to 2/3 - 3/4 C. (approximate), reduce heat to VERY lowest setting, add chocolate to cream mixture and whisk until smooth. Whisk in vanilla. Make sure mixture is completely smooth and off the heat.

Stir in nuts if using. Spread fudge into prepared dish and place on a cooling rack at room temperature until completely cool. Place in refrigerator until chilled and firm then cut into squares.

Notes: Get creative with this fudge: Maple Pecan...Raspberry flavoring... mint?

Inspiration recipe: https://thesugarfreediva.com/fabulous-sugar-free-fudge/