When I enjoy this fudge, I think to myself, why do I ever need to buy sugar-free chocolate bars (other than the convenience factor) – this is so much nicer to me.  I made the fudge without pecans this time around.  You can use any nuts that you prefer.  Walnuts are cheaper!

3 cups sugarless chocolate chips (375 mL)
  {18 oz (540 g)}  Find at Walmart (Hershey's) or Lily's (here online) or at Sprouts and maybe Whole Foods
11/8 cups Condensed Milk (300 mL)
2 tsp finely grated orange peel, (10 mL)
 11/2 tsp Cointreau, OR orange (7 mL)
  extract to taste (use very small amount)
1 cup chopped pecans, OPTIONAL (250 mL)
In double boiler, over medium heat, melt chocolate with Condensed milk and orange peel, if using.  Stir occasionally.  As soon as chocolate has almost melted completely, add Cointreau or orange extract.  Stir continuously until chocolate is melted completely.  Stir in pecans and spread evenly in 9 x 13-inch (23 x 33 cm) glass baking dish. Cover dish with plastic or foil and freeze.  Later refrigerate uncovered, if desired, for a fudge-like consistency or keep frozen for a more chewy consistency.

Helpful Hints:  Cointreau is a mildly bitter, brandy-based liqueur, flavored with the peel of sweet and sour oranges from Curacao and Spain.

You can “play” with this recipe and use peppermint extract or whatever flavor you desire. Another idea is to divide the chocolate mixture in half and flavor the one half with one flavoring and the other half with another.  Yet another idea is to replace some of the water in the Condensed Milk, with a particular flavor of Da Vinci® Sugar Free Syrup that you think will go well and omit Cointreau.  You could replace some of the sugar free chocolate with unsweetened baking chocolate (equivalent weight) or cocoa butter to make a new type of fudge. 

Yield:  72 pieces OR 36 bars
1 piece/bar
59.4/118.8 calories
0.9/1.8 g protein
4.2/8.4 g fat
0/0 g fiber
1.0/2.0 g net carbs

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