Sorry the recipe didn't go as planned. I find the best thinner for the chocolate is coconut oil which is very inexpensive. It usually takes a couple hours in the freezer to harden up enough to coat in chocolate. My preference is to use a silicone baking mat. Another option is to put a little bit of water under plastic wrap over a baking sheet. That's what we used when I worked in a chocolate candy making shop and the small amount of water prevents the plastic sheet from sticking to the baking sheet.

Those are much different ingredients. It's tough to find cocoa butter locally (some craft stores sell it, but it needs to be food grade). I buy mine from Amazon.com

It's a personal preference so it's hard to say.

Ooh. That's my absolute favorite fudge recipe! Thanks!

Lisa you are so graceful in your reply to that grouch. Thank you for giving your time and talents, inspiring and helping others live a healthier sugar-free life! I've got a batch of your cream cheese peanut butter fudge in the fridge right now! 🙂

I'm pretty sure that is incorrect. It's probably a mistake when the recipe was converted. When I have more time, I will recalculate.

Thanks for catching that mistake. Erythritol, a natural based sweetener, was included in the carb count even though it has no impact. Each truffle has about 1.0g carb of which 0.7g is fiber. Also, there are no artificial sweeteners used in the recipe. Stevia and Swerve are both made with natural ingredients.