Double Fudge Balls

1/3 c. margarine (soft) 90 ml
3 T. evaporated skimmed milk 45 ml
dash salt dash
1 t. vanilla extract 5 ml
1/4 c. cocoa 60 ml
1 c. Powdered Sugar Replacement 250 ml
1 recipe Semisweet Dipping Chocolate 1 recipe

Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool.
Yield: 60 balls

Semisweet Dipping Chocolate

1 c. nonfat dry milk powder 250 ml
1/3 c. cocoa 90 ml
2 T. paraffin wax 30 ml
1/2 c. water 125 ml
1 T. liquid shortening 15 ml
1 T. liquid sugar replacement 15 ml

Combine milk powder, cocoa and wax in food processor or blender;
blend to soft powder. Pour into top of double boiler and add water,
stirring to blend. Add liquid shortening. Place over hot (not
boiling) water, and cook and stir until wax pieces are completely
dissolved and mixture is thick, smooth and creamy. Remove from heat.
Stir in sugar replacement and let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.) Store in a cool place.