French Fudge

Pour the skim evaporated milk into a medium saucepan and whisk in the cornstarch until no lumps remain.

Heat the milk mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil.

Remove the saucepan from heat and stir in the chocolate chips until completely melted and smooth.

Add the softened cream cheese to the chocolate mixture and whisk vigorously until fully incorporated and no streaks remain.

Stir in the liquid sugar replacement and vanilla extract, mixing until the fudge is smooth and uniform.

Pour the fudge into a lined 8-inch square baking dish, spreading it evenly to an even thickness.

Allow the fudge to cool at room temperature for 10-15 minutes, then refrigerate for at least 2 hours until firm.

Cut the cooled fudge into 16 equal squares and serve at room temperature or chilled.