Difference between revisions of "Fat-free Fudge"
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* ½ tsp [[almond extract]] | * ½ tsp [[almond extract]] | ||
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# Bring [[granulated sugar|sugar]], [[cocoa]], and [[milk]] to full boil - constantly stirring. | # Bring [[granulated sugar|sugar]], [[cocoa]], and [[milk]] to full boil - constantly stirring. | ||
# Once reached - stop stirring - use candy thermometer to reach soft ball stage - 234°F. | # Once reached - stop stirring - use candy thermometer to reach soft ball stage - 234°F. | ||
Latest revision as of 16:36, 16 July 2012
Description
Recipe by : Linda Gordon
Ingredients
- 3 cups sugar
- ⅔ cup cocoa - Hershey low-fat
- 1½ cups evaporated skim milk - Perfection
- ¼ cup Butter Buds
- ½ tsp vanilla extract
- ½ tsp almond extract
Procedures
- Bring sugar, cocoa, and milk to full boil - constantly stirring.
- Once reached - stop stirring - use candy thermometer to reach soft ball stage - 234°F.
- Remove from heat, sprinkle Butter Buds and extracts on top - don't stir.
- Let temp.
- Come down to 110°F.
- Beat thoroughly till loses glossiness.
- Work quickly to spread in a 8 or 9" pan.
- Cool and cut.
Nutritional information
- per serving calories - 45 total fat - .1g 2%cff
