Fat Free Fudge
3 C. sugar
2/3 C. cocoa – Hershey’s low fat
1 1/2 C. evaporated skim milk
1/4 C. Butter Buds
1/2 t. vanilla extract
1/2 t. almond extract
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 temperature come down to 110° F. Beat thoroughly until it loses glossiness.
Work quickly to spread in a 8 or 9″ pan. Cool and cut.
NOTES : Per Serving Calories – 45 Total Fat – .1g 2%CFF
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