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Post by Tia on May 20, 2005 11:44:39 GMT -5
No Fat Vanilla Fudge
2 1/3 cups sugar 3 ounces cook and serve vanilla pudding -- not sugar free 3 tablespoons Butter Buds®<br>1 cup evaporated milk 2 tablespoons evaporated milk
1. Moisten 3 kitchen towls with water; lay one flat on work surface. Place 10x15-inch sheet pan on top of wet towel. Line 6x8x2-inch baking pan with foil.
2. In 10" cast-iron Dutch oven, add all ingredients and bring to a boil over high heat; stirring constantly. Continue cooking 4 1/2 minutes. Remove from heat and continually stir until boiling stops.
3. Pour into sheet pan. With spatula, push mixture backa nd forth, scraping fudge crystals from bottom. After 2-3 minutes, replace damp towl with a fresh one; continue to scrape pan and repeat after 2 more minutes.
4. When mixture becomes thick, about 1 minute, spread evenly into prepared baking pan. Let stand 10 minutes. Cut in 1-inch squares. Wrap in wax paper; will keep about 1 week.
Calories: 50 Fat grams: 0 Fiber grams: 0
W/W Points: 1
Makes 48 1-inch servings.
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