Fudge candy

Yield: 32 Servings

Measure Ingredient
13 ounces Evaporated skim milk
3 tablespoons Cocoa
¼ cup Margarine, imitation
1 tablespoon Sugar substitute
1 dash Salt
1 teaspoon Vanilla extract
2½ cup Corn flake crumbs
¼ cup Nuts; finely chopped

Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa in dissolved. Add butter, sugar replacement, salt and vanilla extract. Bring to a boil; reduce heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes.

Divide in half; roll each half into a tube 8 inches long. Roll tubes in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in ¼ inch slices. Yield: 64 slices

Exchanges 2 slices: ½ bread, ½ fat Recipe By : The Complete Diabetic Cookbook Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 23:41:04 +0000 From: Patti McCoy <patti-will-mccoy@...>

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