Yield: 1 servings
|2⅓ cup||Granulated sugar|
|3 ounces||Vanilla cook and serve pudding mix, NOT sugar free|
|3 tablespoons||Butter flavored granules|
|1 cup||Plus 2T evap skimmed milk|
Moisted 3 kitchen towels with cold water; lay one towl flat on work surface. Place a 10x15 sheet pan on top of the wet towel. Line a 6x8x2 baking pan with foil.
In 10 inch cast iron Dutch oven, add all ingredients; bring to a boil over high heat, stirring constantly. Contine cooking 4½; remove from heat and continue stirring until boiling stops.
Pour mixture into sheet pan. With spatula, push mixture back and forth, scraping fudge crystals from the bottom. After 2-3 mins, replace damp towel with a fresh one; contine to scrape pan and repeat after 2 mins. When mixture becomes thick, about 1 min, spread evenly into prepared baking pan. Let stand 10 mins; cut into 1 inch squares.
Wrap in wax paper; will keep up to 1 week.
Each square has 50 cals, not fat. From Weight Watchers Magazine.
Taken from No Fat Fudge by Norman Rose Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 06-01-95