Yield: 1 servings
|2⅓ cup||Granulated sugar|
|1 \N||4.6 oz pkg JELLO Brand|
|\N \N||Vanilla cook & serve pudding|
|3 tablespoons||All natural butter flavored|
|2 tablespoons||Dutch Processed European|
|\N \N||Style cocoa|
|4 tablespoons||Instant non-fat dry milk|
|1 cup||(+2T) water|
|1 tablespoon||Pecan pieces (would be|
If using an electric stove, preheat the largest burner to highest setting Line a 6" x 8" x 2" pan or dish with aluminum foil. No need to veggie spray the foil since the fudge will not stick.
Combine all ingredients (except the pecan pieces) in a 10" dutch oven (he uses cast iron). Place on preheated burner and bring to a full rolling boil while stirring continuously - Cook 4½ minutes, stirring continuously with a stainless steel whisk.
Remove from heat and continue stirring until mixture stops boiling.
Set a sheet pan (approx. 10" x 15") on top of a cold wet towel (cold tap water is fine). Pour mixture onto the sheet pan. Using a spatula, move mixture around so as to combine and blend those fudge crystals beginning to form on the bottom of the pan.
After 2-3 minutes move sheet pan to a fresh cold towel and continue blending
After a few minutes move sheet to another cold towel and as mixture starts to thicken begin moving and accumulating the mixture to the corner of the pan. As mixture becomes very thick, pour out into the foil lined pan. Spread fudge evenly and sprinkle the pecan pieces on top.
Posted by Jeanne Chappell <jchappel@...> to the Fatfree Digest [Volume 13 Issue 26] Dec. 26, 1994.
:From No Fat Fudge by Norman Rose: FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.