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No Pudge Chocolate Fudge




Source of Recipe


Internet


Recipe Introduction


Lo Fat Chocoholics unite and rejoice!


List of Ingredients




2 cups granulated sugar
6 tbsp. unsweetened cocoa powder
2/3 cup evaporated 2% milk
3 tbsp. butter, divided
2 tbsp. light corn syrup
1 tsp. vanilla


Recipe



Fill sink with 1/2 inch of cool water. Line bottom of a 9x5-inch loaf pan with a piece of wax paper that sticks up 2 inches at the ends of pan (so you can lift the fudge out of the pan when it's ready). Set aside.

Combine sugar, cocoa, evaporated milk, 2 tbsp. butter and corn syrup in a medium saucepan. Place over medium-low heat. Cook slowly, stirring often, until sugar is completely dissolved and butter is melted. Mixture should be very smooth. This takes about 10 minutes.

Increase heat to medium-high. Insert candy thermometer at this point, if you're using one. Bring mixture to a boil. Boil until fudge reaches the "soft ball stage," stirring occasionally. This stage is usually reached anywhere between 234 and 240 degrees F. Remove immediately from heat. Place pot in sink. Make sure water only comes up 1/2 inch on side of pot (you don't want to cool it too quickly). Add remaining 1 tbsp. butter and vanilla. DO NOT STIR YET.

Allow fudge to cool for 5 minutes in water. Lift from sink and let fudge cool at room temperature for another 20 minutes (if you're using a thermometer, let the fudge cool to 110 degrees F.). When you press down lightly on the fudge it should indent a little. A "skin" will have formed on top. This is good.

Using a wooden spoon and a bit of muscle, begin to stir the fudge. Stop stirring and observe the fudge every once in a while. You're looking for it to lose its shine, lighten slightly in color, and become thicker. Repeat stirring and observing until these changes take place.

Spread fudge into prepared pan. Refrigerate until fudge is "set," about 1 hour. Run knife around edge of pan and lift out fudge by holding on to wax paper. Slice into 16 rectangular chunks. Store covered in fridge.
YIELD: 16 pieces

Per serving: 136 calories, 2.6 g fat, 28.9 g carbohydrate, 1.1 protein, 16 mg sodium, 7 mg cholesterol Calories from fat: 16.2%