Cocoa Fudge (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Cocoa Fudge

http://www.eatingwell.com/recipes/cocoa_fudge.html

Homemade fudge isn't hard to make—and this version uses low-fat milk for a healthier indulgence.

36 squares | Active Time: 20 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Line the bottom and sides of an 8-inch square baking pan with a sheet of aluminum foil. Coat with cooking spray.
  2. Whisk sugar, cocoa and salt in a large (3 1/2-quart) heavy saucepan. Slowly stir in milk. Place the saucepan over medium heat and bring to a boil, stirring continuously with a wooden spoon. Once the mixture comes to a boil, stop stirring. Boil, without stirring, until the fudge reaches the soft-ball stage (when a small amount dropped into ice water forms a very soft ball) or 234°F on a candy thermometer, about 10 minutes. Remove from the heat and add butter, oil and vanilla but do not stir. Let cool to lukewarm, about 45 minutes.
  3. Stir the fudge vigorously with a wooden spoon until it begins to thicken and just loses its gloss, 1 to 2 minutes. Quickly pour into the foil-lined pan and spread evenly; let cool. Invert onto a cutting board, remove the foil and cut the fudge into 36 squares.

Nutrition

Per serving : 84 Calories; 3 g Fat; 1 g Sat; 0 g Mono; 2 mg Cholesterol; 18 g Carbohydrates; 1 g Protein; 0 g Fiber; 22 mg Sodium; 1 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate

Tips & Notes