2 1/3 c Granulated sugar
3 oz Vanilla cook and serve
-pudding mix, NOT sugar free
3 tb Butter flavored granules
1 c Plus 2T evap skimmed milk
Moisted 3 kitchen towels with cold water; lay one towl flat on work
surface. Place a 10×15 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 4 1/2; 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
Yields
1 servings