Moms Low Fat Fudge Recipes

LOW-FAT/ LOW-CALORIE CHOCOLATE FUDGE

Steps:

• In a 3-quart saucepan, combine the sugar, milk, cocoa, and corn syrup.
• Heat on medium heat until the mixture reaches 240°F stirring constantly.
• Take the mixture off the heat and add butter and vanilla.
• Let cool to 110°F and then stir until mixture loses its gloss.
• Spoon into a foiled 9x13-inch pan and let harden.
• Cut into squares.

MOM'S LOW FAT FUDGE RECIPE

Steps:

• Line an 8 inch square pan with foil and coat with non stick spray. In a heavy saucepan over medium heat bring sugar, milk and butter to a boil. Stir constantly. Cook and stir 5 minutes. Remove from heat. Stir in chocolate chips until smooth. Stir in marshmallow creme, baby food and vanilla. Add chopped nuts of your choice if you want. Pour into pan nad refrigerate until firm. Lift fuge out of pan and remove foil. Cut into 1 inch squares and store in airtight container in frig.

AMAZING FAT-FREE FUDGE!

Steps:

• 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.
• Place on preheated burner and bring to a full rolling boil.
• while stirring continuously - Cook 4.5 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.

RICH FAT-FREE CHOCOLATE FUDGE SAUCE

Steps:

• In a small heavy-bottomed saucepan combine sugar, cocoa, cornstarch and pinch salt.
• Stir in the evaporated milk and whisk constantly over LOW heat for 3 minutes or until the mixture comes to a boil; whisk simmering for another 1-2 minutes longer over low heat until thickened.
• Remove from heat and stir in vanilla.
• Serve warm or cold.
• Delicious!

REDUCED SUGAR CHOCOLATE FUDGE

Steps:

• Line a 9-in square pan with foil and spray the foil lightly with non-stick cooking spray; set aside.
• In a large saucepan, combine the marshmallow creme, evaporated milk and butter.
• Cook over medium heat stirring constantly until smooth.
• Bring to a rapid boil and boil for 5 minutes while continuing to stir.
• Remove from heat and add vanilla.
• Stir in the chocolate until melted and smooth.
• Add pecans and mix well.
• Pour into prepared pan and refrigerate for 2 hours or until firm.
• The cook time reflects the time need to thoroughly chill the fudge.
• When firm remove foil from pan and peel away foil from fudge.
• Using a pizza cutter; cut into 1-inch squares.
• Store in a tightly covered container in the refrigerator.

X-BOYFRIEND LOW FAT MICROWAVE FUDGE

Steps:

• Line 8" x 8" pan with foil.
• Sift sugar and cocoa into a heatproof bowl. Add milk and butter. Do not stir.
• Microwave on high for 2 1/2 minutes or until butter is melted. Add vanilla. Stir to blend.
• Turn into pan and smooth the top. Put in freezer 10 minutes to set.