FAT-FREE FANTASY FUDGE

(Makes about 30 pieces)

2&1/2 cups sugar
3&1/2 tablespoons cocoa
Dash salt
1 cup skim milk
2 tablespoons light corn syrup
1 teaspoon vanilla
1/2 cup Grape-Nuts cereal (optional)

Mix sugar, cocoa and salt together. Add milk and corn syrup. Boil mixture about 15
minutes, until it forms a soft ball in cold water. (Drop small amount into cup of cold
water. Use fingers to form soft ball.) Take off heat and beat with electric hand mixer for
about 1 minute. Do not overbeat. Stir in vanilla and cereal. Spray 9-inch glass baking
dish with non-fat cooking spray. Pour fudge into dish and let harden. Cut into squares
when set.

Toffee Butter Crunch Candy



1/2 cup coarsely chopped almonds or pecans, toasted

1 cup butter

1 cup sugar

3 TB water

1 TB light-colored corn syrup

3/4 cup semisweet chocolate pieces

1/2 cup finely chopped almonds or pecans, toasted



Line a 9" x 13" baking pan with foil, extending foil over edges of pan.

Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.



Butter sides of a heavy 2 quart saucepan. In saucepan melt butter. Add sugar,

water, and corn syrup. Cook and stir over medium high heat until mixture

boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue

boiling at a moderate, steady rate, stirring frequently, till thermometer

registers 290º F., soft crack stage (about 15 minutes). Watch carefully after 280º

F., to prevent scorching. Remove saucepan from heat; remove thermometer. Pour

candy into the prepared pan.



Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let

stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle

with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use

foil to lift it out of pan; break into pieces. Store in a tightly covered

container.



Makes about 1-1/2 pounds (48 servings).



Nutrition facts per serving:

calories 79, total fat 6 g, saturated fat 2 g, cholesterol 10 mg. sodium 39

mg,

carbohydrate 7 g, fiber 0 g, protein 1 g, vitamin A 3%, vitamin C 0%,

calcium 0%, iron 1%.

Chewy Chocolate Candies

.

Ingredients:



2 tablespoons butter, melted

2 (1 ounce) squares unsweetened chocolate, melted and cooled

1/2 cup light corn syrup

3 cups confectioners' sugar, divided

3/4 cup powdered milk

1 teaspoon vanilla extract



Instructions:



In a medium mixing bowl, stir together butter and chocolate. Beat in corn syrup, 2 cups of confectioner'<WBR>s sugar, powdered milk and vanilla. Dough will be stiff.



Sprinkle a work surface with the remaining 1 cup confectioners' sugar. Turn dough out onto work surface and knead until remaining sugar is incorporated. Shape into small logs and wrap in waxed paper.



Nutrition Facts:

Amount Per Serving: Calories 108

Fat 2 g, Cholesterol 3 mg,

Sodium 37 mg,

IT COULD BE A SNICKERS BAR



12 oz. soft diet ice cream

1 c. diet Cool Whip

1/4 c. chunky peanut butter

1 pkg. sugar-free butterscotch pudding (dry)

3 oz. Grape-Nuts cereal



Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch

square pan. Cover and freeze. Makes 4 servings.

	Dreamy Chocolate Fudge
	Ingredients 1 1/2 cups sugar substitute 2/3 cup evaporated 2% milk 2 tablespoons stick butter 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups semi-sweet chocolate chips 1 teaspoon vanilla Nutritional Info Fat: 2.2g Carbohydrates: 5.8g Calories:38.2 Protein: 0.4g 1. Combine sugar substitute, evaporated milk, butter and salt in a medium size heavy saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Boil and stir 5 minutes. Remove from heat. 2. Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth. Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch. Remove foil from pan and fudge. Cut into squares. Refrigerate any remaining fudge Makes 50 servings.

CREAMY COLORADO POTATO FUDGE

3 (1 ounce) squares unsweetened chocolate

3 tablespoons butter

1/3 cup mashed potatoes, unseasoned

1/8 teaspoon salt

1 teaspoon vanilla

1 pound sifted powdered sugar

1/2 cup chopped nuts

Melt chocolate and butter in top of double boiler.Remove from heat. Add potatoes, salt and vanilla;mix well. Blend in sugar and mix thoroughly. Add nuts and knead until smooth. Press into buttered 8-inch square pan. Cool in refrigerator before cutting. Makes 64 pieces.

Bittersweet Chocolate Covered Cherries

Source: Chocolate Astrology



2 cups red wine

1 cup granulated sugar

2 strips (1 x 2 inches each) lemon zest

2 dozen cherries with stems, pitted

6 ounces bittersweet chocolate, melted



Combine the wine, sugar and zest in a small heavy

saucepan. Bring to a boil. Add the cherries and simmer

for 2 minutes. Remove from the heat and let the

cherries cool in the pan. Remove the cherries from the

saucepan and drain thoroughly. Holding each cherry by

its stem, dip into the melted bittersweet chocolate.

Place on a baking sheet lined with parchment or wax

paper. Refrigerate until set, about 20 minutes.



Makes 24.



Per serving: 51 calories; 2.5 g fat (1.5 g saturated

fat; 44 percent calories from fat); 7 g carbohydrates;

0 mg cholesterol; 1 mg sodium; 0.5 g protein; 1 g fiber