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Ingredients
- 1/2 c. sugar
- 1/4 c. light cream or possibly evaporated lowfat milk
- 1/2 c. light corn syrup
- 1/8 tsp kosher salt
- 1 1/2 Tbsp. unsalted butter
- 1/2 tsp vanilla extract
- 1/4 c. unsweetened cocoa pwdr, such as Valrhona
Directions
- Combine all the ingredients, except the cocoa, in a saucepan. Cook over medium heat, stirring constantly, till the butter melts and the sugar dissolves. When the mix comes to a boil, add in the cocoa, and continue stirring. Boil briskly, 2 to 3 min, stirring constantly, till mix thickens. Serve immediately. (Fudge will keep up to 1 week in the refrigerator).
- Reheat any remaining fudge by placing a container of fudge in a pan of warm, but not boiling, water till the sauce warms and thins to a pouring consistency.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 374g | |
| Calories 1225 | |
| Calories from Fat 275 | 22% |
| Total Fat 31.2g | 39% |
| Saturated Fat 18.15g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 423mg | 18% |
| Potassium 85mg | 2% |
| Total Carbs 245.38g | 65% |
| Dietary Fiber 4.0g | 13% |
| Sugars 145.92g | 97% |
| Protein 5.8g | 9% |
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