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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 lb confectioners sugar
- 1/2 c. cocoa
- 1/4 tsp salt
- 1/4 c. lowfat milk
- 1 tsp vanilla extract
- 1/2 c. butter -- or possibly margarine
- 1 c. nuts -- minced
Direcciones
- In 1 1/2 qt casserole stir sugar, cocoa, salt, lowfat milk and vanilla together till partially blended (mix is too stiff to thoroughly blend in all of dry ingredients). Put butter over top in center of dish. Microwave at High
- (10) 2 min. Stir vigorously till smooth. If all butter has not melted incooking, it will as mix is stirred. Blend in nuts. Pour into wax paper lined 8 x 8 x 2-inch dish. Refrigerate1 hour in refrigerator or possibly 20 to 30 min in freezer. Cut into squares.
- Makes about 36 squares.
- PEANUT BUTTER FUDGE: Follow directions above except substitute 1/2 c. crunchy peanut butter for cocoa. Add in peanut butter after microwaving (I like minced peanuts for this one.)
- COFFEE FONDANT: Prepare 2-Minute Fudge as above, except omit cocoa and substitute 1 Tbsp. instant coffee granules dissolved in 2 Tbsp. lowfat milk. Before fondant sets, press "chocolate shot" decors into top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 120 | 40% |
| Total Fat 13.93g | 17% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 182mg | 8% |
| Potassium 79mg | 2% |
| Total Carbs 42.99g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 38.61g | 26% |
| Protein 2.89g | 5% |
