INGREDIENTS

INSTRUCTIONS

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 (he
uses cast iron).  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.
Posted by Jeanne Chappell <jchappel@tyrell.net> to the Fatfree Digest
[Volume 13 Issue 26] Dec. 26, 1994.
:From No Fat Fudge by Norman Rose:
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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