3 cups sugar 2/3 cup cocoa, low fat 1 1/2 cup evaporated skim milk 1/4 cup butter buds 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract
Bring sugar, cocoa and milk to full boil, stirring constantly. On reaching a full boil, stop stirring, until candy reaches soft ball stage. Remove from heat, sprinkle butter buds and extracts on top, don't stir.
Let temperature come down to 110 degrees F on candy thermometer. Beat thoroughly until it loses it's glossiness. Working quickly spread into a 8 or 9 inch pan. Cool and cut.
143 calories, 0 grams fat, 35 grams carbohydrates, 2 grams proteinper serving. This recipe is low in sodium. This recipe is low in fat.