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Suggest a better descriptionBring sugar, cocoa, and milk to full boil - constantly stirring. Once reached - stop stirring - use candy thermometer to reach soft ball stage - 234 F. Remove from heat, sprinkle butter buds and extracts on top - Dont Stir. Let temp. come down to 110 F. Beat throughly till loses glossiness. Work quickly to spread in a 8 or 9" pan. Cool and cut. NOTES : Per Serving Calories - 45 Total Fat - .1g 2%CFF Recipe By : www Posted to Digest eat-lf.v096.n202 Date: Tue, 29 Oct 1996 07:24:03 -0800 (PST) From: Linda Gordon
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 64 Servings | ||
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Calories: 109 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0.7mg | 0 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 28.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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