Bring 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|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 109
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