Melt chocolate in the top of a double-boiler over hot, not boiling, water. Remove from heat and stir in remaining ingredients. Spread in a generously buttered, 8" square pan. Chill two hours or until firm. Turn fudge out onto a cutting board, cut into squares. Store in tightly covered containers. Makes 49 pieces. Nutritional analysis per serving: 106.6 calories; 4.4 grams total fat; (2.3 grams saturated fat); 1.4 grams protein; 1.3 grams carbohydrates; 5.1 milligrams cholesterol; 18.4 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 49 Servings|
|Calories from Fat: 14 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 2.9mg||1 %|
|Sodium 10.9mg||0 %|
|Potassium 36.8mg||1 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17g|
|Protein 0.8g||1 %|
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Calories per serving: 83
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