Description Edit

Recipe by : Linda Gordon

Ingredients Edit

Directions Edit

  1. Bring sugar, cocoa, and milk to full boil - constantly stirring.
  2. Once reached - stop stirring - use candy thermometer to reach soft ball stage - 234°F.
  3. Remove from heat, sprinkle Butter Buds and extracts on top - don't stir.
  4. Let temp.
  5. Come down to 110°F.
  6. Beat thoroughly till loses glossiness.
  7. Work quickly to spread in a 8 or 9" pan.
  8. Cool and cut.

Nutritional information Edit

  • per serving calories - 45 total fat - .1g 2%cff

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