Low Fat Fudge

3 tbsp butter
3/4 cup evaporated FAT FREE milk
1 tbsp vanilla extract
1/2 cup chopped pecans
1 tbsp corn syrup
1 cup domino sugar blend
1/2 cup semi-sweet chocolate chips

Grease an 8x8 inch pan with butter spray. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1.5 teaspoons of the butter, evaporated milk, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it reaches 130 degrees F. Add vanilla and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit on cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Number of Servings: 20

Recipe submitted by SparkPeople user CARRIEDANGELO.