[xEoMxMoAxx]

Okay so yeah everyone I know thinks I'm anorexic. Yes I truly think I'm fat and it seems like that's what I think about 24/7, and I always say I'm fat. I have to eat all healthy food and boom! One bite of chocolate I feel guilty as I would if I murdered someone. Sometimes I feel like I beat myself up sick from thinking about it all the time. I'm 5,5 and 130 pounds, and I feel like I can grip fat everywhere. My family thinks I should get counseling. Do you think this is a good idea or do you think this is just a phase I will grow out of?

[charlotte234s]

I think you should seek counseling, if you feel fat (which you really aren't) it could be the beginning stages of anorexia, and it's best to get help before it's too late and is really dangerous. It is okay to eat healthy, but you can't let food control you. A little junk food now and then won't hurt you. I hope you feel better soon, but you should definitely talk to a professional.

[N0help4u]

They say dark cocoa is a good antioxident so when you want chocolate make a recipe like this and then you don't have to feel so guilty (other than the sugar). It is good to treat yourself every now and then! I like the Hershey's recipes

This is my favorite

Rich Cocoa Fudge
Ingredients:

* 3 cups sugar
* 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1/8 teaspoon salt
* 1-1/2 cups milk
* 1/4 cup (1/2 stick) butter
* 1 teaspoon vanilla extract

Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow crème with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.