azredhead
Drama Llama
Posts: 5,755
Jun 25, 2014 22:49:18 GMT
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Post by azredhead on Nov 29, 2016 6:20:31 GMT
and what kind you like. If you make from scratch or get it from somewhere? I am craving the Peanut Butter fudge that we used to a liittle shop in Oregon. I mostly like fudge most ways but favorites are peanut butter and chocolate or white chocolate. Any tips or tricks to share, I want to learn how to make it without too much fuss. It would be fun to learn this time of year.
Do you make any other candies beside cookies? My Dhs' really good friend makes peanut brittle. Lots of the friends won't buy the store bough anymore they wait for her stuff she does every year. I don't have anything i make regularly although we do the baked popcorn at New Years.
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caangel
Drama Llama
Posts: 5,446
Location: So Cal
Jun 26, 2014 16:42:12 GMT
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Post by caangel on Nov 29, 2016 6:51:11 GMT
Melting chocolate has been my Achilles heel. My fudge always turns out grainy. I'll be watching for tips. My stove tends to run really hot or really low so i have a hard time controlling the temp.
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Post by ExpatBackHome on Nov 29, 2016 6:53:00 GMT
I make peppermint bark, peanut butter cups and dark chocolate buttercrunch (King Arthur recipe) this time of year.
I've made fudge but I'm no good at it.
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Post by ExpatBackHome on Nov 29, 2016 6:53:38 GMT
Melting chocolate has been my Achilles heel. My fudge always turns out grainy. I'll be watching for tips. My stove tends to run really hot or really low so i have a hard time controlling the temp. That's my problem, grainy fudge!!
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Post by mlynn on Nov 29, 2016 8:01:40 GMT
Melting chocolate has been my Achilles heel. My fudge always turns out grainy. I'll be watching for tips. My stove tends to run really hot or really low so i have a hard time controlling the temp. Grainy fudge may be a humidity issue. I have a friend that only makes her fudge and candies when the humidity is right. You may want to look into it.
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Post by gar on Nov 29, 2016 8:22:58 GMT
I don't make fudge but I do love it The south west of England makes sublime creamy yet crumbly fudge and whenever we go there we bring home a fair few bags!
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Deleted
Posts: 0
May 3, 2024 14:47:00 GMT
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Post by Deleted on Nov 29, 2016 9:21:44 GMT
I remember making fudge with my mum when I was small but it's something I haven't done in years. We also used to make toffee, a really soft chewy one that was delicious or Bonfire toffee which I didn't like as much (it tasted bitter to me). I always try to make something for the husband for his birthday, Rocky Road bars, Millionaires shortbread gingerbread men (his birthday is just before Christmas) last year I made white chocolate and cranberry cookies, they went down really well.
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Post by gar on Nov 29, 2016 9:24:42 GMT
Uh oh...I'm at home today and feel some baking coming on
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Deleted
Posts: 0
May 3, 2024 14:47:00 GMT
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Post by Deleted on Nov 29, 2016 9:32:44 GMT
Uh oh...I'm at home today and feel some baking coming on Do it, ya know ya wanna
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Post by gar on Nov 29, 2016 10:21:02 GMT
I do, but I shouldn't, that's the trouble lainey! I have a Mum of the Bride dress to find and fit into!
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Post by phoenixcov on Nov 29, 2016 10:46:46 GMT
I made some peanut brittle recently but it turned out more like, Peanut chewey and throw it in the bin brittle. Love to make fudge though when I have a good day for standing. I must admit that I much prefer to sample other peoples goodies, especially Butter Tablet from a Scottish friend. It is so much nicer than shop bought...excuse me I need to make an urgent phone call to Scotland to drop hints.
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Post by katlaw on Nov 29, 2016 11:29:36 GMT
If you want great fudge do not use condensed milk or any recipes that call for your microwave. This blog The Project Princess Chocolate Fudge has step by step instructions for making chocolate fudge that comes out like the old fashioned fudge you buy in candy stores in slices. And THIS page has her variations for making Maple Nut Fudge, Orange Dreamsicle, Eggnog, Pumpkin Pie, Peanut Butter, Vanilla and adding variations. Make sure you read the how to instructions on the Chocolate Fudge page and then you can use those instructions to make the other flavours. Buy quality ingredients. Real butter. A good brand of corn syrup, not one that contains HFCS. Karo is a good choice as theirs is HFCS free. **edited to clarify - sorry
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Post by vspindler on Nov 29, 2016 11:30:26 GMT
I make fudge and almond roca.
Grainy fudge can also be the result of not cooking it long enough.
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Post by mollycoddle on Nov 29, 2016 11:50:32 GMT
And make sure that your pot is a thick one! Also, someone else said it; humidity affects candy.
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Post by internetmama on Nov 29, 2016 11:52:50 GMT
I made caramels that take a lot of stirring and individual wrapping, but it's sooooooo good. We do toffee too sometimes.
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Post by meriannj on Nov 29, 2016 12:13:44 GMT
The recipie linked above is similar to the one my grandma and dad used to make every year. Except we only used cocoa not chocolate squares and we beat it by hand not. Mixer. Usually if the fudge sugars you have over cooked it and the humidity is high. It takes more muscle and patience but the texture is so much smoother and it just melts in your mouth!
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Post by Spongemom Scrappants on Nov 29, 2016 13:29:28 GMT
I made Paula Deen's Chocolate Cheese Fudge for my husband as a joke one year, but... turned out we loved it. I've made it a couple of times now. It sounds gross, but the Velveeta (which I'm convinced is some kind of melted plastic and NOT real cheese - lol) makes it incredibly smooth. Even the staunchly vegan cousin staying with us kept sneaking pieces!
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Post by Tammiem2pnc1 on Nov 29, 2016 13:31:25 GMT
I make peanut butter fudge that is pretty good. It reminds me of the center of an Easter peanut butter egg.
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CeeScraps
Pearl Clutcher
~~occupied entertaining my brain~~
Posts: 3,825
Jun 26, 2014 12:56:40 GMT
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Post by CeeScraps on Nov 29, 2016 13:57:24 GMT
Peanut brittle is super easy to make. I use the recipe that is in the Betty Crocker's red cookbook!
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tracylynn
Pearl Clutcher
Posts: 4,861
Jun 26, 2014 22:49:09 GMT
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Post by tracylynn on Nov 29, 2016 14:23:23 GMT
If you want great fudge do not use condensed milk or any recipes that call for your microwave. My mom and I have made fudge in the microwave for decades and it turns out perfect every time. Anyone who eats it raves about it. It's super easy. Melt the chocolate and butter, add eggs, vanilla and powdered sugar, nuts if you want and done. Super creamy, not grainy.
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basketdiva
Pearl Clutcher
Posts: 3,615
Jun 26, 2014 11:45:09 GMT
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Post by basketdiva on Nov 29, 2016 14:27:27 GMT
Peanut butter balls ( and a batch made with almond butter for my friends with peanut allergy) are in the freezer.
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Post by littlemama on Nov 29, 2016 14:30:55 GMT
This is the best fudge on the planet fudgeThe family sold the Murdick name, but not the recipe to another company and that fudge is awful- grainy, overly sweet. Aaron Murdick's fudge is creamy goodness. I think the deadline to order for Christmas is this Friday, if I'm not mistaken. You choose your ship date - 12.12 or 12.19.
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Post by peano on Nov 29, 2016 14:51:16 GMT
If you want great fudge do not use condensed milk or any recipes that call for your microwave. This blog The Project Princess Chocolate Fudgehas step by step instructions for making chocolate fudge that comes out like the old fashioned fudge you buy in candy stores in slices. And THIS page has her variations for making Maple Nut Fudge, Orange Dreamsicle, Eggnog, Pumpkin Pie, Peanut Butter, Vanilla and adding variations. Make sure you read the how to instructions on the Chocolate Fudge page and then you can use those instructions to make the other flavours. Buy quality ingredients. Real butter. A good brand of corn syrup, not one that contains HFCS such as Karo.
Just did some research on Karo's website because I thought all corn syrup was HFCS and because I didn't know of any other brand. They say their corn syrups do NOT contain HFCS.
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casii
Drama Llama
Posts: 5,461
Jun 29, 2014 14:40:44 GMT
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Post by casii on Nov 29, 2016 15:02:05 GMT
I don't usually make fudge, but if you want a taste tester, I'll PM you my address!
My kids and I make a lot of peppermint bark, cookie bark, homemade marshmallows as gifts. This was a strategy when they wanted to give presents to their friends inexpensively, but now it's tradition. I also make a bourbon caramel (recipe is on Bon Appetit's website) that is yum.
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Post by seikashaven on Nov 29, 2016 15:12:23 GMT
I make vanilla chai fudge every year. Love it.
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Post by lbp on Nov 29, 2016 15:46:03 GMT
The Best and easiest fudge ever:
1 can chocolate frosting 1 bag of semi-sweet chocolate chips
Melt together and add 1 teaspoon of vanilla. Mix.
Spread in 8x8 pan that has been covered with foil and greased.
Never grainy and always good!
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perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
Jun 26, 2014 18:51:17 GMT
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Post by perumbula on Nov 29, 2016 16:29:35 GMT
The recipe linked above is mine. The trick to not getting grainy fudge is to make sure the sugar completely dissolves. That's why you sweat the pan, get a clean spoon, and don't scrape the pan at the end. The step by step instructions cover that in detail. Humidity can affect fudge but not as much as other candies. I made mojito fudge this weekend. It went over quite well.
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Post by scrapcat on Nov 29, 2016 16:49:59 GMT
I haven't made it in years, but I was on a kick of making pb fudge for a while and I remember using a proper candy thermometer was a must.
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Post by mtscrapper on Nov 29, 2016 18:11:08 GMT
I hate grainy fudge. Fudge needs to be creamy or it is just yuck! I have searched for years for the perfect recipe and See's Fudge is the answer. My recipe is just slightly different than this (calls for all chocolate chips instead of a chocolate bar, but it is basically the same as that. It does contain evaporated milk, but you will not be sorry and it is super easy to make. I also make the Almond Roca that is posted in the recipe section here. I get MANY compliments on that and have never had a batch fail. I make tons of it every year. I also make caramels every year. I may cut back to just those 3 things since I am feeling a bit overwhelmed and need to cut out some things.
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Post by katlaw on Nov 29, 2016 21:02:28 GMT
The recipie linked above is similar to the one my grandma and dad used to make every year. Except we only used cocoa not chocolate squares and we beat it by hand not. Mixer. Usually if the fudge sugars you have over cooked it and the humidity is high. It takes more muscle and patience but the texture is so much smoother and it just melts in your mouth! I always used to beat it by hand but decided to try this when I saw her blog and it turns out fantastic.
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