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Post by katlaw on Nov 29, 2016 21:04:44 GMT
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. Sorry. I missed a period. I will go back and edit my post so it reads properly. What I meant to says was "good brand of corn syrup, not one that contains HFCS. Such as Karo. (as in Karo is the good brand)
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Post by katlaw on Nov 29, 2016 21:07:02 GMT
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. I will agree this is delicious and comes out creamy. I was just meaning that is not a "real" fudge like you get on the boardwalk or at Disney.
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Post by katlaw on Nov 29, 2016 21:12:20 GMT
The recipe linked above is mine. That must be how I started using this recipe in the first place. Maybe you shared your Blog on the old Two Peas board. I used to work for Swiss Fudge and your method is the closest I have seen for a home kitchen to the commercial fudge we made there. We used a marble slab and paddles to stir the fudge. It was hard work.
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Post by justjac on Nov 29, 2016 21:52:15 GMT
I make peanut brittle from my Aunt Eileen's recipe every year. I experiment with a few other things every year. I've tried microwave fudge. I've tried barks. I might try something I saw on Pinterest called Puppy Chow that was made with Chex. Now I am hungry.
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Post by crazy4scraps on Nov 29, 2016 22:11:09 GMT
Fudge is my kryptonite also. DH loves it but shouldn't have it, I'm kind of "meh" about it. I do love a nice homemade caramel though, and I make those almost every year. I have a sea salt vanilla caramel recipe that is divine. All that wrapping is definitely a PITa though!
What I would really love is a recipe for nut rolls that has the actual nougat in the center, not the fake things with marshmallows dipped in caramel and nuts. I want something like a traditional pecan log or Salted Nut Roll but haven't come across anything like that.
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Post by kimpossible on Nov 29, 2016 23:03:46 GMT
If you haven't tried Trisha Yearwood's crockpot chocolate candy you are missing out on the easiest, hardest to fail candy. I've made it the past 4 years and always get raves about it. I added dried cranberries to a batch last year and it was delicious for the holiday. Super easy - follow directions exactly. Note: it makes a ton! Trisha Yearwood's Crockpot Chocolate Candy
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azredhead
Drama Llama
Posts: 5,755
Jun 25, 2014 22:49:18 GMT
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Post by azredhead on Nov 29, 2016 23:09:44 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. Most definately especially living here I wouldn't think it would be a problem. Although we're cooler and wetter this time of year.
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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 23:20:20 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 I've got a pan of this in my fridge. The photos were very helpful. Although I never got that nice glossy look when beating. Looks good now though. Definitely not grainy! Yay! Thanks!
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azredhead
Drama Llama
Posts: 5,755
Jun 25, 2014 22:49:18 GMT
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Post by azredhead on Nov 29, 2016 23:25:41 GMT
ohh so I like ones with pictures! That's how I learned to do the crepe batter! That one looks fairly easy. I might have to try it!
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