Don't have an account? To participate in discussions consider signing up or signing in
facebook connect
Sign-up, its free! Close [x]

Benefits

  • okay Create lasting relationships with other like minded women.
  • okay Blogging, let your voice be heard!
  • okay Interact with other women through blogs,questions and groups.
  • okay Photo Album, upload your most recent vacation pictures.
  • okay Contests, Free weekly prize drawing.
  • okay Weekly Newsletter.

  • Beaten down by Fudge.....

    18 posts, 7 voices, 881 views, started Sep 22, 2008

    Posted on Monday, September 22, 2008 by Inakika

    •  



    • Emerald
      Offline

      Ladies, I need your help!
      I love chocolate fudge. Probably too much. The problem is that I have not a clue how to make it. I’ve tried so long to make it and for the life of me I can not get my fudge to set up properly. What I end up with is a chocolate goo that can be eaten with a spoon. Not the effect I’m hankering for. Don’t get me wrong, I bake well. But fudge has become my cross to bear.
      Please, can one of you Goddesses help me out? Can someone let me in to the inner sanctum of that goodness known as fudge?
      Yours in fudge,
      Ingrid



      •  


        • 0 votes vote up vote up

          Ladybug wrote Sep 22, 2008
        • Take it to the queen, Chocolatier.



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Sep 22, 2008
        • ladybug you are too funny! Believe it or not, she and I have already commiserated on the subject and I admitted to God and everyone - I’m not fudge worthy! I can’t make a batch of it to save my life. There’s something about the tempering of the stuff that I just can’t figure out. Mine always comes out really grainy.

          so, the search goes on!



                Report  Reply


        • 0 votes vote up vote up

          Mary Clark wrote Sep 22, 2008
        • I love peanut butter fudge....LOVE IT!!!!  I can make it from an easy recipe out of my Tea Time at the Masters Cookbook.



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Sep 22, 2008
        • Ok, here’s what I found out. I looked at the foodnetwork site and this is Paula Deans recipe

          3 C sugar
          4 heaping Tablespoons cocoa powder
          3 T light corn syrup
          1 C evaporated milk
          6 T butter
          1 1/2 tsp. vanilla

          Butter a dish, I’m guessing 8X8 but she didn’t say.

          In a medium saucepan, mix the sugar and cocoa together. Add the syrup and milk and cook over medium heat until it reaches 234-240 degrees on a candy thermometer, soft ball stage. Remove from the heat, add butter and vanilla. Beat with electric mixer or by hand, quickly as it sets up quick. Pour or spread into buttered dish. Cool and cut into squares.

          Now, I make handmade caramel which is a crystalline sugar confection like fudge. I think the grainy texture comes from sugar molecules not dissolving completely and it re seeds the fudge. The corn syrup should help with this and keep it smooth. I don’t use corn syrup so I have to rub the sugar with lemon juice before I cook the caramel to prevent crystallization. The evaporated milk just prevents having to cook the water out of the milk and shortens the overall cooking time. If we don’t find a better recipe than this one, I’ll make it in the next couple of days and see how it turns out.

          Good luck!
          Cynthia



                Report  Reply


        • 0 votes vote up vote up

          Inakika wrote Sep 22, 2008
        • Thank you for your help ladies! Cynthia, I am going to try Paulas’ recipe and report back. I love the Fab40ers!!!



                Report  Reply


        • 0 votes vote up vote up

          Mary Clark wrote Sep 22, 2008
        • That looks like a yummy recipe.  I will have to try that for  Christmas time.



                Report  Reply


        • 0 votes vote up vote up

          Mary Clark wrote Sep 22, 2008
        • I am trying to find my fudge recipe out of my Tea Time and now I can’t find my Tea Time at the Masters Cookbook.  I’m in trouble.....if I can’t find it soon....guess I will buy a new one.  When I find it Inakika...I“ll send it your way.  But Paula’s looks easy as well.  Good luck!!



                Report  Reply


        • 0 votes vote up vote up

          Inakika wrote Sep 23, 2008
        • Thank you maryclark! I’m going to make perfect fudge if it kills me! I will not be defeated. However, if nothing comes of it I will have LOTS of bowls to lick! Anyone with me?!



                Report  Reply


        • 0 votes vote up vote up

          Mary Clark wrote Sep 23, 2008
        • Really...I just like to make stuff sometimes and eat the batter...is that sick or what?  

          I’m still in search of my Tea Time cookbook. It’s at the house somewhere......

          We ARE going to make KILLER FUDGE......



                Report  Reply


        • 0 votes vote up vote up

          Dee Dee Shaw wrote Sep 25, 2008
        • There is a fool proof recipe that includes cream cheese. I’ll have to see if I can dig it up. I found this post funny because my 13yo daughter insisted on trying fudge - yet again - for a party we are going to tomorrow. She has decided that she isn’t fudge worthy either. I can make divinity, but never have been good at fudge or my Aunt Aggie’s caramel icing that was simply to die for.



                Report  Reply


        • 0 votes vote up vote up

          Dee Dee Shaw wrote Sep 25, 2008
        • Ingredients:  

            Amount  Measure       Ingredient—Preparation Method
          ------ ---------- ------------------------------

             1      pkg.          cream cheese—(8 oz.)

               1/4  tsp.          salt

             1      lb.           box powdered sugar

             3      oz.           unsweetened baking

                                  chocolate—melted

               1/2  tsp.          vanilla

             1      c.            chopped nuts

            

          Preparation:
          Cream cheese with salt until smooth and fluffy. Gradually add powdered sugar, blending well after each addition. Blend in melted chocolate, vanilla and nuts. Turn into buttered 8-inch square pan. Chill until firm. Also could be formed into roll, rolled in finely chopped nuts, chilled and sliced.

          My mom has made this and you’d never know it had cream cheese in it. Dark chocolate would be better IMO.



                Report  Reply


        • 0 votes vote up vote up

          Mary Clark wrote Sep 25, 2008
        • I can’t find my Tea Time....I’ll check when I get to my niece’s house on Hilton Head and see if she has  the Tea Time to get that easy fudge recipe.



                Report  Reply


        • 0 votes vote up vote up

          Dee Dee Shaw wrote Sep 25, 2008
        • [Link Removed]

          There are 272 fudge recipes at that site! A fudge lover’s dream. :)


          Happymomma, Your links have been removed, please consider upgrading to premium membership.



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Sep 25, 2008
        • I can see some serious weight gain if I try these recipes.

          Thank you for helping out. As you can see, we‘re determined to find a good fudge recipe!

          Ok, Ingrid, go to it!

          I’ll contribute all I can.

          I’ve been working with very challenging chocolate since 9:00 this morning. I’m looking at a pile of boxes of truffles. They‘re going to be gone by 10:00 tomorrow morning and I’ve got to start all over again.

          So, you are officially dubbed the fudge queen!

          I’m chocolate’d out right about now!

          Love to all
          I’m going to bed
          Cynthia



                Report  Reply


        • 0 votes vote up vote up

          Deb Link wrote Sep 25, 2008
        • This may sound a little lame but there is a really good recipe right on the jar of kraft marshmallow cream.  That’s the one I used.  It hasn’t failed me yet(been using this recipe on the jar since I was around 10).  Enjoy.....you can’t fail with this recipe.  :)



                Report  Reply


        • 0 votes vote up vote up

          Dee Dee Shaw wrote Sep 25, 2008
        • Cynthia,
          I don't know how you can work with chocolate all the time and still keep your figure. Chocolate is my one weakness, my vice. I have gotten lots better since I got my hormones balanced out, but I used to crave chocolate for at least one week out of every four. :) One of my weight loss nutritional supplements has the same chemical in it that chocolate has (theobromine ) I think that has helped me tremendously, but sometimes I can't resist.
          We have a cute little children's book called Frog And Toad. There is one story that talks about what it means to have self control. Frog says that for him self control means feeding the cookies to the birds so he won't eat anymore. Toad responds that he'll just go bake a cake. For me self control is not having it around to tempt me. I used to keep chocolate chips in the freezer just so I could eat a few when I needed chocolate. My little folks starting following suite - so now I just don't keep sweets in the house. I could never have self control if I was in your shoes. My hat is off to you! :)  

          Dee Dee



                Report  Reply


        • 0 votes vote up vote up

          Dee Dee Shaw wrote Sep 25, 2008
        • Do you have to use a microwave for that one? We don't do microwaves at our house. After doing an experiment with water boiled in a microwave, I vowed never to use one again. We don't have one in our house.



                Report  Reply



  • Lets Talk FOOD & Exchange Recipes View Group »

    Recipes, recipes, and more recipes...