Oh Fudge!

[Ponine]

Originally Posted by tracilicious

I don't have a candy thermometer. I guess I should get one. The too high of a temp thing sounds right, as the sugar kept browning at the bottom (carmelizing?). Good to know about the milk. I knew LoT would have the answer.

Prudence, those sound so good. I'll have to make a batch to test.

I'd be interested to try scrooges recipie...
My experience comes from making it in 20lb batches... but still.

ok, yes, if your sugar was browning, you had a great many issues going on.
Get a thermometer, then we'll talk again.
What kind of chocolate are you using?
And where'd you get the recipie?

[jdramj]

Originally Posted by Ponine

ok, yes, if your sugar was browning, you had a great many issues going on.

I agree.

The switch in the milk was most defintely wrong. Evaporated milk is literally water removed from the milk. Condensed milk is sugar added to milk and then evaporated (20-30% less than evaporated milk), thus leaving more sugar behind when cooked.

The browning and grainy sugar is probably from scortching the mixture. It heated up too fast to properly dissolve the sugar, and too hot to making it brown. You should have a nice rolling (easy) boil while stirring constantly.

I can't really comment on the thermometer aspect, I don't use one.

[Prudence]

Skip the fudge and make brigadeiros. They are absolutely divine, and a little lighter than fudge, which is good because you feel like you can eat more, but bad, because you typically do. They are amazing. According to the Brazilian visiting scholar who introduced me to them, you can NOT have a party without them. Plus, they're dead easy to make. And you could still arrange them in some sort of shape.

[Not Afraid]

Yummmmmmy!!!!

I haven't made candy in about 30 years. My Mom used to make all sortsof good things. She used to can as well. That art sort of passed me by.

[tracilicious]

I also need help with the real food. Don't forget that!

[Motorboat Cruiser]

Originally Posted by tracilicious

I also need help with the real food. Don't forget that!

You say that as if candy isn't real food.

[Snowflake]

Originally Posted by Motorboat Cruiser

You say that as if candy isn't real food.

ROTFLMAO

[Scrooge McSam]

Wait a minute... this sounds like a job for...

(wait for it)

...THE BEST FUDGE RECIPE EVER (EVER...ever...ever...)

Seriously, kids... This is my favorite and the easiest fudge recipe I've ever found... no overcooking, no undercooking, perfect everytime. Takes about 20 minutes to prepare.

It comes from Paula Deen on the Food Network.

Chocolate Cheese Fudge

2 lbs confectioners' sugar
1/2 cup cocoa powder
1/2 pound Velveeta cheese, cubed
2 sticks butter
1 teaspoon vanilla extract
1 cup chopped nuts, pecans or walnuts

Spray the bottom of a 9x9 square pan lightly with a nonstick spray.

In a large bowl sift together the sugar and cocoa.

In a heavy saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat, add the vanilla and nuts and stir to combine.

Pour the cheese mixture into the sugar/cocoa mixture and stir until completely mixed. The candy will be very stiff. Use a clean hand and squeeze the candy between your fingers to mix thoroughly.

Remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.

Place pan in refrigerator until candy is firm.

To serve candy, cut into 1 inch squares.

I made this for the folks at work and ended up giving out the recipe to about 20 people.

Enjoy!

[Drince88]

Originally Posted by Scrooge McSam

Wait a minute... this sounds like a job for...

(wait for it)

...THE BEST FUDGE RECIPE EVER (EVER...ever...ever...)

Seriously, kids... This is my favorite and the easiest fudge recipe I've ever found... no overcooking, no undercooking, perfect everytime. Takes about 20 minutes to prepare.

Oh my! I MADE this recipe when I was maybe 12 or younger! I found it somewhere and talked Mom into letting me try it. I don't remember that part, but I remember the velveta and the powdered sugar in it. I think I made it more than once, even!

Nope, I was wrong - a few years back Mom compiled all the 'family' recipes into note cards for all of us, and for some reason the cheese fudge made it in! The recipe I had called for 'pasteurized process cheese spread' as in, "the stuff in the jar". You just mixed everything together (no melting even required - maybe that's why Mom let me make it - no pesky stove to deal with!)



To redeem myself in your eyes - here's a couple of favorite (of more people then just the cheese fudge likers!):

Green Bean Salad
1 can french sliced green beans (I'll some times get the seasoned beans)
1 T vinegar
1/4 cup tomato juice (or V8)
1/4 tsp tarragon
1 T salad oil
Artificial sweetner to equal 2 tsp sugar
1 tsp dehydrated onion flakes
2 sliced hard cooked eggs (I never add this - too much work/planning ahead!)
3 tsp diced pimentos (if you have them)

Drain beans - mix everything togehter except the eggs - chill - add eggs as garnish. For an average sized salad - double the recipe.

Nutty Broccoli Slaw
1 pkg chicken ramen noodles
1 pkg (16 oz) broccoli slaw mix (sold by the bags of lettuce)
2 cups sliced green onions
1 1/2 cups broccoli florets
1 can (6 oz) ripe olives, drained and halved
1 cup sunflower kernels, toasted
1/2 cup slivered almonds, toaster
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup olive or vegetable oil

Crush ramen noodles and place in large bowl. Add slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar with tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning package; shake well. Drizzle over salad and toss to coat. Serve immediately

[Matterhorn Fan]

Velveeta?! In fudge?!

Wait a minute....let's make that:

Velveeta?! In anything?!

That's not food, let alone dessert.