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My mother made very good fudge. I have never been able to make it. I even get the No-fail Fudge to fail. I also envy anyone who can make good fudge.
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Originally Posted by misseva
(Post 6994791)
As an 18 year old newly wed I thought my sister in law was just telling old wives tales when she said to be sure it was a sunny day when I made divinity. Well, turns out she was right. Candy like divinity, fudge or peanut brittle made on a cloudy day will never set up.:(
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It can be saved. If it's grainy, just reheat to soft ball stage and set up again. I forget what to do if appears too liquidy.
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Divinity I just put it in a pan like I do fudge and cut like fudge. to difficult when working alone with it to do the 'dollup' method.
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May I add one more hint to the above? We are warned not to stir, but when the boil climbs the pan we can't resist stirring it down. A long (long, long!) time ago, I picked up the hint to butter the sides of the pan so the fudge would not ''climb''. I try to do this after the pan is hot and the ingred are blended over heat. It certainly helps.
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Originally Posted by mermaid
(Post 7038449)
May I add one more hint to the above? We are warned not to stir, but when the boil climbs the pan we can't resist stirring it down. A long (long, long!) time ago, I picked up the hint to butter the sides of the pan so the fudge would not ''climb''. I try to do this after the pan is hot and the ingred are blended over heat. It certainly helps.
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Originally Posted by Barb in Louisiana
(Post 6993674)
We always followed the same recipe silbram 17 posted but we added a couple of Tablespoons of white syrup (Karo was all we had for years) to the recipe before cooking started.
Some key things I remember. If you mix the cocoa powder with the sugar, then add the milk, your cocoa will mix up better. Add the Karo after the milk is stirred in. Try not to stir the mixture after it comes to a boil, unless you have to. Stirring while the mixture is cooking or starting to beat the fudge before it cools down enough, will make it grainy. It's all about patience. If you are adding nuts to the recipe, add them right at the last of beating. Any earlier will give your beating arm a workout. fyi....the recipe we used was from the Hershey Cocoa box except that we only used 1/2 cup of cocoa. We all like milk chocolate better than dark chocolate. http://www.ehow.com/how_2205012_hers...ate-fudge.html |
My Mom made the best fudge & it was made from the Hersery can. It was great! I can't make it like she did but close.
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I always make the fudge recipe on the Nestle Morsel package, it uses less sugar (I don't like super sweet fudge).
1 1/2 cups sugar 1 can (5 ounces) evaporated milk (2⁄3 cup) 2 tablespoons butter or margarine 1⁄4 teaspoon salt 1 7 ounce jar Marshmallow Cream 1 1/2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels 1/2 cup chopped pecans or walnuts, optional 1 teaspoon vanilla extract Additional Butter to coat bottom and sides of 8-inch square pan. Prepare 8-inch square baking pan. In medium, heavy-duty saucepan, combine sugar, evaporated milk, butter and salt. Bring to full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Add marshmallow cream, chocolate morsels, nuts and vanilla extract. Stir vigorously for 1 minute, or until marshmallow cream and morsels are melted. Pour into prepared baking pan and refrigerate for 2 hours, or until firm. |
I made Toffee at Christmas time and it was not good. After doing some research, I found that you have to use salted butter and not unsalted. I will have to remember that the next time I make it. Maybe it is the same with Fudge. It is worth a try.
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