Grainy fudge
kimka
11 years ago
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jimster
11 years agobbstx
11 years agoRelated Discussions
Fudge help please!
Comments (20)Well, the fudge saga continues. I told my boss yesterday that after two attempts, I was still having trouble with the fudge being grainy. To add insult to injury, the person that gave her the recipe told her how easy it was! Unfortunately, that person is out of town, otherwise she would be making this "easy" recipe. I'm going to give it another go using Carol's suggestions again tonight. I think if I can get the sugar totally dissolved before I start boiling the fudge, I may be okay. This has definitely been a learning process for me! Oh, and Carol, I live in western Tenn. where humidity is a way of life. I probably shouldn't even attempt it today as we are expecting thundershowers later on today, but the party is tomorrow! Thanks again for all the help!...See MoreDo You Use Packaged Goods? If so, what? What not?
Comments (82)Well, I like this forum! I rarely post, consider myself a great cook but am far from fancy or traditional with my cooking. I've gotten great results from postings when needed and have not been insulted once. Hey, not bad! I enjoyed reading this topic especially since I have a great deal of trouble using packaged foods due to sodium content. I DO use packaged foods though! I've never made my own yoghurt--never even tried to. Same with butter, cream cheese, aged cheese (I have made paneer by heating milk and adding lime juice), pasta and that is all I can think of that I need packaged food for. I've made lots of things by just trying it out. Ketchup wasn't that hard, no-sodium tomato paste, vinegar, garlic and onion powder (actually, I like the dehydrated granules), black pepper, cumin, dash of lemon juice, dash of water. I just read the bottle to get an idea of what went in the stuff. And, yes, I buy the packaged no-salt ketchup quite often. So quick and easy! There is no way I'm going to pay for packaged dressing; I make my own even though I almost always just use straight balsamic. My guy makes a great vegan Caesar dressing using nutritional yeast, almond meal, lemon juice, vinegar, no-salt stone ground mustard and an unbelievable amount of fresh garlic. Think of all the oil we are avoiding this way! I do love olive oil though~ Canned soups are a no-go mainly because of the salt. I can't actually taste the can but sometimes I can taste the plastic when I buy things in plastic bottles. We made our own "power bars" for the first time a few weeks ago. We had made granola bars and similar things before but never with the intent to get protein, carbs and low calories all in one bar. They are great for hiking! Yesterday, my guy made bagels from scratch for the first time, just for me as they had no salt and almost zero sodium. Did you know that a regular sesame bagel has over 600mg sodium?! The ones he made were topped with black sesame seeds and tasted very good. They were missing that salty taste but, oh well. I think one of the biggest factors with packaged foods is that they are very inexpensive, especially mixes and things like rice a roni or hamburger helper. They can also make things go very quickly in the kitchen for those who have limited amounts of time to feed entire families. There are lots of things we make that cost more than buying pre-made but there are also lots of savings involved in making things ourselves. We may not be rich but we make the effort to allow a good food budget so we can eat as much natural and organic things as possible. We try to stay away from preservatives but that is hard to do with packaged foods. I'm pretty darned impressed by some of the things people make on the board. Pickled veggies and other home-canned items are the most intriguing to me. It was a good read. Thanks, Jennifer...See Morefudge
Comments (6)I remember a show on Food Network Good Eats (Alton Brown) and he explained why sugar crystalizes in candy but can't find it. Here is his Fudge recipe in which he adds 1 tablespoon of corn syrup. They are showing it again on February 11, 2008 8:00 PM ET/PT, February 12, 2008 3:00 AM ET/PT. Clare Chocolate Fudge Recipe courtesy Alton Brown Show: Good Eats Episode: Fudge Factor 2 3/4 cups sugar 4 ounces unsweetened chocolate 3 tablespoons butter, plus more for greasing pan 1 cup half-and-half 1 tablespoon corn syrup 1 tablespoon vanilla extract 1 cup chopped, roasted nuts, optional Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week....See MoreWhat is Fudge?
Comments (28)Jim, we have a candy store downtown right next to the drawbridge. They make wonderful old-fashioned fudge with cocoa. It's a bit grainy, firm, with or without walnuts, & it's not just the tourists that line up. This time of year you can get caught up on all the town news standing in line. Fudge is one of those things that, to me, is best purchased from a good candy maker. There's something nostaligic about carrying that little box home tied with a ribbon. We always buy little mini-boxes with 2 pieces per box & one box per person snuggled into the branches of our Christmas tree. Tradition. Christmas is the only time of year we eat fudge & just those 2 pieces. /tricia...See MoreOlychick
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