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Go Back   Orchid Board - Most Complete Orchid Forum on the web ! > OFF TOPIC > Connoisseur's corner
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  #1  
Unread 12-14-2011, 02:06 PM
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Default 'Tis the season

Does anyone out there have a very simple NEVER fail fudge recipe that they are willing to share?
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  #2  
Unread 12-14-2011, 04:35 PM
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I've always used the one on the back of the "FLUFF" jar.
Has never failed me, comes out nice and creamy and tastes GREAT!

Judi
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  #3  
Unread 12-14-2011, 05:14 PM
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I tried that one and it was a major fail which is why I was asking for a better one. Glad it works for you though.
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  #4  
Unread 12-14-2011, 09:48 PM
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  • 4 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 6 tablespoons butter
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • Nuts optional
  1. Butter a 9x9 inch dish.
  2. Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
  3. Let cool completely before cutting into squares.
I have found that fudge should be made on days that are dry out. For some reason it dosen't do well on humid days.

---------- Post added at 09:48 PM ---------- Previous post was at 09:30 PM ----------

Here's my favorite Peanut Butter Fudge recipe

3 cups Sugar
1 sm. can evaporated milk + water to make 11/2 Cups.
1 tsp. vanilla
2 tsp. butter
12 oz. peanut butter

Put milk into a measuring cup and add water to make 11/2 cups. Using a heavy sauce pan add milk mixture and sugar on med/high heat and bring to a boil, continue to boil until thermometer reaches 235/240F. degrees. remove from heat and add vanilla, butter, and peanut butter. Stir until thickens and loses gloss. Spread into butter pan and let cool before cutting. Yum.
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Last edited by flhiker; 12-14-2011 at 09:55 PM..
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  #5  
Unread 12-14-2011, 10:09 PM
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I have a great chocolate fudge recipe for a 9 x 13 inch pan. You do use the candy thermometer or test for soft ball, but it always turns out perfect. Let me know if I should add it here. It uses marshmallows and choc chips, but you would never know with the end result!
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Unread 04-28-2012, 06:23 AM
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Quote:
Originally Posted by silken View Post
I have a great chocolate fudge recipe for a 9 x 13 inch pan. You do use the candy thermometer or test for soft ball, but it always turns out perfect. Let me know if I should add it here. It uses marshmallows and choc chips, but you would never know with the end result!
Can I have it please?
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  #7  
Unread 04-28-2012, 11:35 AM
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Quote:
Originally Posted by Mira-Claude View Post
Can I have it please?
No problem! Here ya go!

Chocolate-Mallow Fudge
4 cups sugar
1 2/3 cups evaporated milk (not sweetened condensed)
3/4 cup butter
2-6 oz. pkg. semisweet chocolate chips (1-350g pkg)
2 cups miniature marshmallows
1 1/2 tsp. vanilla
1 cup coarsely chopped walnuts or pecans
Butter a 9 x 13 inch pan. Combine sugar, milk and butter in a large heavy saucepan. Set over moderate heat and cook, stirring often, until soft ball stage. Don't stir continuously. Remove from heat. Stir in chocolate chips, marshmallows and vanilla. Beat hard with a wooden spoon until chocolate and marshmallows are melted. Stir in nuts. Pour into prepared pan. Chill until firm and cut into squares.

I use a candy thermometer and cook to soft ball stage on it. It comes out perfect every time. Enjoy!
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Unread 04-28-2012, 11:43 AM
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Thank you!
silken likes this.
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  #9  
Unread 04-28-2012, 02:48 PM
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Well I just finished the first batch! So far it looks good with the right consistency. Will tell you in a few hour how it went!
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  #10  
Unread 04-28-2012, 03:12 PM
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First batch?? It makes a lot! Are you on a fudge making project? This freezes and keeps well also. I hope it turned out well for you. I find if I stick right to the temp for soft ball on the thermometer, but make sure it really gets there, it is perfect!
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