Fudge

[Pam]

Gather up:

!/2 oz of very finely chopped trim or shake

1/2 stick butter

2 cups granulated sugar

2/3 cup evaporated milk (not sweetened condensed)

12 oz semi sweet chocolate chips (or white or butterscotch)

1 small 7oz jar of marshmallow cream

1 teaspoon vanilla

1/2 cup chopped nuts, and/or 1/4 cup toffee bits

A greased pan

 

Melt the butter in a double boiler keeping it between 180 & 210 F

Put the shake/trim in a dry frying pan and lightly toast it for about a minute over a medium heat.

Add the toasted shake to the butter, stir and keep an eye on it for 45 min.

Let it cool some then strain the shake out using a coffee filter, give the filter a squeeze to get it all.

In a saucepan (U can use the same one if it's big enough) mix together the butter, sugar, and milk and bring it to a rolling boil STIRRING CONSTANTLY, for 5 min.

Remove the pot from the heat and stir in the chocolate, nuts, vanilla and marshmallow, stir well.

Pour into the greased pan and chill.

cut into 15-20 pieces.

There ya go Buddy!

Edited August 25, 2007 by Granny

[Frazz]

Super Gran ... please advise the weight of 'stick of butter' and what could i use in place of marshmellow cream? i dont think we have such extravagent delights here

 

looking forward to cooking up some fantastic fudge

 

[jimbojones5678]

1 small 7oz jar of marshmallow cream

Yeah sounds great! But wtf is marshmallow cream?

 

Jimbo

[Pam]

Aw dammit, I had a feeling something would pose a problem. The marshmallow cream is stuff (Marshmallow Fluff) that you put on peanut butter sammichs here. It's also made as an ice cream topping.

And believe it or not, I worked in a marshmallow plant, so it's not possible to make the stuff, but I'll give a look around.

The butter is 1/4 pound. 113.4 gr

28 gr to an ounce, 16 oz to a pound by weight

Let me dig around and see if any of my other fudge recipes will fit and don't have the marshmallow crap involved....

BRB!

 

Got it!!! Scroll down and try this instead!

Edited August 26, 2007 by Granny

[Pam]

Alrighty! Give this a try instead... it's a Hershey recipe, but since Hershey is being boycotted here for bringing a lawsuit against a canna candy maker... it serves them right! Mostly microwaved!

 

First off, !/2 cup = 1dl......8 Tablespoons = 112gr = 1/2 cup if that makes sense.

 

Gather up:

1/2 cup of butter

1/2 ounce very finely chopped trim or shake

3/4 cup of cocoa (the powdered stuff in the tin for baking)

4 cups powdered sugar (10x confectioners, icing sugar)

1 teaspoon vanilla extract

1/2 cup evaporated milk

I cup of chopped nuts

A square pan 8x8x2inches (sorry, I'm only good at cooking math, but 39"=1meter) Lined w/ alfoil and set aside

 

Melt the butter in a double boiler keeping it between 180 & 210 F ( 82-98 C)

Put the shake/trim in a dry frying pan and lightly toast it for about a minute over a medium heat.

Add the toasted shake to the butter, stir and keep an eye on it for 45 min.

Let it cool some then strain the shake out using a coffee filter, give the filter a squeeze to get it all.

Strain it over a medium microwave safe bowl.

Add the cocoa and stir until smooth.

Stir in the sugar and vanilla and blend well (it will be crumbly and dry.)

Stir in the evaporated milk, microwave on high 1 min and stir again.

Microwave another minute and stir until the mixture is hot.

Beat the hot mixture with a wooden spoon until smooth then fold in the nuts.

Pour it into the pan with the alfoil and cover it. Chill until firm then cut into equal size pieces.

Store in the fridge

 

Does anyone want the chocolate mint variation? Let me know! Gran

Edited August 26, 2007 by Granny

[Frazz]

thanks heaps Gran ... sounds easy which is a bonus, ill give it a whirl ... wonder if you could substitue the mint for orange ... never mind this is cool

 

[buddy.g]

Hey there Granny thanks a heap for that. Well done. Looks easy as.

I will be sure to try it in a couple a weeks when i get some trim.

Cheers

Buddy.g

[Pam]

The mint is from extract...it's a topping instead of the nuts... sure,

FOLLOW THE RECIPE FOR THE FUDGE BUT LEAVE OUT THE NUTS.. (CAp lok sorry)

In a small bowl cream 3 Tablespoons of butter that's softened. 1 Tablespoon water, and 1/8-1/4 teaspoon mint (or any flavor U like) extract. Gradually add 1 1/2 cups icing sugar, and 2 drops of food color. Beat until smooth. Spread this topping over already chilled fudge and rechill.

I'm off to find a conversion chart for us all...

 

 

EDIT: Got 3 and posted them in General cooking! Yippee! Now I can post the Cashew Crunch recipe.

Edited August 26, 2007 by Granny

[Ion]

KUTOS!!!