Stupid fudge question
Fori
16 years ago
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Comments (20)
ann_t
16 years agoFori
16 years agoRelated Discussions
stupid, stupid question... part 2....
Comments (6)I know what it is like to be a new canner, because I am one. In my humble opinion, the only stupid question is the one left unasked. The goal here is to make a product that you can safely to put on yours or your families/friends table with confidence. Again, ccaggiano IMHO it is not stupid to ask any question that you are unsure of and I for one and truely grateful that there are people here who are willing to help us do it safely. There is so much to learn and there is no better place to learn than from those who have been there, done that. We are not born knowing this stuff, that doesn't make a question stupid. Good luck with your canning!...See MoreRECIPE: Fudge Question
Comments (1)Marci, You can freeze fudge. Here is some information on it. Ann...See MoreHersheys Cocoa Fudge Recipe Question
Comments (3)I checked 5 Hershey's Cookbooks for a recipe and didn't find one, then I remembered my mother's Peanut Butter Fudge recipe had cocoa in it. Peanut Butter Fudge 2 c. sugar 2 T. flour pinch salt 5 T. peanut butter 1/2 c. milk 3 T. cocoa 1 t. vanilla Mix all in saucepan except peanut butter. Bring to boil over very low flame, then boil vigorously for 2-3 minutes. Remove and add peanut butter, beat until thick. Pour in greased 9x9 inch pan. Cool. Recipe found on\-line: Hershey's Peanut Butter Fudge Time 25 M. Serves 6 To 8 Ingredients 1 cup sugar 1/4 cup (4 tablespoons) butter or margarine 1 cup milk 3/4 cup Hershey's unsweetened cocoa 1 1/2 cups creamy peanut butter powdered sugar ~ If Desired How to make it: In a pan add sugar, butter or margarine, milk and cocoa.Let it come to a boil and turn it down to simmer and wisk well.Add peanut butter and vanilla.Wisk well.In an 8 x 8 or 9 x 9 inch pan lay plastic wrap and add the fudge.Let the fudge set in the fridge over night.Sprinkle powder sugar over the fudge if desired. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Recipe from Cooks.com: CHOCOLATE PEANUT BUTTER FUDGE 1 1/4 c. milk 2 c. sugar 1 c. peanut butter 1 c. brown sugar 1/2 c. Hershey's cocoa 1 stick butter 1/2 c. powdered sugar 1 1/2 c. chopped nuts In saucepan, add milk, sugar, butter and cocoa. Cook over medium heat until comes to boil. Turn on low heat, cook until fudge can make a little ball in a cold cup of water. Remove from heat and mix peanut butter and powdered sugar until creamy. Use electric beater. Then mix in nuts. Pour into 9x13 buttered baking pan. \-Grainlady...See MoreQuestion about cherry fudge (not made with chocolate)
Comments (7)Here it is, Linda, with my changes--I had to change out the 1/2 C milk and 1/2 C half-and-half or light cream (you need it to equal 1 C of milk/cream/half-and-half) because I called my DH from the store and asked if we had any milk and he said, yes, we have about a quart. I don't know what he was looking at, but we had no milk!) I improvised using what I had on hand. The original recipe calls for 1/2 C milk and 1/2 C half-and-half or light cream. ... so do ya think it needs to be refrigerated? 2 C granulated sugar 1/2 C cream 1/4 C half-and-half 1/4 C water 1 T corn syrup,, the clear kind 1/2 tsp salt 1 T butter 1 tsp vanilla 10 drops cherry extract one 8 oz jar cherries, drained, dried, chopped 1/2 tsp butter, melted--or more as needed Candy thermometer Line a loaf pan with foil, and have the foil extend out over the edges. The recipe uses a 5-3/4x3x2-inch loaf pan but I don't have one that small, so I used the one I had which is a standard size. Butter the sides & bottom of the loaf pan, and the sides of a 2-quart saucepan. In the saucepan combine the sugar, "milk stuff", corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan. Continue boiling steadily, stirring occasionally (I stirred often), until thermometer registers 235 degrees F, about 20 minutes. Once you get to 235 degrees, emove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170 degrees F (today was chilly and this cooling part only took me about 8 to 10 minutes). Take the thermometer out of the saucepan. Beat mixture vigorously by hand with a wooden spoon for 5 minutes. Add the cherries and the cherry extract. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. Eat and think of Sooz and Linda who love cherries!...See Moreannie1992
16 years agojcrowley99
16 years agoFori
16 years agojcrowley99
16 years agoFori
16 years agojcrowley99
16 years agoann_t
16 years agoFori
16 years agoFori
16 years agojcrowley99
16 years agoFori
16 years agoannie1992
16 years agoTerri_PacNW
16 years agoFori
16 years agoTerri_PacNW
16 years agoekramerlampman
4 years agochloebud
4 years ago
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