Do you have the same problem with your dick?
I so, thats why. If you cant get your dick hard, you wont get your
fudge hard.


On Fri, 22 Dec 2006 00:12:56 -0500, "~steve (east tn)"
> wrote:

>Hi All:
>Sorry for such a newbie question, but i was 'helping' my darling wife of
>35 years make some fudge for the holidays. The fudge tastes great, and
>it is thick, but will not set up hard enough to cut and serve. we would
>like to have some homemade peanut butter fudge for family gatherings for
>the holidays.
>
>What did we do wrong?
>
>Recipe:
>1 cup miniature marshmallows
>1- 12 ox jar chunky peanut butter
>1 tsp. vanilla
>1 cup evaporated milk
>2 cups sugar
>1/4 cup margarine
>
>Combine milk, sugar, margarine in heavy skillet on medium heat until
>boiling, stirring constantly. Remove from heat and add marshmallows,
>peanut butter, and vanilla. Blend well and turn into a buttered pan and
>chill. Cut and serve.
>
>We followed the recipe closely and it all went off without a hitch. we
>were completely stumped as to what we did wrong. my wife confesses she
>has tried fudge in the past and it always failed to harden. the
>ingredients were fresh (as i munch some marshmallows between typing
>--just to make sure they are ok, of course.)
>
>Items we can think of:
>1) we used real butter instead of margarine (my prime suspect)
>2) the mixture was boiling all over, but we did not cook it very long.
>there was plenty of heat and time to pour and melt the marshmallows, so
>it was hot enough. we stirred with wooden spoon. no scorching.
>3) we stirred the full mixture until the marshmallows were melted and
>the mixture appeared smooth. i don't think we stirred too much or
>whipped the mixture to death.
>4) we used JIF p-butter. might have added a little too much, but not
>more than a measured tablespoon or so. it was fresh and had some oil as
>is common with quality p-butter.
>5) we used a stainless steel sauce pan, not an iron skillet and poured
>the hot stuff into a Pyrex bowl with the other stuff waiting
>6) obviously we could have mismeasured something, but i don't think we
>missed it much. and it tastes too good to be far off-- at least in my
>opinion.
>7) there is a typo in the recipe. it was one of those everyone bring
>your recipe's and we'll sell it as a book collection of from a
>relative's church.
>
>--while i am newbie to cooking groups, i have been active in several
>other newsgroups and i want to thank you resident experts in advance for
>helping a newbie trying to get started in the kitchen. please excuse
>any violations of group rules with this post. oh, if i picked the wrong
>newsgroup, please point me in the right direction and i'll go away.
>
>thanks ever so much for your time and attention,
>~steve
>---remove the CANofSPAM from the return address if you want to reply
>directly. you may dispose of the spam anyway you wish....
>
>(i have recently become disabled and am finally able to join wifey in
>the kitchen, so i don't much about cooking much paste boiling water.
>still working on cracking an egg without getting shell in the mix...
>i spent over 30 years working as an engineer so i pay a lot of attention
>to details)