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"jammer" > wrote in message
...
> On Mon, 29 Dec 2003 13:52:00 -0500, "LMW" >
> wrote:
>
> >Does anyone know what happened to or have a new link to Skaarup's Fudge
> >Recipe Site?
> >The link I have no longer works.
> >Thanks,
> >Lisa
>
> SKAARUP'S SUPERBOWL FUDGE
> (c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
> rights reserved.
> This recipe takes into account most of what was presented on my Fudge
> Failure page and uses a combination of walnuts, raisins, and apricots
> as helpers. I started chopping the walnuts at the beginning of
> half-time and was eating cooled (and set!) fudge by the final Green
> Bay Packer win over New England in Super Bowl XXXI!
>
> This is a milky-chocolate fudge with creamy texture and a fruity-nutty
> mix of flavors. It requires about 30 minutes to make, uses a candy
> thermometer (although not required), one 9"x9" glass pan, the two
> saucepans. I like the apricot taste... some of my friends, especially
> those from traditional Midwestern upbringing have told me that this
> fudge was 'excellent' but they didn't understand the apricots.
> Understand apricots? Fudge making is a science. Ah, but Fudge
> consumption is pure mindless enjoyment.
>
> 1/2 cup
> Butter (unsalted if you've got it)
>
> 2.5 cup
> Sugar (extra-fine granules)
>
> 5 oz.
> Evaporated Milk (one small can)
>
> 6 oz.
> Hershey'sT Semi-Sweet Chocolate Chips
>
> 6 oz.
> Hershey'sT Milk Chocolate Chips
>
> 7 oz.
> Marshmallow Cream (KraftT)
>
> 1 cup
> Walnuts (coarsely chopped)
>
> 3/4 cup
> Raisins
>
> 3/4 cup
> Dried Apricots (diced)
>
> 1 tsp.
> Vanilla Extract
>
> Directions:
> Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate
> chips, vanilla, and marshmallow cream into a 3-quart saucepan and set
> aside. Place walnuts, raisins, and apricots into a bowl and set
> aside. Set butter aside to warm. Heat milk at Medium setting until
> warm then add sugar. Bring to a rolling boil (Medium-High), stirring
> constantly with a wooden spoon. Continue to boil for 8 full minutes
> -or- if using a candy thermometer continue boiling until the boiling
> temperature reaches 235°F but do not exceed 9 minutes rolling boiling
> total. Remove from heat and add butter. Stir until butter dissolved
> (but no more than 30 seconds).
>
> Pour hot mixture over chips, vanilla, and marshmallow without scraping
> the sides of the hot saucepan. Mix until chips melted. Add walnuts,
> raisins, and apricots. Mix thoroughly and cast into prepared pan.
> Cool at room temperature. Chill in refrigerator 1 hours prior to
> cutting. Remove from pan, remove foil, cut into squares.
>
>
>
> Prepare the wooden spoon and cooking saucepan with a butter flavor
> non-stick vegetable spray such as PamT or CriscoT. Spraying the sides
> of the saucepan helps prevent sugar crystallization.
> Adding the butter to the sugar mixture after a rolling boil helps keep
> the sugar from early crystallization. Adding the butter to the
> milk-sugar mixture only impedes the milks ability to dissolve the
> sugar. Each stick of butter converts to 1/2 cup. Cut the stick up into
> slabs before adding to the hot sugar slurry.Don't scrape the sides of
> the sugar saucepan after transferring the hot sugar slurry. This may
> promote crystallization of the sugar by seeding it.
> Substitutions: May use 12 oz. of Semi-Sweet Chocolate for the 50/50
> mix of Milk and Semi-Sweet chips. Walnuts, Raisins, and Apricots are
> used here. You may substitute any other Optional Helpers you desire as
> long as the total volume does not exceed 2.5 cups (unpacked).
> Cut fudge with a new plastic knife. McDonalds, Wendy's, and Burger
> King plastic ware do well. You could use a metal knife washed clean
> rubbed with butter on a paper towel. Plastic is better.
>
> --------------------------------------------------------------------------
-----------------------
>
> SKAARUP'S ROCKY ROAD FUDGE
> (c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
> rights reserved.
> A favorite with the kids! Made the same as Skaarup's Fantasia Fudge
> but with three small difference: (1) Omit the unsweetened chocolate,
> (2) add 1.5-2 cups of miniature marshmallows, and (3) a different way
> of mixing of the Helpers just before casting.
>
> 1/2 cup
> Butter
>
> 2.5 cup
> Sugar (extra-fine granules)
>
> 5 oz.
> Evaporated Milk (one small can)
>
> 12 oz.
> Semi-Sweet Chocolate Chips (Hershey'sT or NestleT)
>
> 2 cup
> Miniature Marshmallows (about half a bag)
>
> 7 oz.
> Marshmallow Cream (1 Jar KraftT Marshmallow Creme)
> (may substitute 2 cups mini-marshmallows)
>
> 1 cup
> Walnuts (chopped)
>
> 1 tsp.
> Vanilla Extract
>
> Directions:
> Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate
> chips, vanilla, and marshmallow cream into a 3-quart saucepan and set
> aside. Chop walnuts and set aside. Heat milk at Medium setting until
> warm then add sugar. Bring to a rolling boil (Medium-High), stirring
> constantly with a wooden spoon. Continue to boil for 7 full minutes
> -or- if using a candy thermometer continue boiling until the boiling
> temperature reaches 235°F but do not exceed 9 minutes rolling boiling
> total. Remove from heat and add butter. Stir until dissolved (but no
> more than 30 seconds)
>
> Pour hot mixture over chocolate chips, vanilla, and marshmallow cream
> without scraping the sides of the hot saucepan. Mix until the
> chocolate is melted. Add walnuts and mix again. Immediately before
> casting add the mini-marshmallows, fold in 2-3 times (edges of
> marshmallows will start to melt), then cast into prepared pan. Not
> all of the mini-marshmallows will be covered with the fudge mix. Cool
> at room temperature. Chill in refrigerator prior to cutting. Remove
> from pan, remove foil, cut into squares.
>
> Any Variation (see above) can be used to create Rocky Road Fudge.
> White Rocky Road?!? Experiment.
>
> If you're concerned about your mini-marshmallows might melt too fast
> (they won't) then you can put the marshmallows covered in the
> refrigerator. Take out of the refrigerator immediately before mixing.
> You can also cover any exposed marshmallows with your wooden spoon
> following casting.
>
> All the marshmallow creme and mini-marshmallows make this recipe very
> sensitive to too much sugar. Be sure to limit your sugar to a maximum
> of 2.5 cups.
>
> Some prefer a smoother texture marshmallow instead of the
> mini-marshmallows. If you want a marbled, creamy variation, make as
> usual but instead of 2 cups of mini-marshmallows, mix in 7 oz. of
> marshmallow cream immediately before casting. Fold over 3-5 times then
> cast. Will need to be cut when cool then refrigerated so that the
> marshmallow cream won't run (runs at room temperature).
>
>
>
>
>
>
>
>
> >
>

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