Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 01-11-2005, 12:45 PM posted to rec.food.baking
vicki nixon
 
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Default fudge

Hi
i've been searching and got no where,
does anyone know how to make soft chewy fudge rather than crumbly melt in
the mouth fudge is it the recipe or the temp ?
any help would be great oh and while i'm here i tried to make caramel
flavour fudge using brown sugar but it tasted bitter any help here would be
great.
thanks



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Old 01-11-2005, 02:13 PM posted to rec.food.baking
Vox Humana
 
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Default fudge


"vicki nixon" wrote in message
...
Hi
i've been searching and got no where,
does anyone know how to make soft chewy fudge rather than crumbly melt in
the mouth fudge is it the recipe or the temp ?
any help would be great oh and while i'm here i tried to make caramel
flavour fudge using brown sugar but it tasted bitter any help here would

be
great.
thanks


For creamy fudge that is nearly fool proof, try one that uses marshmallow
cream. I know, there are purists who will claim that such a confection is
not REAL fudge. I'm not disputing that. Call it what you want, the no-fail
"fudge" made with marshmallow cream is soft and luscious, unlikely to
crystallize into a grainy lump, and isn't very technique sensitive.

Here are some recipes:
http://christmas.allrecipes.com/az/NoFailFudge.asp
http://www.thatsmyhome.com/fudge-rec...ower-fudge.htm
http://southernfood.about.com/od/fud...r/bl30622h.htm

You can vary the fudge by substituting the type of chocolate you use and
what you mix into it at the end. Black walnuts are interesting. Crushed
peppermint candy in dark chocolate, bits of candied orange peel, ... use
your imagination.

You could also use brown sugar instead of white sugar, and substitute while
chocolate to make your brown sugar fudge. To intensify the brown sugar
flavor, you might add a tablespoon of molasses.

Try looking for "penuche" recipes for your brown sugar fudge.
http://www.google.com/search?sourcei...penuche+recipe


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Old 01-11-2005, 05:15 PM posted to rec.food.baking
.
 
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Default fudge

On Tue, 1 Nov 2005, vicki nixon wrote:

Hi
i've been searching and got no where,
does anyone know how to make soft chewy fudge rather than crumbly melt in
the mouth fudge is it the recipe or the temp ?
any help would be great oh and while i'm here i tried to make caramel
flavour fudge using brown sugar but it tasted bitter any help here would be
great.
thanks


I was watching Good Eats with Alton Brown on FoodTV last night. He did a
show on candy and included something that was supposed to be like Tootsie
Rolls(r). Go to www.foodtv.com and search for it. Maybe that is what you
are looking for.

I'm not sure why your attempt tasted bitter. Maybe if you posted your
recipe someone could explain what happened.

Generally speaking, when baking there are ingredients that do not taste
good on their own but when combined with other ingredients taste
completely different. Maybe there was something in the list of ingredients
that tastes bitter. If your recipe calls for 10 grams of bitter ingredient
and 20 grams of combining ingredient you must have the right ratio. If I
mix 10 grams of bitter ingredient and 15 grams of combining ingredient
then 2.5 grams of the bitter ingredient will have nothing to combine with
and might remain bitter.

--
Send e-mail to: darrell dot grainger at utoronto dot ca

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Old 01-11-2005, 08:21 PM posted to rec.food.baking
Lisa's Gourmet
 
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Default fudge

You might want to try the following recipe. I have adapted this from my
bulk recipe. My catering customers RAVE over it....

1 11 oz. bag semi-sweet chocolate chips (Ghirardelli is best)
1 11 oz. bag milk chocolate chips (Ghirardelli is best)
1 14 oz. can sweetened condensed milk
1/2 c. heavy cream
1 tsp. vanilla

In a heavy saucepan, combine milk and heavy cream, heat just till tiny
bubble appear.
Remove from heat and add in chocolate. Let sit a few minutes, then whisk or
stir together till combined.
Stir in vanilla.
Spread in a parchment paper lined 9x9x2 pan.
Chill till set and firm.
Remove from pan and cut into squares & serve.

Enjoy!

Lisa
Lisa's Gourmet Confections and Foods
http://www.emotigear.com/LisasGourmet



"vicki nixon" wrote in message
...
Hi
i've been searching and got no where,
does anyone know how to make soft chewy fudge rather than crumbly melt in
the mouth fudge is it the recipe or the temp ?
any help would be great oh and while i'm here i tried to make caramel
flavour fudge using brown sugar but it tasted bitter any help here would
be
great.
thanks






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