I am trying to recreate a candy bar that I bought as a kid. IIRC it was a
somewhat flat piece of fudge, rather large, and dipped in chocolate. At the
time, it cost 5 cents when a Hershey bar and other candies were 10 cents.
The price was appealing but the taste was even more appealing.

I know Sheldon used to buy these. He mentioned the brand, but I can't
remember. An online search turns up a candy bar by Welch's. They were bought
by different companies a few times. But the bar looks thicker than I
remember and the wrapper doesn't look familiar.

At any rate... I think the fudge that I've been making would work great.
It's slightly cooked and contains powdered sugar. I can add a little more
sugar to make it more firm. I have made dipped chocolates. Just never dipped
a bar before.

My concerns are... If I let the fudge set up but don't chill it before
dipping, the fudge might begin to melt. But if I chill it, the chocolate I
am dipping it in might begin to set too quickly. I don't know. I'm just
imagining this as the surface would be so large.

Still another possibility would be to lay the fudge on a rack with waxed
paper underneath, paint the bottoms with chocolate, let set, then flip it
over and carefully let the chocolate enrobe the rest of the bars. But if I
did that, should I chill the fudge or not?

When I used to make chocolate covered cherries, I covered them in fondant,
then gave them a quick chill such as 20 minutes or so, then dipped and
chilled again. Just not sure how to handle the fudge.

Anyone? Thanks!

On Saturday, January 26, 2019 at 6:02:36 AM UTC-6, Julie Bove wrote:
> I am trying to recreate a candy bar that I bought as a kid. IIRC it was a
> somewhat flat piece of fudge, rather large, and dipped in chocolate. At the
> time, it cost 5 cents when a Hershey bar and other candies were 10 cents.
> The price was appealing but the taste was even more appealing.
>
> I know Sheldon used to buy these. He mentioned the brand, but I can't
> remember. An online search turns up a candy bar by Welch's. They were bought
> by different companies a few times. But the bar looks thicker than I
> remember and the wrapper doesn't look familiar.
>
> At any rate... I think the fudge that I've been making would work great.
> It's slightly cooked and contains powdered sugar. I can add a little more
> sugar to make it more firm. I have made dipped chocolates. Just never dipped
> a bar before.
>
> My concerns are... If I let the fudge set up but don't chill it before
> dipping, the fudge might begin to melt. But if I chill it, the chocolate I
> am dipping it in might begin to set too quickly. I don't know. I'm just
> imagining this as the surface would be so large.
>
> Still another possibility would be to lay the fudge on a rack with waxed
> paper underneath, paint the bottoms with chocolate, let set, then flip it
> over and carefully let the chocolate enrobe the rest of the bars. But if I
> did that, should I chill the fudge or not?
>
> When I used to make chocolate covered cherries, I covered them in fondant,
> then gave them a quick chill such as 20 minutes or so, then dipped and
> chilled again. Just not sure how to handle the fudge.
>
> Anyone? Thanks!

Enrobing/dipping a bar of chocolate/fudge/whatever is easy, but where to put it after to set up is the problem! I enrobe my Christmas Candy in generally 10 or so gram centers, my Chocolate Covered Cherries being the exception and to prevent the chocolate shell from being breached by the center before the enrobing chocolate sets up is a problem I solved by first dipping Little Chocolate Platforms to drop each freshly enrobed cherry onto. Works pretty well too.

I would definitely chill you fudge before enrobing. I do that with soft centers, works very well.

John Kuthe, KutheChocolates.com...

Julie Bove wrote:
>
> I am trying to recreate a candy bar

> When I used to make chocolate covered cherries, I covered them in fondant,
> then gave them a quick chill such as 20 minutes or so, then dipped and
> chilled again. Just not sure how to handle the fudge.
>
> Anyone? Thanks!

Don't chill the fudge much, just slightly or it will be too thick
to work with.

Just wondering, isn't this something a diabetic should avoid?

On Sat, 26 Jan 2019 04:02:24 -0800, "Julie Bove"
> wrote:

>I am trying to recreate a candy bar that I bought as a kid. IIRC it was a
>somewhat flat piece of fudge, rather large, and dipped in chocolate. At the
>time, it cost 5 cents when a Hershey bar and other candies were 10 cents.
>The price was appealing but the taste was even more appealing.
>
>I know Sheldon used to buy these. He mentioned the brand, but I can't
>remember. An online search turns up a candy bar by Welch's. They were bought
>by different companies a few times. But the bar looks thicker than I
>remember and the wrapper doesn't look familiar.

A favorite:
http://theimaginaryworld.com/nwca45.jpg
They've jnot been available for many years.
>
>At any rate... I think the fudge that I've been making would work great.
>It's slightly cooked and contains powdered sugar. I can add a little more
>sugar to make it more firm. I have made dipped chocolates. Just never dipped
>a bar before.
>
>My concerns are... If I let the fudge set up but don't chill it before
>dipping, the fudge might begin to melt. But if I chill it, the chocolate I
>am dipping it in might begin to set too quickly. I don't know. I'm just
>imagining this as the surface would be so large.
>
>Still another possibility would be to lay the fudge on a rack with waxed
>paper underneath, paint the bottoms with chocolate, let set, then flip it
>over and carefully let the chocolate enrobe the rest of the bars. But if I
>did that, should I chill the fudge or not?
>
>When I used to make chocolate covered cherries, I covered them in fondant,
>then gave them a quick chill such as 20 minutes or so, then dipped and
>chilled again. Just not sure how to handle the fudge.
>
>Anyone? Thanks!

On 2019-01-26 9:27 a.m., Gary wrote:
> Julie Bove wrote:

>> When I used to make chocolate covered cherries, I covered them in fondant,
>> then gave them a quick chill such as 20 minutes or so, then dipped and
>> chilled again. Just not sure how to handle the fudge.
>>
>> Anyone? Thanks!
>
> Don't chill the fudge much, just slightly or it will be too thick
> to work with.
>
> Just wondering, isn't this something a diabetic should avoid?


Just wait a couple weeks and she will deny that she ever wrote about
attempting this.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I am trying to recreate a candy bar
>
>> When I used to make chocolate covered cherries, I covered them in
>> fondant,
>> then gave them a quick chill such as 20 minutes or so, then dipped and
>> chilled again. Just not sure how to handle the fudge.
>>
>> Anyone? Thanks!
>
> Don't chill the fudge much, just slightly or it will be too thick
> to work with.
>
> Just wondering, isn't this something a diabetic should avoid?


It would be fine in moderation, all foods are, but the portions are the key.

Cheri

On Saturday, January 26, 2019 at 10:43:59 AM UTC-6, Cheri wrote:
....
>
> It would be fine in moderation, all foods are, but the portions are the key.
>
> Cheri

Everything in moderation INCLUDING MODERATION!

John Kuthe, Cannabis Nurse IN TRAINING!!

"John Kuthe" > wrote in message
...
> On Saturday, January 26, 2019 at 10:43:59 AM UTC-6, Cheri wrote:
> ...
>>
>> It would be fine in moderation, all foods are, but the portions are the
>> key.
>>
>> Cheri
>
> Everything in moderation INCLUDING MODERATION!
>
> John Kuthe, Cannabis Nurse IN TRAINING!!


Yes, thank you John.

Cheri

On Sat, 26 Jan 2019 04:02:24 -0800, "Julie Bove"
> wrote:

>I am trying to recreate a candy bar that I bought as a kid. IIRC it was a
>somewhat flat piece of fudge, rather large, and dipped in chocolate. At the
>time, it cost 5 cents when a Hershey bar and other candies were 10 cents.
>The price was appealing but the taste was even more appealing.
>
>I know Sheldon used to buy these. He mentioned the brand, but I can't
>remember. An online search turns up a candy bar by Welch's. They were bought
>by different companies a few times. But the bar looks thicker than I
>remember and the wrapper doesn't look familiar.
>
>At any rate... I think the fudge that I've been making would work great.
>It's slightly cooked and contains powdered sugar. I can add a little more
>sugar to make it more firm. I have made dipped chocolates. Just never dipped
>a bar before.
>
>My concerns are... If I let the fudge set up but don't chill it before
>dipping, the fudge might begin to melt. But if I chill it, the chocolate I
>am dipping it in might begin to set too quickly. I don't know. I'm just
>imagining this as the surface would be so large.
>
>Still another possibility would be to lay the fudge on a rack with waxed
>paper underneath, paint the bottoms with chocolate, let set, then flip it
>over and carefully let the chocolate enrobe the rest of the bars. But if I
>did that, should I chill the fudge or not?
>
>When I used to make chocolate covered cherries, I covered them in fondant,
>then gave them a quick chill such as 20 minutes or so, then dipped and
>chilled again. Just not sure how to handle the fudge.
>
Why not make a batch of fudge and try several different methods? Then
you'll know how to do it in the future.

Doris

On 2019-01-26 3:44 p.m., Doris Night wrote:
> On Sat, 26 Jan 2019 04:02:24 -0800, "Julie Bove"
> > wrote:
>
>> I am trying to recreate a candy bar that I bought as a kid. IIRC it was a
>> somewhat flat piece of fudge, rather large, and dipped in chocolate. At the
>> time, it cost 5 cents when a Hershey bar and other candies were 10 cents.
>> The price was appealing but the taste was even more appealing.
>>
>> I know Sheldon used to buy these. He mentioned the brand, but I can't
>> remember. An online search turns up a candy bar by Welch's. They were bought
>> by different companies a few times. But the bar looks thicker than I
>> remember and the wrapper doesn't look familiar.
>>
>> At any rate... I think the fudge that I've been making would work great.
>> It's slightly cooked and contains powdered sugar. I can add a little more
>> sugar to make it more firm. I have made dipped chocolates. Just never dipped
>> a bar before.
>>
>> My concerns are... If I let the fudge set up but don't chill it before
>> dipping, the fudge might begin to melt. But if I chill it, the chocolate I
>> am dipping it in might begin to set too quickly. I don't know. I'm just
>> imagining this as the surface would be so large.
>>
>> Still another possibility would be to lay the fudge on a rack with waxed
>> paper underneath, paint the bottoms with chocolate, let set, then flip it
>> over and carefully let the chocolate enrobe the rest of the bars. But if I
>> did that, should I chill the fudge or not?
>>
>> When I used to make chocolate covered cherries, I covered them in fondant,
>> then gave them a quick chill such as 20 minutes or so, then dipped and
>> chilled again. Just not sure how to handle the fudge.
>>
> Why not make a batch of fudge and try several different methods? Then
> you'll know how to do it in the future.

Good suggestion. That leaves her open to figuring it out for herself so
she can't find problems to express about your help.

On Saturday, January 26, 2019 at 2:44:30 PM UTC-6, Doris Night wrote:
> On Sat, 26 Jan 2019 04:02:24 -0800, "Julie Bove"
> > wrote:
>
> >I am trying to recreate a candy bar that I bought as a kid. IIRC it was a
> >somewhat flat piece of fudge, rather large, and dipped in chocolate. At the
> >time, it cost 5 cents when a Hershey bar and other candies were 10 cents.
> >The price was appealing but the taste was even more appealing.
> >
> >I know Sheldon used to buy these. He mentioned the brand, but I can't
> >remember. An online search turns up a candy bar by Welch's. They were bought
> >by different companies a few times. But the bar looks thicker than I
> >remember and the wrapper doesn't look familiar.
> >
> >At any rate... I think the fudge that I've been making would work great.
> >It's slightly cooked and contains powdered sugar. I can add a little more
> >sugar to make it more firm. I have made dipped chocolates. Just never dipped
> >a bar before.
> >
> >My concerns are... If I let the fudge set up but don't chill it before
> >dipping, the fudge might begin to melt. But if I chill it, the chocolate I
> >am dipping it in might begin to set too quickly. I don't know. I'm just
> >imagining this as the surface would be so large.
> >
> >Still another possibility would be to lay the fudge on a rack with waxed
> >paper underneath, paint the bottoms with chocolate, let set, then flip it
> >over and carefully let the chocolate enrobe the rest of the bars. But if I
> >did that, should I chill the fudge or not?
> >
> >When I used to make chocolate covered cherries, I covered them in fondant,
> >then gave them a quick chill such as 20 minutes or so, then dipped and
> >chilled again. Just not sure how to handle the fudge.
> >
> Why not make a batch of fudge and try several different methods? Then
> you'll know how to do it in the future.
>
> Doris

And the mistakes are always delicious! :-)

John Kuthe, RN, BSN, Cannabis nurse in clinical training!

"John Kuthe" > wrote in message
...
On Saturday, January 26, 2019 at 6:02:36 AM UTC-6, Julie Bove wrote:
> I am trying to recreate a candy bar that I bought as a kid. IIRC it was a
> somewhat flat piece of fudge, rather large, and dipped in chocolate. At
> the
> time, it cost 5 cents when a Hershey bar and other candies were 10 cents.
> The price was appealing but the taste was even more appealing.
>
> I know Sheldon used to buy these. He mentioned the brand, but I can't
> remember. An online search turns up a candy bar by Welch's. They were
> bought
> by different companies a few times. But the bar looks thicker than I
> remember and the wrapper doesn't look familiar.
>
> At any rate... I think the fudge that I've been making would work great.
> It's slightly cooked and contains powdered sugar. I can add a little more
> sugar to make it more firm. I have made dipped chocolates. Just never
> dipped
> a bar before.
>
> My concerns are... If I let the fudge set up but don't chill it before
> dipping, the fudge might begin to melt. But if I chill it, the chocolate I
> am dipping it in might begin to set too quickly. I don't know. I'm just
> imagining this as the surface would be so large.
>
> Still another possibility would be to lay the fudge on a rack with waxed
> paper underneath, paint the bottoms with chocolate, let set, then flip it
> over and carefully let the chocolate enrobe the rest of the bars. But if I
> did that, should I chill the fudge or not?
>
> When I used to make chocolate covered cherries, I covered them in fondant,
> then gave them a quick chill such as 20 minutes or so, then dipped and
> chilled again. Just not sure how to handle the fudge.
>
> Anyone? Thanks!

Enrobing/dipping a bar of chocolate/fudge/whatever is easy, but where to put
it after to set up is the problem! I enrobe my Christmas Candy in generally
10 or so gram centers, my Chocolate Covered Cherries being the exception and
to prevent the chocolate shell from being breached by the center before the
enrobing chocolate sets up is a problem I solved by first dipping Little
Chocolate Platforms to drop each freshly enrobed cherry onto. Works pretty
well too.

I would definitely chill you fudge before enrobing. I do that with soft
centers, works very well.

John Kuthe, KutheChocolates.com...

---

Thanks!

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I am trying to recreate a candy bar
>
>> When I used to make chocolate covered cherries, I covered them in
>> fondant,
>> then gave them a quick chill such as 20 minutes or so, then dipped and
>> chilled again. Just not sure how to handle the fudge.
>>
>> Anyone? Thanks!
>
> Don't chill the fudge much, just slightly or it will be too thick
> to work with.
>
> Just wondering, isn't this something a diabetic should avoid?

Why? Diabetics don't have to avoid anything. What we eat boils down to
portion size. That being said, I wasn't going to make it for me. Was going
to make it for someone else.

"Doris Night" > wrote in message
...
> On Sat, 26 Jan 2019 04:02:24 -0800, "Julie Bove"
> > wrote:
>
>>I am trying to recreate a candy bar that I bought as a kid. IIRC it was a
>>somewhat flat piece of fudge, rather large, and dipped in chocolate. At
>>the
>>time, it cost 5 cents when a Hershey bar and other candies were 10 cents.
>>The price was appealing but the taste was even more appealing.
>>
>>I know Sheldon used to buy these. He mentioned the brand, but I can't
>>remember. An online search turns up a candy bar by Welch's. They were
>>bought
>>by different companies a few times. But the bar looks thicker than I
>>remember and the wrapper doesn't look familiar.
>>
>>At any rate... I think the fudge that I've been making would work great.
>>It's slightly cooked and contains powdered sugar. I can add a little more
>>sugar to make it more firm. I have made dipped chocolates. Just never
>>dipped
>>a bar before.
>>
>>My concerns are... If I let the fudge set up but don't chill it before
>>dipping, the fudge might begin to melt. But if I chill it, the chocolate I
>>am dipping it in might begin to set too quickly. I don't know. I'm just
>>imagining this as the surface would be so large.
>>
>>Still another possibility would be to lay the fudge on a rack with waxed
>>paper underneath, paint the bottoms with chocolate, let set, then flip it
>>over and carefully let the chocolate enrobe the rest of the bars. But if I
>>did that, should I chill the fudge or not?
>>
>>When I used to make chocolate covered cherries, I covered them in fondant,
>>then gave them a quick chill such as 20 minutes or so, then dipped and
>>chilled again. Just not sure how to handle the fudge.
>>
> Why not make a batch of fudge and try several different methods? Then
> you'll know how to do it in the future.

Because I don't want to waste the chocolate or fudge and don't want to have
to retemper the chocolate. And I will likely make it only once.