I have a craving for fudge (preferably chocolate), but can't find a recipe
which uses the ingredients I have, which a

Organic 70% cocoa solids chocolate
Skimmed milk
Double cream
Butter
Sugar (dark brown, pale brown or white)

I'm sure there's a fudge in there somewhere, can anyone help me find it?
Before anyone asks, no, I don't have any evaporated milk in the house, the
shops are now shut, and I'm two weeks into stopping smoking which is why
this craving has to be satisfied - it's better than breaking my quit!

Jo


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Darkginger wrote:
> I have a craving for fudge (preferably chocolate), but can't find a
> recipe which uses the ingredients I have, which a
>
> Organic 70% cocoa solids chocolate
> Skimmed milk
> Double cream
> Butter
> Sugar (dark brown, pale brown or white)
>
> I'm sure there's a fudge in there somewhere, can anyone help me find
> it? Before anyone asks, no, I don't have any evaporated milk in the
> house, the shops are now shut, and I'm two weeks into stopping
> smoking which is why this craving has to be satisfied - it's better
> than breaking my quit!
>
> Jo
>
I'm not sure eating fudge is a solution to quitting smoking, but hey,
whatever

I believe you can melt the butter, add the sugar (white) and heat with a
little water until thoroughly dissolved. Stir it constantly. Then stir in
the cream and the chocolate until melted and incorporated... stir, stir,
stir. Do you have a candy thermometer? You want this to cook to soft ball
stage, IIRC. Maybe 200F degrees. t's been so many years since I made
candy/fudge but I used to be good at it Good luck!

Jill

jmcquown wrote:

> Darkginger wrote:
>
>>I have a craving for fudge (preferably chocolate), but can't find a
>>recipe which uses the ingredients I have, which a
>>
>>Organic 70% cocoa solids chocolate
>>Skimmed milk
>>Double cream
>>Butter
>>Sugar (dark brown, pale brown or white)
>>
>>I'm sure there's a fudge in there somewhere, can anyone help me find
>>it? Before anyone asks, no, I don't have any evaporated milk in the
>>house, the shops are now shut, and I'm two weeks into stopping
>>smoking which is why this craving has to be satisfied - it's better
>>than breaking my quit!
>>
>>Jo
>>
>
> I'm not sure eating fudge is a solution to quitting smoking, but hey,
> whatever
>
> I believe you can melt the butter, add the sugar (white) and heat with a
> little water until thoroughly dissolved. Stir it constantly. Then stir in
> the cream and the chocolate until melted and incorporated... stir, stir,
> stir. Do you have a candy thermometer? You want this to cook to soft ball
> stage, IIRC. Maybe 200F degrees. t's been so many years since I made
> candy/fudge but I used to be good at it Good luck!
>
> Jill
>

230-something degrees. 235, I think.

Once it reaches 220, do not stir until it has cooled to the low 100's or it
will be grainy. It's like making boiled fondant with chocolate in it.

Bob

>Once it reaches 220, do not stir until it has cooled to the low 100's or it
>will be grainy.

################# very important...then whip it
good BG

BillKirch wrote:
>>Once it reaches 220, do not stir until it has cooled to the low 100's or it
>>will be grainy.
>
>
> ################# very important...then whip it
> good BG


I wonder if you could make fudge by cooking sugar and water to 235 degrees,
add a tablespoon of butter, and let it cool to about 130 degrees without
stirring. Meanwhile, chop 1/4 pound of chocolate in a food processor and
add 1/2 tsp vanilla. Pour the almost-hot syrup into the the food processor
and process until smooth.

Do you think it would work, or would it make a huge mess?

Best regards,
Bob

zxcvbob > wrote
>
> 230-something degrees. 235, I think.
>
> Once it reaches 220, do not stir until it has cooled to the low 100's or
it
> will be grainy. It's like making boiled fondant with chocolate in it.

Many thanks to yourself, Jill & Susan. Off to attempt fudge creation now. I
don't care if I gain 30lbs, so long as I stay off the cigs. I'm beginning to
discover my tastebuds again! (After 30 years of smothering them). This is
the first spring I've smelled since the 70s, and it's a revelation. I'm also
beginning to identify with whoever it was who said that his main discovery
after quitting smoking was that he'd been eating an awful lot of foods he
didn't like!

Thanks again

Jo


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>Maybe 200F degrees. t's been so many years since I made

##############
actually 234..but turn the heat off at 232

Darkginger wrote:
> I have a craving for fudge (preferably chocolate), but can't find a recipe
> which uses the ingredients I have, which a
>
> Organic 70% cocoa solids chocolate
> Skimmed milk
> Double cream
> Butter
> Sugar (dark brown, pale brown or white)
>
> I'm sure there's a fudge in there somewhere, can anyone help me find it?
> Before anyone asks, no, I don't have any evaporated milk in the house, the
> shops are now shut, and I'm two weeks into stopping smoking which is why
> this craving has to be satisfied - it's better than breaking my quit!
>
> Jo
>

I'd use about 3 ounces of the sweetened dark chocolate. Use the skim milk,
with a shot of cream added to make it look like whole milk. You can leave
out the corn syrup if you don't have it, but it might make the fudge
grainy. Do you have any powdered dextrose? If so, use some of that to
replace a little of the sugar and then you can leave out the corn syrup.

Best regards,
Bob

Old Fashioned Fudge
(Better Homes and Gardens Cookbook)

2 cups sugar
3/4 cup milk
2 squares (2 oz.) unsweetened chocolate, cut up
1 teaspoon light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts

Butter sides of a heavy 2-quart saucepan. In it, combine suggar, milk,
chocolate, corn syrup, and dash salt. Cook and stir over medium heat until
sugar disolves and mixture comes to a boil. Continue cooking to 234ºF
(soft-ball stage), stirring only as needed to prevent sticking (mixture
should boil gently over entire surface) Immediately remove from heat; add
butter but do not stir. Cool, without stirring to lukewarm (110ºF), for 30
to 40 minutes. Add vanilla and nuts. Beat vigorously for 7 to 10 minutes
or until fudge becomes very thick and loses its gloss.

Immediately spread into a buttered 9x5x3-inch loaf pan. Score into squares
while warm; cut when firm. Makes about 1 1/4 pounds.

"Darkginger" > wrote:

>I have a craving for fudge (preferably chocolate), but can't find a recipe
>which uses the ingredients I have, which a
>
>Organic 70% cocoa solids chocolate
>Skimmed milk
>Double cream
>Butter
>Sugar (dark brown, pale brown or white)
>
>I'm sure there's a fudge in there somewhere, can anyone help me find it?
>Before anyone asks, no, I don't have any evaporated milk in the house, the
>shops are now shut, and I'm two weeks into stopping smoking which is why
>this craving has to be satisfied - it's better than breaking my quit!
>
>Jo

Here is an old fashioned recipe. I made it last week (first time in
years) and it was very good. I used Baker's chocolate.


* Exported from MasterCook *

Chocolate Fudge

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 cup water
1/4 pound chocolate, unsweetened
1/4 pound butter
1 teaspoon vanilla extract

Put water and chocolate into pan. Let it come to a boil, stirring
frequently to prevent burning.

When the mixture thickens, add sugar. Stir occasionally until the
mixture again comes to a boil. When it reaches the soft ball stage,
add vanilla.

Remove from heat. Drop in butter. When lukewarm, beat until it loses
it gloss or your arm is ready to fall off.


- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 156 Calories; 6g Fat (35.0%
calories from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber;
10mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

I don't know about you, but Alton Browns Brownie recipe is RICH.
Of course it isn't Fudge, but tasted *VERY* chocolatey. The richest
brownies I ever tasted.

On Mon, 23 Feb 2004 19:50:40 -0000, "Darkginger"
> wrote:

>I have a craving for fudge (preferably chocolate), but can't find a recipe
>which uses the ingredients I have, which a
>
>Organic 70% cocoa solids chocolate
>Skimmed milk
>Double cream
>Butter
>Sugar (dark brown, pale brown or white)
>
>I'm sure there's a fudge in there somewhere, can anyone help me find it?
>Before anyone asks, no, I don't have any evaporated milk in the house, the
>shops are now shut, and I'm two weeks into stopping smoking which is why
>this craving has to be satisfied - it's better than breaking my quit!
>
>Jo
>
>
>---
>Outgoing mail is certified Virus Free.
>Checked by AVG anti-virus system (http://www.grisoft.com).
>Version: 6.0.593 / Virus Database: 376 - Release Date: 20/02/04
>


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?