I should know better, really. I generally don't bake or make
candy. This is because it's scary. To me.

First, I get all of my ingredients lined up, I don't want any
last minute surprises. Got out the 9 inch pyrex pans, they
have to be greased. Oh, I know, I'll grease it with Crisco,
I have one of those bars in the refrigerator, I took it out
and put it by the pans.

On the rare occasions I do, I grease pans with butter. Ron
came into the room, I said (in way of that witty reparte I'm so
famous for), I'm using that (gesturing to the Crisco) to grease
the pans. He looked, started to say something, and thought
better of it. He's still looking and he's not happy. Well, okay,
I'll use butter, but what's the problem here (I'm thinking).

I said, well, Crisco is grease, it didn't say butter the pans, it
said grease the pans. Like, why not? Well, if you've never
seen the Crisco in stick form, it's wrapped in silver foil. He
started laughing, I thought it was cream cheese. So I started
laughing, it did look just like cream cheese. I admire his
restraint in not saying, what kind of idiot would grease the
pan with freakin cream cheese?

So, this giggling by me continued as I continued on my way.
Hmm, I think I should have picked a larger pot. Eh, it's
okay. Then it started heating up. Uh, thanks guys, for not
telling me the stuff GROWS. Upgraded to a larger pot.
It really grows. Okay, if this dutch oven doesn't do it, I give
up.

Finally, I no longer cared if it was soft ball stage, I'd stirred
it for over 5 minutes at a boil, tossed in the chocolate and
nuts, poured it into my (greased) pans and it's sitting there
cooling now.

Phew. Cooking is easier and much less scary.

nancy

Nancy, you have the BEST stories!

I'd butter the pan, myself. You get a coating of it on the bottoms and
sides of your fudge. What would you rather taste? Crisco or butter?

If the fudge isn't firm enough to cut into pieces, consider the lowly
vanilla ice cream as a vehicle for getting the fudge to your mouth.

Carol

"Damsel" > wrote

> Nancy, you have the BEST stories!

(smile) I'm still laughing about the cream cheese. Hey,
probably better than Crisco!

> I'd butter the pan, myself. You get a coating of it on the bottoms and
> sides of your fudge. What would you rather taste? Crisco or butter?

You have a point there, I haven't tried getting the stuff out of the
pans yet. I'm running out of butter, and it's that time of the year
that butter is starting to get very expensive, time to stock up and
save!

> If the fudge isn't firm enough to cut into pieces, consider the lowly
> vanilla ice cream as a vehicle for getting the fudge to your mouth.

Heh, it's firm enough, that sure doesn't stop me from having it with
ice cream.

So, now how do I store this stuff? I know, wrapped in plastic, but
still, it's a lot of fudge. I don't think freeze it, I guess just keep it
in
the cabinet.

nancy

According to the "Fudge Experts" of Mackinaw MI, freezing is fine
,refrigeration is not.

--
"There are three kinds of men.
The one that learns by reading.
The few who learn by observation.
The rest of them have to pee on the electric fence for themselves."
"Nancy Young" > wrote in message
...
>
> "Damsel" > wrote
>
> > Nancy, you have the BEST stories!
>
> (smile) I'm still laughing about the cream cheese. Hey,
> probably better than Crisco!
>
> > I'd butter the pan, myself. You get a coating of it on the bottoms and
> > sides of your fudge. What would you rather taste? Crisco or butter?
>
> You have a point there, I haven't tried getting the stuff out of the
> pans yet. I'm running out of butter, and it's that time of the year
> that butter is starting to get very expensive, time to stock up and
> save!
>
> > If the fudge isn't firm enough to cut into pieces, consider the lowly
> > vanilla ice cream as a vehicle for getting the fudge to your mouth.
>
> Heh, it's firm enough, that sure doesn't stop me from having it with
> ice cream.
>
> So, now how do I store this stuff? I know, wrapped in plastic, but
> still, it's a lot of fudge. I don't think freeze it, I guess just keep it
> in
> the cabinet.
>
> nancy
>
>



----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
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"Mikol" > wrote in message
...
> According to the "Fudge Experts" of Mackinaw MI, freezing is fine
> ,refrigeration is not.

Huh, interesting! Thanks. nancy

"Nancy Young" > wrote in message
...
t.
> It really grows. Okay, if this dutch oven doesn't do it, I give
> up.
>
> Finally, I no longer cared if it was soft ball stage, I'd stirred
> it for over 5 minutes at a boil, tossed in the chocolate and
> nuts, poured it into my (greased) pans and it's sitting there
> cooling now.


I don't have a recipe for fudge and I love the stuff. Could you please post
the recipe. And since you've already made all the mistakes I won't have to
make the same ones. Thanks for that.!!

Jen

"Jen" > wrote

> I don't have a recipe for fudge and I love the stuff. Could you please
> post the recipe. And since you've already made all the mistakes I won't
> have to make the same ones. Thanks for that.!!

(smile) This is from the Fluff container:

Never Fail Fudge

5 cups sugar
1 large (12 oz) can evaporated milk
1/4 lb butter or margarine
12 oz marshmallow fluff
1 teaspoon salt

1 teaspoon vanilla
1 cup walnut meats (opt)
2 12-oz packages semi-sweet chocolate pieces

Combine first five ingredients in a large
sauce pan, stir over low heat until blended.

Bring to a boil over moderate heat, being
careful not to mistake escaping air bubbles
for boiling. *Then boil slowly, stirring
constantly for 5 minutes.* (to soft ball stage)

Remove from heat, stir in chocolate, vanilla
and nuts until chocolate is melted. Pour into
2 buttered 9X9 inch pans and cool.

Yield: Approximately 5 pounds.

In article .com>,
"Damsel" > wrote:

> Nancy, you have the BEST stories!
>
> I'd butter the pan, myself. You get a coating of it on the bottoms and
> sides of your fudge. What would you rather taste? Crisco or butter?
>
> If the fudge isn't firm enough to cut into pieces, consider the lowly
> vanilla ice cream as a vehicle for getting the fudge to your mouth.
>
> Carol
>

Good suggestion. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Nancy Young" > wrote:

> "Damsel" > wrote
>
> > Nancy, you have the BEST stories!
>
> (smile) I'm still laughing about the cream cheese. Hey,
> probably better than Crisco!
>
> > I'd butter the pan, myself. You get a coating of it on the bottoms and
> > sides of your fudge. What would you rather taste? Crisco or butter?
>
> You have a point there, I haven't tried getting the stuff out of the
> pans yet. I'm running out of butter, and it's that time of the year
> that butter is starting to get very expensive, time to stock up and
> save!

Butter freezes well.
Stock up for holiday baking NOW! :-)

>
> > If the fudge isn't firm enough to cut into pieces, consider the lowly
> > vanilla ice cream as a vehicle for getting the fudge to your mouth.
>
> Heh, it's firm enough, that sure doesn't stop me from having it with
> ice cream.
>
> So, now how do I store this stuff? I know, wrapped in plastic, but
> still, it's a lot of fudge. I don't think freeze it, I guess just keep it
> in
> the cabinet.
>
> nancy
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Nancy Young" > wrote in message
...

> Never Fail Fudge
>
> 5 cups sugar
> 1 large (12 oz) can evaporated milk
> 1/4 lb butter or margarine
> 12 oz marshmallow fluff
> 1 teaspoon salt
>
> 1 teaspoon vanilla
> 1 cup walnut meats (opt)
> 2 12-oz packages semi-sweet chocolate pieces
>
> Combine first five ingredients in a large
> sauce pan, stir over low heat until blended.
>
> Bring to a boil over moderate heat, being
> careful not to mistake escaping air bubbles
> for boiling. *Then boil slowly, stirring
> constantly for 5 minutes.* (to soft ball stage)
>
> Remove from heat, stir in chocolate, vanilla
> and nuts until chocolate is melted. Pour into
> 2 buttered 9X9 inch pans and cool.
>
> Yield: Approximately 5 pounds.


What's marshmallow fluff??? I don't know if we have it in Australia. Is
there an alternative?

Jen

OmManiPadmeOmelet wrote:
> In article >,
> "Nancy Young" > wrote:
>
>> "Damsel" > wrote
>>
>>> Nancy, you have the BEST stories!
>>
>> (smile) I'm still laughing about the cream cheese. Hey,
>> probably better than Crisco!
>>
>>> I'd butter the pan, myself. You get a coating of it on the bottoms
>>> and sides of your fudge. What would you rather taste? Crisco or
>>> butter?
>>
>> You have a point there, I haven't tried getting the stuff out of the
>> pans yet. I'm running out of butter, and it's that time of the year
>> that butter is starting to get very expensive, time to stock up and
>> save!
>
> Butter freezes well.
> Stock up for holiday baking NOW! :-)
>
LOL If you knew Nancy you'd know this is about as close as she gets to
baking! But I agree, buy butter and freeze it now before they jack the
prices up even higher.

Jill

On Sun 25 Sep 2005 04:38:20p, Nancy Young wrote in rec.food.cooking:

>
> "Jen" > wrote
>
>> I don't have a recipe for fudge and I love the stuff. Could you please
>> post the recipe. And since you've already made all the mistakes I won't
>> have to make the same ones. Thanks for that.!!
>
> (smile) This is from the Fluff container:
>
> Never Fail Fudge
>
> 5 cups sugar
> 1 large (12 oz) can evaporated milk
> 1/4 lb butter or margarine
> 12 oz marshmallow fluff
> 1 teaspoon salt
>
> 1 teaspoon vanilla
> 1 cup walnut meats (opt)
> 2 12-oz packages semi-sweet chocolate pieces
>
> Combine first five ingredients in a large
> sauce pan, stir over low heat until blended.
>
> Bring to a boil over moderate heat, being
> careful not to mistake escaping air bubbles
> for boiling. *Then boil slowly, stirring
> constantly for 5 minutes.* (to soft ball stage)
>
> Remove from heat, stir in chocolate, vanilla
> and nuts until chocolate is melted. Pour into
> 2 buttered 9X9 inch pans and cool.
>
> Yield: Approximately 5 pounds.

This is a good fudge and most people love it. It is but one of dozens of
variations on the "Mamie Eisenhower Fudge" recipe published in the early
1950s during the Eisenhower presidency.

I daresay that most people who've made it did not test for the "soft ball
stage" (some recipes don't even mention it), and that cooking a bit longer
(6-10 minutes) helps insure that it is cooked long enough. The presence
of the marshmallow fluff helps insure the final consistency and the
possibility of somewhat overcooking.

http://tinyurl.com/9zj26

--
Wayne Boatwright *¿*
__________________________________________________ ___

If assholes could fly, this place would be an airport.

"Wayne Boatwright" > wrote

> This is a good fudge and most people love it. It is but one of dozens of
> variations on the "Mamie Eisenhower Fudge" recipe published in the early
> 1950s during the Eisenhower presidency.

That is so funny, I looked at the recipe ... I thought it was a little
too sweet and Mamie's recipe used a little less sugar, it does
mention a BIG pot and, as I wrote on my copy of the recipe,
at least 2 cups of nuts, 1 wasn't near enough.

I did check for soft ball stage, but I'm not sure I did that right, I
dropped some of it into a glass of cold water. That's probably
something I dreamed up in a nightmare. Anyway, it turned out
well, despite my lack of candymaking prowess.

I do make good chocolate chestnut truffles, I should dig out
that recipe, I love those.

nancy

Wayne Boatwright wrote:
> On Sun 25 Sep 2005 04:38:20p, Nancy Young wrote in rec.food.cooking:
>
>>
>> "Jen" > wrote
>>
>>> I don't have a recipe for fudge and I love the stuff. Could you
>>> please post the recipe. And since you've already made all the
>>> mistakes I won't have to make the same ones. Thanks for that.!!
>>
>> (smile) This is from the Fluff container:
>>
>> Never Fail Fudge
>>
(snippage)
>
> I daresay that most people who've made it did not test for the "soft
> ball stage" (some recipes don't even mention it)

(snippage)

I can't ever recall worrying about soft ball stage with this one; I just
stirred the heck out of it over the heat until there were no sugar granules
left to make it gritty. A variation which everyone loved was to use
milk-chocolate chips instead of the semi-sweet pieces. I think I even made
this with German sweet chocolate once. Never tried it with cream cheese to
"grease" the pan! (giggling)

Jill

"Jen" > wrote

>> 12 oz marshmallow fluff
>
> What's marshmallow fluff??? I don't know if we have it in Australia. Is
> there an alternative?

I'm sorry, I forgot ... Mamie's recipe (check Wayne's URL) says
you can substitute 4 cups mini marshmallows.

Wayne's URL has a number of other recipes, check them out,
too.

nancy

"Wayne Boatwright" > wrote

> On Sun 25 Sep 2005 05:30:11p, Nancy Young wrote in rec.food.cooking:

>> I do make good chocolate chestnut truffles, I should dig out
>> that recipe, I love those.
>
> Now that sounds delicious! When you dig it out, would mind posting it?
> Thanks, Nancy!

Sure, I hope I posted it before, I'm not sure where it is.

nancy

On Sun 25 Sep 2005 05:32:55p, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Sun 25 Sep 2005 04:38:20p, Nancy Young wrote in rec.food.cooking:
>>
>>>
>>> "Jen" > wrote
>>>
>>>> I don't have a recipe for fudge and I love the stuff. Could you
>>>> please post the recipe. And since you've already made all the
>>>> mistakes I won't have to make the same ones. Thanks for that.!!
>>>
>>> (smile) This is from the Fluff container:
>>>
>>> Never Fail Fudge
>>>
> (snippage)
>>
>> I daresay that most people who've made it did not test for the "soft
>> ball stage" (some recipes don't even mention it)
>
> (snippage)
>
> I can't ever recall worrying about soft ball stage with this one; I just
> stirred the heck out of it over the heat until there were no sugar
> granules left to make it gritty. A variation which everyone loved was
> to use milk-chocolate chips instead of the semi-sweet pieces. I think I
> even made this with German sweet chocolate once. Never tried it with
> cream cheese to "grease" the pan! (giggling)
>
> Jill

Some variant recipes call for half semi-sweet chips and half German's sweet
chocolate.

--
Wayne Boatwright *¿*
__________________________________________________ ___

If assholes could fly, this place would be an airport.

On Sun 25 Sep 2005 05:30:11p, Nancy Young wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote
>
>> This is a good fudge and most people love it. It is but one of dozens
>> of variations on the "Mamie Eisenhower Fudge" recipe published in the
>> early 1950s during the Eisenhower presidency.
>
> That is so funny, I looked at the recipe ... I thought it was a little
> too sweet and Mamie's recipe used a little less sugar, it does
> mention a BIG pot and, as I wrote on my copy of the recipe,
> at least 2 cups of nuts, 1 wasn't near enough.
>
> I did check for soft ball stage, but I'm not sure I did that right, I
> dropped some of it into a glass of cold water. That's probably
> something I dreamed up in a nightmare. Anyway, it turned out
> well, despite my lack of candymaking prowess.

Nope, you did it right.

> I do make good chocolate chestnut truffles, I should dig out
> that recipe, I love those.

Now that sounds delicious! When you dig it out, would mind posting it?
Thanks, Nancy!

--
Wayne Boatwright *¿*
__________________________________________________ ___

If assholes could fly, this place would be an airport.

Nancy Young wrote:
> "Wayne Boatwright" > wrote
>
>> This is a good fudge and most people love it. It is but one of
>> dozens of variations on the "Mamie Eisenhower Fudge" recipe
>> published in the early 1950s during the Eisenhower presidency.
>
> That is so funny, I looked at the recipe ... I thought it was a little
> too sweet and Mamie's recipe used a little less sugar, it does
> mention a BIG pot and, as I wrote on my copy of the recipe,
> at least 2 cups of nuts, 1 wasn't near enough.
>
> I did check for soft ball stage, but I'm not sure I did that right, I
> dropped some of it into a glass of cold water. That's probably
> something I dreamed up in a nightmare.

No it's not a dream. Soft ball stage will flatten out but not separate in a
glass of cold water.

Jill <--used to make candy and such a lot (surprise!)