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fudge
I have never made "real" fudge before and am wondering if anyone has tried the one in this months issue yet?
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(post #39722, reply #1 of 33)
I have it tabbed but haven't done it yet. When I do make it, it will be the peppermint one.
But, but, it's SUPPOSED to taste like that!
(post #39722, reply #2 of 33)
Not yet, but I'm going to. I've tried in the past and it's always been grainy. I'm hoping this article will be able to help me fix my problems with it. Nothing worse than grainy fudge.
"When a stupid man is doing something he is ashamed of, he always declares that it is his duty." - George Bernard Shaw
"When a stupid man is doing something he is ashamed of, he always declares that it is his duty." - George Bernard Shaw
(post #39722, reply #3 of 33)
I have made real fudge many times in long past years, complete with the thermometer. It is the stuff of gods. I don't have this issue, so can't comment, but the marshmallow fluff fudge is also REALLY good.
(post #39722, reply #4 of 33)
Yes, it is!
(post #39722, reply #5 of 33)
"I have made real fudge many times in long past years, complete with the thermometer. It is the stuff of gods."
Gretchen, do you have an estimate of how long the fudge lasts? Does it start to get grainy? After 2 weeks? 2 months? Sorry to repeat myself, but I am considering making this for teacher gifts. I don't care if my in-laws are eating grainy old candy-- not that they will let it sit that long! The teachers, on the other hand, are important.
Thanks, pie
(post #39722, reply #6 of 33)
ALways better fresh. Never 2 months. But the marshmallow fudge keeps well--couple of weeks, and is foolproof. Won't get grainy.
(post #39722, reply #7 of 33)
Oh, I always make fudge a minimum of one week ahead. IMO, it needs to "ripen" for lack of a better word. And it will last a good month. I also make the marshmallow fudge.
(post #39722, reply #8 of 33)
That is certainly fine! Just not two months! ;o)
(post #39722, reply #9 of 33)
*****But the marshmallow fudge keeps well--couple of weeks, and is foolproof. *****
You're joking, right? :) Anybody who has the fortitude to leave marshmallow fudge alone for two weeks, must be a dang robot.
And that's just the cook, how on earth do you keep the S.O. and the kids away from it?
GenE
(post #39722, reply #11 of 33)
Thanks Gretchen and leonap, that gives me a good idea of the timeframe! So I will make the biscotti first, then the fudge.
pie
(post #39722, reply #12 of 33)
I make industrial amounts of fudge at a time and freeze them. I have kept it over one year and it was still good.
(post #39722, reply #13 of 33)
I had some in the freezer for more than 6 months and mine was good too.
But, but, it's SUPPOSED to taste like that!
(post #39722, reply #14 of 33)
FWIW, this is what my Joy of Cooking calendar had for yesterday:
The flavor of fudge matures after a day or so, and the texture improves. Don't wait too long to enjoy it, though: if stored longer than 10 days at room temperature or 1 month in the refrigerator, it will develop white spots, known as bloom. These won't affect the flavor, but they give it an unappetizing look. Like all candies, fudges tastes (sic) best served at room temperature.
Edited 12/1/2009 12:40 pm by kathymcmo
(post #39722, reply #15 of 33)
Freezing, how interesting. I will have to give it a try!
pie
(post #39722, reply #16 of 33)
I freeze a lot of Christmas baking, no way could I get it all done in one day to ship the next day.
But, but, it's SUPPOSED to taste like that!
(post #39722, reply #10 of 33)
I made it today, ended up with the Mocha-Chocolate one instead of the peppermint because I'm doing the bark and also peppermint meringue. Anyway, this is not entirely set yet, this isn't a quick thing. I can state that it is not in the least bit grainy and is the 'smoothest' fudge I've ever made. Another plus is it uses unsweetened chocolate, of which I happen to have a lot of. I'll make at least one more pan.
I also made fudge from condensed milk, chocolate chips and threw a couple of marshmallows in to use up the bag. I ended up using the beaters on it too. Smooth, but not as rich and pleasing as the FC one. (This will be a work one)
Edited 11/29/2009 7:01 pm ET by Adele
But, but, it's SUPPOSED to taste like that!
Okay, this fudge sat in the (post #39722, reply #17 of 33)
Okay, this fudge sat in the fridge for a week before I cut it to freeze. Went to turn it out and it wasn't set. Tasted it, remember, from the pot is was smooth and creamy? I spit it out. It was horrid. I threw it out. Pisses me off I spent all l that time and good chocolate and the condensed milk and fantasy-ish fudge were better. Shoot, the fudge even looked like the pictures, had the correct temp and I stood there with the beaters on until my wrist hurt.
But, but, it's SUPPOSED to taste like that!
I just made it today. I had (post #39722, reply #18 of 33)
I just made it today. I had never before made fudge. It turned out grainy. Although it still tastes ok, I was making it to give away. I don't know what I did wrong. I used the candy thermometer and all...I am so sad :(
Double odd. Mine wasn't (post #39722, reply #19 of 33)
Double odd. Mine wasn't grainy to start with, but turned that way. Did everything exactly as shown. Sad here too, esp since I now need to make another batch and I am so not in the mood. (It will be a different recipe)
But, but, it's SUPPOSED to taste like that!
Oh no, I've been so looking (post #39722, reply #20 of 33)
Oh no, I've been so looking forward to trying this tomorrow. This is almost exactly like an old recipe I've done many times,(though not for many years) with some success and probably more failures. The one difference is the old recipe calls for cocoa, could that make a difference?
Wow, I have not heard (post #39722, reply #22 of 33)
Wow, I have not heard anything good about this recipe-- neither here nor in the comments. I was thinking of trying to make fudge, but I don't want to waste my time. This may be the first real Fine Cooking recipe I have come across that is a complete dud.
pie
I really don't know what I (post #39722, reply #21 of 33)
I really don't know what I could've done differently. According to the cautions it said that if you started beating it while it was too hot it would crystalize but the thermometer registered 110 degrees like they asked...I am stumped. And now I have my work dinner in 3 days and have to make something else for my team (only 4 people, thankgoodness!!).
I have made three batches so (post #39722, reply #23 of 33)
I have made three batches so far. I let it boil for a couple of minutes then cover it for two, take the cover off and watch it carefully until it reaches 235. Let it cool and whip. The first batch I had my husband whip with a wooden spoon because I do not own a hand mixer. It turned out smooth and wonderful. The second batch I actually went out and bought a hand mixer, (on sale) as DH was out of town and I knew I would not be able to whip it. That was much easier. Again, wonderful. I added 2 TBS of esspresso power to it. The third batch I added a bit of almond extract to. Again, wonderful. It does not take as long to bring to temp as the recipe states. If you like a smooth, rich, almost truffle like fudge this is it. I plan on making one more batch, with peppermint. We don't like things in the fudge so I am using extracts, although plan on giving most of it away, if we can stay out of it! Cathy
I think I will just have to (post #39722, reply #24 of 33)
I think I will just have to give it a try-- I have all the ingredients on hand anyway. Good to know that someone had success with this recipe!
pie
I still haven't made a batch (post #39722, reply #25 of 33)
I still haven't made a batch either but will give it a try, thanks to your success. I have a very long history with this fudge, my older sisters used to make it when I was young, and it's always been known to be somewhat particular.
Although some people became known for having more consistent results than others. Even now my nieces report some batches great, others only so-so.
Forgot to ask at which point (post #39722, reply #26 of 33)
Forgot to ask at which point did you add the expresso powder?
I am stumped as to why mine (post #39722, reply #33 of 33)
I am stumped as to why mine is turning out! The recipe says to boil 7-12 minutes and then cover for 2 minutes. This is way too long. I let it come to a boil for maybe two minutes, then cover for two and then put the thermometer in. It only takes a minute or two from there for it to reach 236. The first time I made it I was in a hurry and didn't want to wait for it to come down to 110 on its own, so remember that my mother use to do this, I put the pan in my sink with some cold water to speed it up. The other times I have left it to cool on its own. The first batch is the creamiest, and I made it a week ago and it is still creamy. I mixed the espresso power in with the sugar and cream. Also, in once batch I only had 1 cup of cream left, but had an open can of canned milk in the fridge from some soup I had made and so I use a half a cup of that and we could not tell the difference. Twice I used high end unsweetened chocolate and the other time I used squares. No difference that we could tell, however those batches were flavored. I think if I was leaving it plain I would use top end chocolate. Mine is not grainy or too hard. It has turned out great every time.
I wonder what I've done wrong (post #39722, reply #27 of 33)
I wonder what I've done wrong when I made it? Oh well.
But, but, it's SUPPOSED to taste like that!
There's always Tracy's 3 (post #39722, reply #28 of 33)
There's always Tracy's 3 minute fudge. Easy and good.
1 bag semisweet chocolate chips (I prefer (12 oz)
Ghirardelli Double Chocolate)
1 bag peanut butter chips
1 can sweetened condensed milk
Pour all into microwave-safe dish. Microwave for three minutes. Stir till smooth. Pour into buttered dish and chill till set. Cut into squares. Serve at room temperature.
VARIATIONS:
Use 1 bag semisweet chocolate chips and 1 bag milk chocolate chips
Use 2 bags white chocolate chips
Use 1 bag semisweet and one bag butterscotch chips, add a couple handfuls of crushed toffee bits
Use all semisweet chocolate and add chopped dried sour cherries
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I think that's the one I did (post #39722, reply #29 of 33)
I think that's the one I did one of the fudges with. I/m sure I have plenty now. LOL
But, but, it's SUPPOSED to taste like that!