"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Candies and Chocolates
Reply
 
Thread Tools Display Modes
 
Old 12-23-2008, 11:32 PM   #11
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Her's a fudge recipe that has never failed me. And it is truly deliscious.

See’s Fudge

Ingredients:
4 cups sugar
12 ounces evaporated milk
18 ounces chocolate chips
24 marshmallows
1/2 pound butter
2 teaspoons vanilla
2 cups nuts -- your choice
Turn this recipe into a puzzle! [click]


Directions:
Place all ingredients, except for the milk and sugar, into a large, heat resistant bowl.
Mix sugar and milk in 2 quart saucepan. Bring to a boil and cook over medium heat for 11 minutes, stirring constantly. Remove the mixture from the heat and pour over the chocolate, and stuff. Beat with a wooden spoon until smooth. Add nuts. Spread in buttered 9 x 13 inch pan. Cool and slice into squares. Store in your refrigerator. Serve at room temperature.


Enjoy.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-23-2008, 11:49 PM   #12
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Her's a fudge recipe that has never failed me. And it is truly deliscious.

See’s Fudge

Ingredients:
4 cups sugar
12 ounces evaporated milk
18 ounces chocolate chips
24 marshmallows
1/2 pound butter
2 teaspoons vanilla
2 cups nuts -- Walnuts, pecans, hazlenuts, or cashews
Turn this recipe into a puzzle! [click]


Directions:
Place all ingredients, except for the milk and sugar, into a large, heat resistant bowl.
Mix sugar and milk in 2 quart saucepan. Bring to a boil and cook over medium heat for 11 minutes, stirring constantly. Remove the mixture from the heat and pour over the chocolate, and stuff. Beat with a wooden spoon until smooth. Add nuts. Spread in buttered 9 x 13 inch pan. Cool and slice into squares. Store in your refrigerator. Serve at room temperature.


Enjoy.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-26-2008, 03:13 PM   #13
Senior Cook
 
Join Date: Feb 2006
Location: Berlin, Germany
Posts: 196
Thanks for the comments. Could be any mixture of things I think. I will give it another go one of these days and post the results and, if it works, post a recipe for "no fluff at hand fudge"
__________________
flukx is offline   Reply With Quote
Old 12-28-2008, 06:52 PM   #14
Head Chef
 
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
"Stores like Hit, Kaufhof and Hertie have a small section with a very limited selection of American products. You should be able to easily find marshmallow fluff there. Although I understand American products can be expensive in Germany." [I did a google search and found this out]
__________________
PieSusan is offline   Reply With Quote
Old 12-30-2008, 06:17 PM   #15
Senior Cook
 
Join Date: Apr 2008
Location: yokohama, japan
Posts: 187
Wink

Hi Flukx,

My hobby is candy making, so maybe I can give you a little critical feedback.

First off, fudge recipes that call for Marshmallow Fluff are shortcut recipes that are trying to do away with the "kneading" involved in making fudge (which is a variation of fondant). If you've never made fudge this way, I strongly suggest trying it to get a feel for candy making and a taste of (what I call) true fudge.

As to what went wrong with your recipe: marshmallow cream (aka fluff) is simply marshmallow not rolled in corn starch and powdered sugar but jarred. You can make your own marshmallow at home (with a little patience) and add a portion of that to the fudge mixture after reaching the magic temperatures of 236 - 238, the softball stage:

You see, the amount of water in the fudge mixture is dependent upon the temperature the fudge reaches. If your fudge was under the temperature of the soft ball stage you'll get soft fudge that won't set, too high, you'll get brittle, grainy fudge. Said again, more water evaporates as the sugar reaches higher temperature. If you really want to make good candy a candy thermometer is necessary. (I live in Japan and bought mine through Sugar Craft online, they're not that expensive but if you need to, or want to, see the "stages" of sugar, go to About.com and see their photo tutorial; they have pictures of what each stage looks like.)

About corn syrup, in Europe corn syrup goes by the name Glucose. Chemically, it's exactly the same thing and you can use it one for one in your home recipes. (My German friend said if you can't find it in a baking store or grocery to try a chemist.) What glucose and corn syrup do is stabilize the hot sugar so it doesn't crystalize which means, depending on your recipe, you might not need it when you get skillful enough with your sugar craft.

If you'd like me to post some recipes for marshmallow, Fantasy Fudge (the original fudge with marshmallow cream), or regular fudge let me know.

Hope this helps,
wm
__________________
whole milk is offline   Reply With Quote
Old 12-30-2008, 06:44 PM   #16
Sous Chef
 
Join Date: Sep 2008
Location: southern california
Posts: 765
Most excellent advice. Candy making requires lots of skill, patience and practice. It's work, but it's worth it.
__________________
dave the baker is offline   Reply With Quote
Old 01-09-2009, 03:14 PM   #17
Senior Cook
 
Join Date: Feb 2006
Location: Berlin, Germany
Posts: 196
Sorry I was absent for awhile - I would love to see your recipe for fluff. Like I said in my post, I tried to make fluff on my own with different ingredients, but it didnt work out. It very well could have been because I didnt cook it long enough, but as you rightly mention, its hard to tell without a candy thermometer. Should probably buy one
__________________

__________________
flukx is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:13 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.