"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 08-14-2014, 12:41 PM   #11
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Janet H View Post
I love Fudge and have been making the same version for years - it's the hershey cocoa recipe. It uses regular milk and with some practice it is the best fudge around.

https://www.hersheys.com/recipes/rec...s.aspx?id=5303

While a candy thermometer is a good tool to use, you can learn to use the ice water test method (soft ball stage). I did it this way for years with good results.
I just printed out that recipe. It looks like a good one, especially using cocoa.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 08-14-2014, 12:47 PM   #12
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,282
Quote:
Originally Posted by taxlady View Post
I just printed out that recipe. It looks like a good one, especially using cocoa.
Practice a few times... fudge can be finicky. I think that's why there are so many faux fudge recipes out there. Fudge was never intended to have powdered sugar, marshmallows or condensed milk added, imo. They are substitutes for good technique. On the bright side, even the not quite perfect batches will be awesome :)
__________________

__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 08-14-2014, 01:02 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Janet H View Post
Practice a few times... fudge can be finicky. I think that's why there are so many faux fudge recipes out there. Fudge was never intended to have powdered sugar, marshmallows or condensed milk added, imo. They are substitutes for good technique. On the bright side, even the not quite perfect batches will be awesome :)
The real ingredients are big part of what I like about that recipe. I can't count the number of times I could only find recipes with marshmallow cream, sweetened condensed milk, or corn syrup. I don't usually have any of those on hand.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 08-14-2014, 01:12 PM   #14
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,282
It's worth reading the comments on that recipe... it's an old recipe and one important note that should be IN the recipe is that you really should use full fat milk (or add some half and half to your low fat milk).
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 08-14-2014, 05:17 PM   #15
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Easy, can't fail fudge that is absolutely yummy - See’S Candy Fudge Recipe from See’s

I make other kinds of fudge, from scratch. But this is the most foolproof fudge that I make. And it's a very tasty fudge. What more can you ask of a fudge recipe?

I also make a butterscotch fudge (home-made butterscotch is sooooo good), and a maple-nut fudge using real maple syrup (number two grade, dark).

If you make German Chocolate cake frosting, and omit the canned milk, spread it out in a suitable rectangular pan, it made a very interesting fudge, with that famous icing flavor.

Seeeeeeya; Chief Longwind 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 08-14-2014, 05:40 PM   #16
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,052
Hershey's! I have always said if you want the best, go to the experts. And Hershey is my expert for chocolate. It is why their Chocolate Chocolaty Cake is such a favorite.

I make my fudge in a double boiler. But I do put more water in the bottom that usually. I have never had it burned on the bottom. It does take me a bit longer to make it, but so worth the extra time. I use their extra dark cocoa. It makes a big difference in the taste of chocolate. And cuts down on the sweetness of the fudge.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-14-2014, 10:42 PM   #17
Senior Cook
 
Bookbrat's Avatar
 
Join Date: Jan 2014
Location: Idaho
Posts: 210
Quote:
Originally Posted by Kayelle View Post
... my mother always used "See's Fudge" recipe.
Lol, my mother SWORE hers was the real See's. I am a dismal failure at making fudge that needs a candy thermometer. This may not be See's, but we like it because it's not too sweet and always creamy. And easy...I'm lazy.

Supposedly See's Fudge

1 c butter (2 cubes)
2 c chocolate chips (2 cups)
1/2 c egg substitute*
1 lb powdered sugar
1 tbsp vanilla
1 c chopped nuts -- optional

1. Melt butter and chocolate chips. stir until smooth.
2. Mix egg substitute* , powdered sugar and vanilla.
3. Combine both mixtures (and nuts if used) and pour into a buttered 13"x9" pan.
4. Refrigerate to set.

*Original recipe called for two eggs, but for food safety's sake, use pasteurized egg substitute.
__________________
Bookbrat is offline   Reply With Quote
Old 08-15-2014, 01:54 PM   #18
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,282
All this fudge talk got me inspired last night. Pass the milk - we have fudge!

Click image for larger version

Name:	fudge_2.jpg
Views:	139
Size:	44.1 KB
ID:	21688
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 08-15-2014, 03:00 PM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,889
Quote:
Originally Posted by Janet H View Post
I love Fudge and have been making the same version for years - it's the hershey cocoa recipe. It uses regular milk and with some practice it is the best fudge around.

https://www.hersheys.com/recipes/rec...s.aspx?id=5303

While a candy thermometer is a good tool to use, you can learn to use the ice water test method (soft ball stage). I did it this way for years with good results.
Oh, man, that looks amazing! Looks just like the fudge my mother made when I was growing up in Michigan. In the winter, she put the pan in the garage to cool
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-15-2014, 03:37 PM   #20
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Janet H View Post
All this fudge talk got me inspired last night. Pass the milk - we have fudge!

Attachment 21688
It looks smooth and yummy. Sadly, unless I'm making something other than See's fudge, DW pitches a fit, and so if I want to make another flavor, or different recipe, I have to also make a batch of See's fudge. That's just the way it is with many of my recipes. It's frustrating sometimes. Good thing the See's recipe makes good fudge. I'd just like to make it without the marshmallow, to test my skills if for no other reason.

I have maple syrup. I should get creative tonight. What about a maple/habenero fudge, with pecans? Or maybe a homemade butterscotch with crispy bacon bits? Sounds good, right? Hmmmm.

Seeeeeya; Chief Longwind 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
Reply

Tags
caster sugar, clotted cream, fudge, golden syrup, other, vanilla essence

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 05:33 PM.


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