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-   -   Christmas Fudge! (http://www.discusscooking.com/forums/f44/christmas-fudge-30386.html)

aguynamedrobert 12-23-2006 04:42 PM

Christmas Fudge!
4 Attachment(s)
Well I have started my fudge for Christmas Eve...Here is the recipe along with pics...

6 oz. Glucose(corn syrup)
27 oz. Sugar
Pinch Salt
3 oz. Butter
9 oz. Evaporated Milk
4 oz. Unsweetened chocolate (100% caca)
2 oz. 58% Cacao chocolate
1 tsp Vanilla

1)Put in a pot the Glucose, Sugar, Salt and Evaporated Milk. Bring to just before a boil and wash down the sides of the pot with a brush and water to get all the crystals off the sides....
2)Add the Butter
3)Once mixture reaches a boil Wash down the sides of the pot again...
4)Never stop stiring...cook to 238-240 Degrees F
5)Pull off heat and add the chocolate and vanilla to it...
6)Let sit till it reaches 110-130 Degrees F
7)Stir Gentley till the shine goes away and you see a small grain form..then pour into candy frames(mold)
8)Let cool and cut into pieces...

Merry Christmas,

shpj4 12-23-2006 04:50 PM

Robert your Christmas Fudge looks absolutely delicious and thank you so much for sharing the pictures with us.

Have a great Holiday and a very happy and healthy New Years.

Sararwelch 12-23-2006 08:11 PM

Looks great! Any pictures of the final product?

aguynamedrobert 12-23-2006 08:16 PM

Yeah I got the fudge done and am now cutting it into smaller pieces for my guests...I will get those pics probably tomorrow...stay tuned...

Merry Christmas,

corazon 12-23-2006 08:17 PM

That thermometer you have. Can you let it touch the bottom of the pan or is it clipped to the side? I have this silly glass candy thermometer and it's always so difficult to really get the correct temp.
Yum, it looks tasty. Looking forward to more photos.

aguynamedrobert 12-23-2006 11:38 PM

That thermometer has a metal section that goes about a half inch deeper than the actuall glass of the thermometer so you don't have to worry about it touching the bottom...

I actually made two batched of fudge today...one where I waited for the temp to be about 120 degrees F(after cooking)...then one that I stired right away after cooking(5 min. after)....
It is difficult to get the fudge to grain at the lower temp and still be pliable...I have done both but am more used to doing professional big batch fudge on a marble table so at home is a little more difficult for me. I get a better texture from the one that is lower in temp when stired but it is just harder to mold....hum...I will have to try a few more batches to see if I can get a better procedure...stay tuned...

Merry Christmas,

aguynamedrobert 12-23-2006 11:46 PM

4 Attachment(s)
Pics of Chocolate and Peanut butter fudges...Peanut butter turned out better...

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