Recipes

[Honeybit]

@sipp

Sorry I don't have a definitive answer for you either, but manufacturers have done an awful lot of "reformulation" of products -- sometimes in the interest of so-called "more healthful" and frequently in the interest of $$$. 

One thought occurred to me -- I saw an article last year about cooking failures due to sugar.  It specified you should check the package to make sure you are buying "100% pure cane sugar" -- some brands were packaging other forms of sugar (I remember beet sugar for one).  It wasn't that they were "bad" -- just that they performed differently in recipes.  You might check if you've changed your brand of sugar -- but it might also be similar changes in the marshmallows and/or the chocolate pieces themselves.

Sorry I can't point you to the article -- I just remember that I checked the label on my sugar and I think about it when I'm in the grocery store.  Who Knew?

[AspenGrove]

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@Honeybit wrote:

One thought occurred to me -- I saw an article last year about cooking failures due to sugar.  It specified you should check the package to make sure you are buying "100% pure cane sugar" -- some brands were packaging other forms of sugar 

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@Honeybit, you are correct!  In baking chemistry, pure cane sugar and beet sugar behave very differently. Lots of articles on this if one googles.  But I actually learned this as a pre-teen watching Julie Child's show! I remember her talking about the fact that one should only use pure cane sugar for baked goods and why. I always followed that rule and have certainly continued though the years when I learned that all pure cane sugar is non-GMO, while almost all beet sugars are GMO. 

[sipp]

Yes- I was aware -- My husband always asks why I take so much time to go grocery shopping- It's because I READ the LABELS!! LOL! 

[dex]

@ECBG o

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wrote:

I remember when everyone started backing away from butter 20 years ago.  Kraft Marchmello Cream cut their butter by an entire stick.  The fudge wouldn't set up at all and was useless as a gift unless you wanted to give thick goo.  

I found an old jar in the back of my cabinet and remade it.  This was before we googled recipes.

I don't have a problem at all with Kraft's Fantasy Fudge.  I do use a candy thermometer and never have a fail.

• 3 cups white sugar
• 3/4 cup margarine
• 2/3 cup evaporated milk
• 1 (12 ounce) package semisweet chocolate chips

• 1 (7 ounce) jar marshmallow creme
• 1 cup chopped walnuts
• 1 teaspoon vanilla extrract

Directions

• Prep

  10 m

• Cook

  10 m

• Ready In

  1 h 20 m

1. Grease a 9x13-inch pan.
2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full gentle boil for 5 minutes, stirring constantly.
3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

• Cook's Note:
• To make in microwave, melt margarine in a 4-quart microwave-safe dish and mix sugar and milk into the margarine. Microwave mixture until it begins to boil, about 5 minutes on high, and stir after 3 minutes. Scrape bowl and continue to boil on high for 5 1/2 more minutes. Remove from microwave and stir in chocolate chips until melted, then stir in marshmallow creme, walnuts, and vanilla extract. Pour into prepared baking pan.
• Tip
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

 I just came across your fudge recipe and was wondering if you can sub butter for marg.I think your recipe sounds wonderful.

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[ECBG]

@dex,You can, but the flavor won't be as rich.  A decade ago, doctors told their heart patients that a little butter was better that the way margerine is made.  My grocery store also cares ghirardelli chocolate chips and it was the absolutely best I've ever had!  They also carry them at Target according to their site.  I do pat mine with a paper towel after it's in the casserole.

The way I showed these Butterscotch Pecan Bars is THE best way to handle anything you cut into a bar allowing you to cut the entire recipe on a cutting board.  You would cut in where it has just come out of the oven.  But you see how to ready the pan.  This recipe is an obsession with everyone.

 wrote:

@Housecat@AmericanBulldogMom@SouthFlorida321@Andreatoo@MacDUFFI had been eyeing these pecans and butterscotch that had been hanging around me.  (Not I hanging around them!).  

I had talked about a great way to deal with candies and cookies done in a casserole.  So here goes!

Butterscotch Pecan Bars

I line the casserole with aluminum foil with an extra 9" on each side which will be handles.

I have lifted the cooled recipe and placed on my cutting board.  The greased aluminum foil just pulls down.  I also do the same method with parchment.

It's easy to cut on a cutting board and easy to lift.  This recipe cracks when it's cut.  (This is a fantastic method with fudge).

Sorry it's a little out of focus!

This is what I made.  They were a favorite in my Foods classes.

Butterscotch Bars

Preheat oven to 325 degrees

Line a 9 x 13 inch casserole with aluminum foil which should go past the ends about 8 inches.  The extra will be handles to lift the cooled block of cookies to cut.

Grease or spray pan and aluminum well.

4 Eggs

     1  (16 oz) box light brown sugar

2    Cups Bisquick

2    Cups chopped pecans or walnut

 1     6 oz  pkg. butterscotch morsels

1 teaspoon vanilla

Beat eggs with hand mixture until frothy.

Gradually beat in sugar until thick.

Stir in vanilla, biscuit mix, chopped nuts, and butterscotch morsels.

Spread into greased  9 x 13 in. pan.

Bake at 325 for 45 minutes.

Cool and cut.  Yield two dozen.

[Nadine O]

I suspect that since that recipe was written, evaporated milk has changed.  We now have whole milk, fat-free, low fat versions and who knows what else we have in our products.  I tend to think that the evaporated milk now just has too much water in it.  To get evaporated milk, whole milk is heated to remove all of the water and who knows how much they remove today.