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10-29-2017 11:10 PM
Yours is a recipe I can do! But, I don't know what "soft ball stage" means? Also, could I had walnuts to it...how much? And, one more question, can I cut recipe in half...what size pan? Thanks...this looks yummy. I see Noodle Bake and fudge for dinner in our future!
10-29-2017 11:47 PM - edited 10-29-2017 11:48 PM
@MacDUFF wrote:Yours is a recipe I can do! But, I don't know what "soft ball stage" means? Also, could I had walnuts to it...how much? And, one more question, can I cut recipe in half...what size pan? Thanks...this looks yummy. I see Noodle Bake and fudge for dinner in our future!
@MacDUFF,I never liked the actual pouring hot syrup into cold water and trying to feel it, so I spent a few dollars for a candy thermometer. Works like a dream!
Sorry I didn't include the nuts. It's 1 cup, chopped. Most of my homemade candies and cookies do have nuts, so here I like the velvet consistancy of this fudge.
Your DH will want the pan!
Also, any time I do anything to cut into a bar, when I line the pan (this case parchment unless you want to butter), I let the foil, or parchment come out about eight inches on each end. When the item cools, I place the container on the table with a large cutting board just next to the top side. I roll up the ends and lift the entire recipe of fudge, bar cookie, and place it on the cutting board. I can cut it perfectly!
Apparently, someone uses the same thing to keep their casserole warm. LOL! Works great. Just gather the edges and they become handles!
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11-05-2017 09:40 AM
Mom always made such great fudge but she died very young. Every attempt my sister or I tried to make it (it was one requiring use of a candy thermometer) our attempts either never set or set too quickly cuz we'd passed that required stage - it was so easy to miss that. I've since been able to make one like posted here which requires no cooking and no thermometer - by microwaving the chips but now my issue is living alone and eating it all by myself.
11-05-2017 09:48 AM
@beckyb1012 That sounds just like the peanut butter and chocolate fudge that I make! It is so good, I have to take it to work to keep from eating it all.
Thank you everyone for all the receipes, I found some great ones that I'm going to try this year.
11-05-2017 04:53 PM - edited 11-05-2017 04:55 PM
How thoughtful of you to post so many recipes!
11-05-2017 06:58 PM
I’ve been making that microwave fudge since the 9th grade @Nightowlz
i love it and for not taking much effort it tastes great! I’m not patient enough to use a candy thermometer except for divinity. Thanks for posting!!
11-06-2017 07:21 AM
@MacDUFF wrote:Yours is a recipe I can do! But, I don't know what "soft ball stage" means? Also, could I had walnuts to it...how much? And, one more question, can I cut recipe in half...what size pan? Thanks...this looks yummy. I see Noodle Bake and fudge for dinner in our future!
@MacDUFF Re: above question - I'm not ECBG (and hope she doesn't mind) but sounded like the thread was about to close. Soft ball stage is the name given the temperature you need the liquid mixture to obtain if you are making it on top of the stove. Soft ball stage is the optimum temperature reached for fudge, and can be determined by 2 different methods.
It's 235 degrees and the easiest for me is to just use a candy thermometer and once it reaches that stage, get if off stove quickly.
Second method - keep an eye on the boiling liquid and you can often find how long it should take to get to that stage, start testing by getting a cup of cold water and you can drop a small bit into the water. When you drop it in the water it should stay together enough so that you can make a "soft ball" that's pliable between your fingers.
As I've stated above, I often have a hard time making fudge on the stove bc if you don't get it to the soft ball stage it won't set and if you let it go past even the slightest, the fudge hardens too quickly to the point you may not be able to even pour it into the pan bc it's hardened so fast. I've had better luck these days with the microwave recipes!
11-06-2017 10:00 AM
Okay....I've been makingand testing many different recipes for fudge since waaay back in my teen years. But, true confession....I now take the EASY way. This is one of my favorites.... super creamy, always requested to make so, very yummy.
PEANUT BUTTER MELTAWAY FUDGE
1 lb. Milk Chocolate coating wafers, good quality (like a Merckens)
1 lb. White Chocolate coating wafers, good quality
3/4 jar of an 18 oz. good quality peanut butter
In a microwave safe bowl,
1. Put in milk chocolate wafers, first
2. Then white wafers on top.
3. Add peanut butter on top of this
DON'T MIX
4. Microwave 1 minute
5. Stir. If all chocolate wafers are not melted, give 10-15 second intervals in microwave until you can stir smooth.
6. Pour into a foil lined & buttered 13'x9'x2" pan.
7. Let it set a few hours (or refrigerate to speed this process).
11-06-2017 10:09 AM
I have an old ,but very easy recipe ,for a fudge ring. It is soft and must be stored in the fridge
You use 1 bag of choc chips and 1 bag of butterscotch chips( don't use all choc ,or choc and peanut butter, it won't be as good)
You melt the chips together and stir in 1 can of condensed evaporated milk and add a couple tsp vanilla
Have some pecans ready, in a ring shaped form ,on a nice serving plate. Drop the mixture by spoonfulls ,onto the nuts. You can decorate with red and green candied cherries ,if you wish
This fudge so so good. It tastes so buttery, everyone loves it, and raves about it
11-06-2017 03:37 PM
Thank you both for the info on "soft ball" stage. I'm close to pitiful in the kitchen and need simple and easy recipes where I don't have to buy any gadgets or play ball . Trust me, I won't be running out to buy a candy thermometer! I can see it now...purge my closet to the bare bones and start collecting kitchen gadgets instead! I have a problem obviously LOL!
Now @cherry's fudge recipe is my kind of recipe!! I'm going to try it. But, quick (pitiful) question: Cherry, do I just plop spoonfuls on top of the nuts...I feel as if I should make an attempt to smooth the mixture out, or something. Do you end up with plopped spoonfuls of fudge with nuts at the bottom or does the mixture "settle" into a ring that can be cut into pieces?
Thanks again y'all...I love fudge!
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