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Post by nutmeg on Sept 1, 2005 3:51:06 GMT 9.5
Million Dollar Fudge
Ingredients: 4 1/2 Cups sugar 1 Stick butter 2 Giant Hershey bars, plain 1 Teaspoon vanilla 1 Can evaporated milk 1 Package chocolate chips, 12 oz 1 Jar marshmallow cream, 18 oz 2 Cups chopped walnuts or pecans
Directions: Cook sugar, evaporated milk, and butter over medium heat, stirring constantly, until soft ball stage. In a very large bowl have chocolate chips, Hershey bars, marshmallow cream, vanilla, and nuts ready to pour syrup over immediately. Immediately mix thoroughly but DO NOT BEAT. Immediately pour into a buttered 13 x 7 x 2 inch pan. DO NOT SMOOTH OUT ON TOP. Let stand for 3 hours. Yields 5 pounds.
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Post by nutmeg on Sept 1, 2005 3:51:44 GMT 9.5
Your turn
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Post by nutmeg on Sept 1, 2005 4:20:03 GMT 9.5
English Toffee
2 sticks of butter (4 oz each) (no substitutions) 1 Cup of sugar 1 teaspoon of corn syrup 1 Cup of finely chopped Almonds
cook until bubbling boiling and at a hard crack stage (candy thermometer at 300 degrees F)
then stir in 1/8 teaspoon baking soda
pour into buttered 8 x 13 inch pan or buttered foil
while hot, put in 8 ounces of chocolate chips (dark or milk chocolate), smooth them out across the top and sprinkle with 1 cup chopped pecans, walnuts or almonds. Let cool and break into pieces.
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Post by Willow on Sept 4, 2005 20:34:23 GMT 9.5
Ah Nutters - tempting but I cant find it listed in the CSIRO Total Well Being Diet no matter how hard I look!!
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Post by meinuk on Sept 4, 2005 20:40:19 GMT 9.5
I wouldnt dare make any of the candy as i would eat it all in one sitting. Then spend the rest of the time feeling very very sick
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Post by Epi on Sept 5, 2005 18:38:20 GMT 9.5
Nutmeg is that the fudge recipe you are always asked to make?
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Post by nutmeg on Sept 5, 2005 22:39:14 GMT 9.5
No Epi.. That is more a fundraising fudge.. because of the volume..
Here is the family & friends favorite..
2 c. brown sugar 1 c. white sugar 2 tbsp.corn syrup 1/2 c. cream 1/2 c. milk
1 tsp. vanilla ( real ) 2 tbsp. butter
Prep: You need a pot with high sides and a cover... a candy thermometer.. a buttered pan 8x8 .. cooling rack
Inside your pot about 1/3rd the way down make a ring of butter all around.. this prevents boilover as the fudge will not go over it.. ( do that with most candy )
Over medium heat combine sugars.. cream.. milk.. corn syrup.. Using a wooden spoon ( as not to diminish the temp as a metal one would ) bring this to a rolling boil while stiring.. Cover 1 minute timed.. Now attach the candy thermometer.. be careful.. make sure its not touching the pot bottom but is in the syrupy candy.. Now watch till it reaches soft ball stage on the thermometer.. As soon as it reaches it.. remove from stove and pour into your buttered pan.. pour vanilla & place butter on top.. do not stir.. leave sit about 30 minutes.. ( more or less ) depending on room temps. for cooldown.. Begin stirring with a clean wooden spoon you will see it turn a lighter color and feel resistance... its about ready.. stop and let it harden fully..
Voila.. Fudge.. about a pound or so...
PS: for richer fudge use all cream instead of combo..
There you have it Epi..
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Post by Chips on Sept 10, 2005 16:52:44 GMT 9.5
Groan!
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