Does anyone know what happened to or have a new link to Skaarup's Fudge
Recipe Site?
The link I have no longer works.
Thanks,
Lisa

On Mon, 29 Dec 2003 13:52:00 -0500, "LMW" >
wrote:

>Does anyone know what happened to or have a new link to Skaarup's Fudge
>Recipe Site?
>The link I have no longer works.
>Thanks,
>Lisa

I got a little too obsessed on this one. lol

Every link i found all went to a skylink.net address and none of them
worked. Very strange.

Same here...
it was an AWESOME site and I had almost forgotten about it until I had some
fudge over the holidays and thought about it...
I've tried almost every search engine I have (maybe I'm obsessed, too???)
and it all comes up with the skylink.net address...
Oh well....if anybody finds it, I'd be MOST HAPPY if you'd post it!!
THanks,
Lisa



"jammer" > wrote in message
...
> On Mon, 29 Dec 2003 13:52:00 -0500, "LMW" >
> wrote:
>
> >Does anyone know what happened to or have a new link to Skaarup's Fudge
> >Recipe Site?
> >The link I have no longer works.
> >Thanks,
> >Lisa
>
> I got a little too obsessed on this one. lol
>
> Every link i found all went to a skylink.net address and none of them
> worked. Very strange.

On Mon, 29 Dec 2003 13:52:00 -0500, LMW wrote:

> Does anyone know what happened to or have a new link to Skaarup's Fudge
> Recipe Site?
> The link I have no longer works.
> Thanks,
> Lisa

http://web.archive.org/web/200208050...0_skaarup.html

Here's the tinyurl if the longer one wraps strangely.
http://tinyurl.com/3gvka
--
Cymru Llewes
Caer Llewys

Fantastic.

"Cymru Llewes" > wrote in message
news
> On Mon, 29 Dec 2003 13:52:00 -0500, LMW wrote:
>
> > Does anyone know what happened to or have a new link to Skaarup's Fudge
> > Recipe Site?
> > The link I have no longer works.
> > Thanks,
> > Lisa
>
>
http://web.archive.org/web/200208050...0_skaarup.html
>
> Here's the tinyurl if the longer one wraps strangely.
> http://tinyurl.com/3gvka
> --
> Cymru Llewes
> Caer Llewys

I just clicked on both of those links and the "We're sorry, but the page you
were looking for could not be found. Use this new web search tool to find
what you're searching for." thing came up.
Thanks for the link, but could you please check it again and tell me if it's
my computer or an I going crazy???
Thanks,
Lisa



>
http://web.archive.org/web/200208050...0_skaarup.html
>
> Here's the tinyurl if the longer one wraps strangely.
> http://tinyurl.com/3gvka
> --
> Cymru Llewes
> Caer Llewys

I had no problem opening the site or finding all the recipes.

I just checked it and the page won't open for me either.

It's gotta be the site is down for some reason.


"LMW" > wrote in message
...
> I just clicked on both of those links and the "We're sorry, but the page
you
> were looking for could not be found. Use this new web search tool to find
> what you're searching for." thing came up.
> Thanks for the link, but could you please check it again and tell me if
it's
> my computer or an I going crazy???
> Thanks,
> Lisa
>
>
>
> >
>
http://web.archive.org/web/200208050...0_skaarup.html
> >
> > Here's the tinyurl if the longer one wraps strangely.
> > http://tinyurl.com/3gvka
> > --
> > Cymru Llewes
> > Caer Llewys
>
>

On Tue, 30 Dec 2003 20:15:28 -0500, LMW wrote:

> I just clicked on both of those links and the "We're sorry, but the page you
> were looking for could not be found. Use this new web search tool to find
> what you're searching for." thing came up.
> Thanks for the link, but could you please check it again and tell me if it's
> my computer or an I going crazy???
> Thanks,
> Lisa


Hrm, it came up for me with no problems. It might be that archive.org
is having problems. It is probably in my cache though.

--
Cymru Llewes
Caer Llewys

It came up for me this morning, but wouldn't yesterday. Maybe they were
working on it.

"Cymru Llewes" > wrote in message
news
> On Tue, 30 Dec 2003 20:15:28 -0500, LMW wrote:
>
> > I just clicked on both of those links and the "We're sorry, but the page
you
> > were looking for could not be found. Use this new web search tool to
find
> > what you're searching for." thing came up.
> > Thanks for the link, but could you please check it again and tell me if
it's
> > my computer or an I going crazy???
> > Thanks,
> > Lisa
>
>
> Hrm, it came up for me with no problems. It might be that archive.org
> is having problems. It is probably in my cache though.
>
> --
> Cymru Llewes
> Caer Llewys

I used the long link and nothing came up. 2 days ago I just went on to
something else. Yesterday I minimized that page and went on doing internet
stuff. About 40 minutes later there was some activity on the connection
that i couldn't explain (of course, I had already forgotten about the fudge
site) so I maxed all the minimized and there was the fudge site! And
Wonderful too! Thank you for it!

Judy

"LIMEYNO1" > wrote in message
...
> It came up for me this morning, but wouldn't yesterday. Maybe they were
> working on it.
>
> "Cymru Llewes" > wrote in message
> news
> > On Tue, 30 Dec 2003 20:15:28 -0500, LMW wrote:
> >
> > > I just clicked on both of those links and the "We're sorry, but the
page
> you
> > > were looking for could not be found. Use this new web search tool to
> find
> > > what you're searching for." thing came up.
> > > Thanks for the link, but could you please check it again and tell me
if
> it's
> > > my computer or an I going crazy???
> > > Thanks,
> > > Lisa
> >
> >
> > Hrm, it came up for me with no problems. It might be that archive.org
> > is having problems. It is probably in my cache though.
> >
> > --
> > Cymru Llewes
> > Caer Llewys
>
>

On Mon, 29 Dec 2003 13:52:00 -0500, "LMW" >
wrote:

>Does anyone know what happened to or have a new link to Skaarup's Fudge
>Recipe Site?
>The link I have no longer works.
>Thanks,
>Lisa

SKAARUP'S SUPERBOWL FUDGE
(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.
This recipe takes into account most of what was presented on my Fudge
Failure page and uses a combination of walnuts, raisins, and apricots
as helpers. I started chopping the walnuts at the beginning of
half-time and was eating cooled (and set!) fudge by the final Green
Bay Packer win over New England in Super Bowl XXXI!

This is a milky-chocolate fudge with creamy texture and a fruity-nutty
mix of flavors. It requires about 30 minutes to make, uses a candy
thermometer (although not required), one 9"x9" glass pan, the two
saucepans. I like the apricot taste... some of my friends, especially
those from traditional Midwestern upbringing have told me that this
fudge was 'excellent' but they didn't understand the apricots.
Understand apricots? Fudge making is a science. Ah, but Fudge
consumption is pure mindless enjoyment.

1/2 cup
Butter (unsalted if you've got it)

2.5 cup
Sugar (extra-fine granules)

5 oz.
Evaporated Milk (one small can)

6 oz.
Hershey's™ Semi-Sweet Chocolate Chips

6 oz.
Hershey's™ Milk Chocolate Chips

7 oz.
Marshmallow Cream (Kraft™)

1 cup
Walnuts (coarsely chopped)

3/4 cup
Raisins

3/4 cup
Dried Apricots (diced)

1 tsp.
Vanilla Extract

Directions:
Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate
chips, vanilla, and marshmallow cream into a 3-quart saucepan and set
aside. Place walnuts, raisins, and apricots into a bowl and set
aside. Set butter aside to warm. Heat milk at Medium setting until
warm then add sugar. Bring to a rolling boil (Medium-High), stirring
constantly with a wooden spoon. Continue to boil for 8 full minutes
-or- if using a candy thermometer continue boiling until the boiling
temperature reaches 235°F but do not exceed 9 minutes rolling boiling
total. Remove from heat and add butter. Stir until butter dissolved
(but no more than 30 seconds).

Pour hot mixture over chips, vanilla, and marshmallow without scraping
the sides of the hot saucepan. Mix until chips melted. Add walnuts,
raisins, and apricots. Mix thoroughly and cast into prepared pan.
Cool at room temperature. Chill in refrigerator 1 hours prior to
cutting. Remove from pan, remove foil, cut into squares.



Prepare the wooden spoon and cooking saucepan with a butter flavor
non-stick vegetable spray such as Pam™ or Crisco™. Spraying the sides
of the saucepan helps prevent sugar crystallization.
Adding the butter to the sugar mixture after a rolling boil helps keep
the sugar from early crystallization. Adding the butter to the
milk-sugar mixture only impedes the milks ability to dissolve the
sugar. Each stick of butter converts to 1/2 cup. Cut the stick up into
slabs before adding to the hot sugar slurry.Don't scrape the sides of
the sugar saucepan after transferring the hot sugar slurry. This may
promote crystallization of the sugar by seeding it.
Substitutions: May use 12 oz. of Semi-Sweet Chocolate for the 50/50
mix of Milk and Semi-Sweet chips. Walnuts, Raisins, and Apricots are
used here. You may substitute any other Optional Helpers you desire as
long as the total volume does not exceed 2.5 cups (unpacked).
Cut fudge with a new plastic knife. McDonalds, Wendy's, and Burger
King plastic ware do well. You could use a metal knife washed clean
rubbed with butter on a paper towel. Plastic is better.

-------------------------------------------------------------------------------------------------

SKAARUP'S ROCKY ROAD FUDGE
(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.
A favorite with the kids! Made the same as Skaarup's Fantasia Fudge
but with three small difference: (1) Omit the unsweetened chocolate,
(2) add 1.5-2 cups of miniature marshmallows, and (3) a different way
of mixing of the Helpers just before casting.

1/2 cup
Butter

2.5 cup
Sugar (extra-fine granules)

5 oz.
Evaporated Milk (one small can)

12 oz.
Semi-Sweet Chocolate Chips (Hershey's™ or Nestle™)

2 cup
Miniature Marshmallows (about half a bag)

7 oz.
Marshmallow Cream (1 Jar Kraft™ Marshmallow Creme)
(may substitute 2 cups mini-marshmallows)

1 cup
Walnuts (chopped)

1 tsp.
Vanilla Extract

Directions:
Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate
chips, vanilla, and marshmallow cream into a 3-quart saucepan and set
aside. Chop walnuts and set aside. Heat milk at Medium setting until
warm then add sugar. Bring to a rolling boil (Medium-High), stirring
constantly with a wooden spoon. Continue to boil for 7 full minutes
-or- if using a candy thermometer continue boiling until the boiling
temperature reaches 235°F but do not exceed 9 minutes rolling boiling
total. Remove from heat and add butter. Stir until dissolved (but no
more than 30 seconds)

Pour hot mixture over chocolate chips, vanilla, and marshmallow cream
without scraping the sides of the hot saucepan. Mix until the
chocolate is melted. Add walnuts and mix again. Immediately before
casting add the mini-marshmallows, fold in 2-3 times (edges of
marshmallows will start to melt), then cast into prepared pan. Not
all of the mini-marshmallows will be covered with the fudge mix. Cool
at room temperature. Chill in refrigerator prior to cutting. Remove
from pan, remove foil, cut into squares.

Any Variation (see above) can be used to create Rocky Road Fudge.
White Rocky Road?!? Experiment.

If you're concerned about your mini-marshmallows might melt too fast
(they won't) then you can put the marshmallows covered in the
refrigerator. Take out of the refrigerator immediately before mixing.
You can also cover any exposed marshmallows with your wooden spoon
following casting.

All the marshmallow creme and mini-marshmallows make this recipe very
sensitive to too much sugar. Be sure to limit your sugar to a maximum
of 2.5 cups.

Some prefer a smoother texture marshmallow instead of the
mini-marshmallows. If you want a marbled, creamy variation, make as
usual but instead of 2 cups of mini-marshmallows, mix in 7 oz. of
marshmallow cream immediately before casting. Fold over 3-5 times then
cast. Will need to be cut when cool then refrigerated so that the
marshmallow cream won't run (runs at room temperature).








>

http://web.archive.org/web/200208050...0_skaarup.html


"jammer" > wrote in message
...
> On Mon, 29 Dec 2003 13:52:00 -0500, "LMW" >
> wrote:
>
> >Does anyone know what happened to or have a new link to Skaarup's Fudge
> >Recipe Site?
> >The link I have no longer works.
> >Thanks,
> >Lisa
>
> SKAARUP'S SUPERBOWL FUDGE
> (c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
> rights reserved.
> This recipe takes into account most of what was presented on my Fudge
> Failure page and uses a combination of walnuts, raisins, and apricots
> as helpers. I started chopping the walnuts at the beginning of
> half-time and was eating cooled (and set!) fudge by the final Green
> Bay Packer win over New England in Super Bowl XXXI!
>
> This is a milky-chocolate fudge with creamy texture and a fruity-nutty
> mix of flavors. It requires about 30 minutes to make, uses a candy
> thermometer (although not required), one 9"x9" glass pan, the two
> saucepans. I like the apricot taste... some of my friends, especially
> those from traditional Midwestern upbringing have told me that this
> fudge was 'excellent' but they didn't understand the apricots.
> Understand apricots? Fudge making is a science. Ah, but Fudge
> consumption is pure mindless enjoyment.
>
> 1/2 cup
> Butter (unsalted if you've got it)
>
> 2.5 cup
> Sugar (extra-fine granules)
>
> 5 oz.
> Evaporated Milk (one small can)
>
> 6 oz.
> Hershey'sT Semi-Sweet Chocolate Chips
>
> 6 oz.
> Hershey'sT Milk Chocolate Chips
>
> 7 oz.
> Marshmallow Cream (KraftT)
>
> 1 cup
> Walnuts (coarsely chopped)
>
> 3/4 cup
> Raisins
>
> 3/4 cup
> Dried Apricots (diced)
>
> 1 tsp.
> Vanilla Extract
>
> Directions:
> Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate
> chips, vanilla, and marshmallow cream into a 3-quart saucepan and set
> aside. Place walnuts, raisins, and apricots into a bowl and set
> aside. Set butter aside to warm. Heat milk at Medium setting until
> warm then add sugar. Bring to a rolling boil (Medium-High), stirring
> constantly with a wooden spoon. Continue to boil for 8 full minutes
> -or- if using a candy thermometer continue boiling until the boiling
> temperature reaches 235°F but do not exceed 9 minutes rolling boiling
> total. Remove from heat and add butter. Stir until butter dissolved
> (but no more than 30 seconds).
>
> Pour hot mixture over chips, vanilla, and marshmallow without scraping
> the sides of the hot saucepan. Mix until chips melted. Add walnuts,
> raisins, and apricots. Mix thoroughly and cast into prepared pan.
> Cool at room temperature. Chill in refrigerator 1 hours prior to
> cutting. Remove from pan, remove foil, cut into squares.
>
>
>
> Prepare the wooden spoon and cooking saucepan with a butter flavor
> non-stick vegetable spray such as PamT or CriscoT. Spraying the sides
> of the saucepan helps prevent sugar crystallization.
> Adding the butter to the sugar mixture after a rolling boil helps keep
> the sugar from early crystallization. Adding the butter to the
> milk-sugar mixture only impedes the milks ability to dissolve the
> sugar. Each stick of butter converts to 1/2 cup. Cut the stick up into
> slabs before adding to the hot sugar slurry.Don't scrape the sides of
> the sugar saucepan after transferring the hot sugar slurry. This may
> promote crystallization of the sugar by seeding it.
> Substitutions: May use 12 oz. of Semi-Sweet Chocolate for the 50/50
> mix of Milk and Semi-Sweet chips. Walnuts, Raisins, and Apricots are
> used here. You may substitute any other Optional Helpers you desire as
> long as the total volume does not exceed 2.5 cups (unpacked).
> Cut fudge with a new plastic knife. McDonalds, Wendy's, and Burger
> King plastic ware do well. You could use a metal knife washed clean
> rubbed with butter on a paper towel. Plastic is better.
>
> --------------------------------------------------------------------------
-----------------------
>
> SKAARUP'S ROCKY ROAD FUDGE
> (c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
> rights reserved.
> A favorite with the kids! Made the same as Skaarup's Fantasia Fudge
> but with three small difference: (1) Omit the unsweetened chocolate,
> (2) add 1.5-2 cups of miniature marshmallows, and (3) a different way
> of mixing of the Helpers just before casting.
>
> 1/2 cup
> Butter
>
> 2.5 cup
> Sugar (extra-fine granules)
>
> 5 oz.
> Evaporated Milk (one small can)
>
> 12 oz.
> Semi-Sweet Chocolate Chips (Hershey'sT or NestleT)
>
> 2 cup
> Miniature Marshmallows (about half a bag)
>
> 7 oz.
> Marshmallow Cream (1 Jar KraftT Marshmallow Creme)
> (may substitute 2 cups mini-marshmallows)
>
> 1 cup
> Walnuts (chopped)
>
> 1 tsp.
> Vanilla Extract
>
> Directions:
> Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate
> chips, vanilla, and marshmallow cream into a 3-quart saucepan and set
> aside. Chop walnuts and set aside. Heat milk at Medium setting until
> warm then add sugar. Bring to a rolling boil (Medium-High), stirring
> constantly with a wooden spoon. Continue to boil for 7 full minutes
> -or- if using a candy thermometer continue boiling until the boiling
> temperature reaches 235°F but do not exceed 9 minutes rolling boiling
> total. Remove from heat and add butter. Stir until dissolved (but no
> more than 30 seconds)
>
> Pour hot mixture over chocolate chips, vanilla, and marshmallow cream
> without scraping the sides of the hot saucepan. Mix until the
> chocolate is melted. Add walnuts and mix again. Immediately before
> casting add the mini-marshmallows, fold in 2-3 times (edges of
> marshmallows will start to melt), then cast into prepared pan. Not
> all of the mini-marshmallows will be covered with the fudge mix. Cool
> at room temperature. Chill in refrigerator prior to cutting. Remove
> from pan, remove foil, cut into squares.
>
> Any Variation (see above) can be used to create Rocky Road Fudge.
> White Rocky Road?!? Experiment.
>
> If you're concerned about your mini-marshmallows might melt too fast
> (they won't) then you can put the marshmallows covered in the
> refrigerator. Take out of the refrigerator immediately before mixing.
> You can also cover any exposed marshmallows with your wooden spoon
> following casting.
>
> All the marshmallow creme and mini-marshmallows make this recipe very
> sensitive to too much sugar. Be sure to limit your sugar to a maximum
> of 2.5 cups.
>
> Some prefer a smoother texture marshmallow instead of the
> mini-marshmallows. If you want a marbled, creamy variation, make as
> usual but instead of 2 cups of mini-marshmallows, mix in 7 oz. of
> marshmallow cream immediately before casting. Fold over 3-5 times then
> cast. Will need to be cut when cool then refrigerated so that the
> marshmallow cream won't run (runs at room temperature).
>
>
>
>
>
>
>
>
> >
>