My goal is to make 3 or 4 batches to split up and give out along with a
variety of home made christmas candies.

My first batch, I forgot to add the vanilla before beating.
Flavor was great, but the texture a bit crumbly and chewy. It's amazing
how much vanilla ext is important to Fudge, just based on the chemistry
aspect.

Made two more batches over the last week, turned out perfect. Yaa.
1 or 2 more to go.

Made a 3rd batch tonight. Right after finishing the cooking stage, I
moved it off the burner to add the butter. My digital thermometer tilts
and a little dribble of water comes out of the part where the wire is
clamped to the probe. seize-city. *-scream-*

This batch had to be dumped, but what do you think I could do with the
first that has the chewy texture? chop up & add to cookie dough? DH
thinks it would melt too much. It would be great for an addition to
home made ice cream, but I'm not really able to make that at this point.
Too much to do. Can fudge be frozen?

In article >,
Denise~* > wrote:

> My goal is to make 3 or 4 batches to split up and give out along with a
> variety of home made christmas candies.
>
> My first batch, I forgot to add the vanilla before beating.
> Flavor was great, but the texture a bit crumbly and chewy. It's amazing
> how much vanilla ext is important to Fudge, just based on the chemistry
> aspect.
>
> Made two more batches over the last week, turned out perfect. Yaa.
> 1 or 2 more to go.
>
> Made a 3rd batch tonight. Right after finishing the cooking stage, I
> moved it off the burner to add the butter. My digital thermometer tilts
> and a little dribble of water comes out of the part where the wire is
> clamped to the probe. seize-city. *-scream-*
>
> This batch had to be dumped, but what do you think I could do with the
> first that has the chewy texture? chop up & add to cookie dough? DH
> thinks it would melt too much. It would be great for an addition to
> home made ice cream, but I'm not really able to make that at this point.
> Too much to do. Can fudge be frozen?

Fudge freezes just fine... ;-)
Wrap well in waxed paper, then aluminum foil.

The surface may turn color a bit, but it's fine.......

Me being a low carber, fudge is a serious treat to be eaten sparingly,
so I've been known to freeze gift fudge for MONTHS.
--
K.

In article >, Denise~*
> wrote:

> My goal is to make 3 or 4 batches to split up and give out along with a
> variety of home made christmas candies.
>
> My first batch, I forgot to add the vanilla before beating.
> Flavor was great, but the texture a bit crumbly and chewy. It's amazing
> how much vanilla ext is important to Fudge, just based on the chemistry
> aspect.
>
> Made two more batches over the last week, turned out perfect. Yaa.
> 1 or 2 more to go.
>
> Made a 3rd batch tonight. Right after finishing the cooking stage, I
> moved it off the burner to add the butter. My digital thermometer tilts
> and a little dribble of water comes out of the part where the wire is
> clamped to the probe. seize-city. *-scream-*
>
> This batch had to be dumped, but what do you think I could do with the
> first that has the chewy texture? chop up & add to cookie dough? DH
> thinks it would melt too much. It would be great for an addition to
> home made ice cream, but I'm not really able to make that at this point.
> Too much to do. Can fudge be frozen?

Why not mix it into purchased vanilla ice cream? no reason you have to
use homemade (though I admit it would be tastier...)

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

Sorry to hear about your fudge problems. I've had and heard
so many problems with fudge that I refuse to make the boiled
kind. I've got a no-boil recipe for dark chocolate fudge, peanut
butter fudge, and white chocolate fudge that always come out
good.

I've been looking for some other types of no-boil fudge recipes.
Anybody have any good ones?

Michael

Nancy Howells wrote:
>
>
> Why not mix it into purchased vanilla ice cream? no reason you have to
> use homemade

Very true. I guess I'll freeze it & then use it as needed :-)

> (though I admit it would be tastier...)

True again

Katra wrote:
>
> Fudge freezes just fine... ;-)
> Wrap well in waxed paper, then aluminum foil.

Good.

> The surface may turn color a bit, but it's fine.......
>
> Me being a low carber, fudge is a serious treat to be eaten sparingly,
> so I've been known to freeze gift fudge for MONTHS.

Michael wrote:

> Sorry to hear about your fudge problems. I've had and heard
> so many problems with fudge that I refuse to make the boiled
> kind. I've got a no-boil recipe for dark chocolate fudge, peanut
> butter fudge, and white chocolate fudge that always come out
> good.
>
> I've been looking for some other types of no-boil fudge recipes.
> Anybody have any good ones?
>
> Michael
>

Luckily the ingredients for fudge are cheap.

The mistakes I have made have been my fault though, Fudge has been
amazingly easy to make for the two batches that came out perfect & did't
do something stupid to mess them up. :-)

It really helps to have a digital thermometer.

In article >,
Denise~* > wrote:

> Luckily the ingredients for fudge are cheap.
>

Er, what chocolate do you use? I tend to use Callebaut. Not so cheap,
but I've escaped mistakes so far.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
Denise~* > wrote:

> Luckily the ingredients for fudge are cheap.
>

Er, what chocolate do you use? I tend to use Callebaut. Not so cheap,
but I've escaped mistakes so far.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Scott wrote:
> In article >,
> Denise~* > wrote:
>
>
>>Luckily the ingredients for fudge are cheap.
>>
>
>
> Er, what chocolate do you use? I tend to use Callebaut. Not so cheap,
> but I've escaped mistakes so far.
>

Sorry, I'm not a chocolate snob.
EOCP:
Equal oppotunity chocolate person

I typically buy Hershey or similarly priced stuff. I actually like some
of the other brands over Hershey sometimes. The last cocoa I got was
from Costco & what I'm making the fudge with. It has a wonderful taste.

Scott wrote:
> In article >,
> Denise~* > wrote:
>
>
>>Luckily the ingredients for fudge are cheap.
>>
>
>
> Er, what chocolate do you use? I tend to use Callebaut. Not so cheap,
> but I've escaped mistakes so far.
>

Sorry, I'm not a chocolate snob.
EOCP:
Equal oppotunity chocolate person

I typically buy Hershey or similarly priced stuff. I actually like some
of the other brands over Hershey sometimes. The last cocoa I got was
from Costco & what I'm making the fudge with. It has a wonderful taste.

Scott wrote:
> In article >,
> Denise~* > wrote:
>
>
>>Luckily the ingredients for fudge are cheap.
>>
>
>
> Er, what chocolate do you use? I tend to use Callebaut. Not so cheap,
> but I've escaped mistakes so far.
>

Sorry, I'm not a chocolate snob.
EOCP: Equal opportunity chocolate person :-)

I typically buy Hershey or similarly priced stuff. I actually like some
other brands over Hershey sometimes. The last cocoa I got was from
Costco & what I'm making the fudge with. It has a wonderful taste.