I would like to make a batch or two of fudge to send to my nephew who is in the
Army and stationed in Korea. I usually use the cream cheese recipe but I worry
about the lack of refrigeration as it sits somewhere in the APO box in S.F. etc.
before he receives it. Does anyone have a good recipe for a type of fudge that
doesn't need refrigeration? I sure would appreciate it. I've googled but the
huge return has defeated me and after going through hundreds of recipes that all
end up saying "refrigerate" I'm turning to the "experts". I seldom post here
but I've been a lurker for years and read this newsgroup every morning without
fail! Thanks for any help you can give me.
Gigi

Gigi wrote:
> I would like to make a batch or two of fudge to send to my nephew who is in the
> Army and stationed in Korea. I usually use the cream cheese recipe but I worry
> about the lack of refrigeration as it sits somewhere in the APO box in S.F. etc.
> before he receives it. Does anyone have a good recipe for a type of fudge that
> doesn't need refrigeration? I sure would appreciate it. I've googled but the
> huge return has defeated me and after going through hundreds of recipes that all
> end up saying "refrigerate" I'm turning to the "experts". I seldom post here
> but I've been a lurker for years and read this newsgroup every morning without
> fail! Thanks for any help you can give me.
> Gigi
>
>

I would use the classic marshmallow creme fudge. Recipe on back of jar.
It was my favorite.

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

"Gigi" wrote...
>I would like to make a batch or two of fudge to send to my nephew who is in
>the Army and stationed in Korea. I usually use the cream cheese recipe but
>I worry about the lack of refrigeration as it sits somewhere in the APO box
>in S.F. etc. before he receives it. Does anyone have a good recipe for a
>type of fudge that doesn't need refrigeration? I sure would appreciate it.
>I've googled but the huge return has defeated me and after going through
>hundreds of recipes that all end up saying "refrigerate" I'm turning to the
>"experts". I seldom post here but I've been a lurker for years and read
>this newsgroup every morning without fail! Thanks for any help you can
>give me.
> Gigi
>

The marshmallow cream version might work. However, don't do it now. Wait
until fall/winter and cooler weather. Specialty candy makers only ship
between September and April.

Pam

"pjjehg" > wrote in message
...
>
> "Gigi" wrote...
>>I would like to make a batch or two of fudge to send to my nephew who is in
>>the Army and stationed in Korea. (snipped to conserve bandwidth)>> Gigi
>>
>
> The marshmallow cream version might work. However, don't do it now. Wait
> until fall/winter and cooler weather. Specialty candy makers only ship
> between September and April.
>
> Pam
Thanks, Pam & Del Cecchi. I know this isn't a good time to ship fudge but he
really wants some and it's hard to resist his pleas! I'll check out the recipe
on the Marshmallow Cream bottle. Hopefully, I'll get some more input on this
perplexing problem!

Gigi wrote:
> I would like to make a batch or two of fudge to send to my nephew who is in the
> Army and stationed in Korea. I usually use the cream cheese recipe but I worry
> about the lack of refrigeration as it sits somewhere in the APO box in S.F. etc.
> before he receives it. Does anyone have a good recipe for a type of fudge that
> doesn't need refrigeration? I sure would appreciate it. I've googled but the
> huge return has defeated me and after going through hundreds of recipes that all
> end up saying "refrigerate" I'm turning to the "experts". I seldom post here
> but I've been a lurker for years and read this newsgroup every morning without
> fail! Thanks for any help you can give me.
> Gigi
>
>

Depending on how good a cook you are, you could make old fashioned
fudge. It doesn't need to be refrigerated, but it only lasts about 2
(maybe 3) weeks if wrapped really well with saran wrap.

---------- Recipe via Meal-Master (tm) v8.05

Title: OLD FASHIONED FUDGE
Categories: Candies, Chocolate
Yield: 24 Servings

-Marge Nemeth-GNFK05B
2 c Sugar
2/3 c Milk
1/2 ts Salt
2 tb Corn syrup
2 oz Unsweetened chocolate OR
1/3 c Cocoa
1 ts Vanilla
2 tb Butter

Butter Loaf pan. Combine sugar, milk, and cocoa( or chocolate),
cornsyrup, and salt in 2 quart saucepan. Cook over medium heat, stirring
constantly, until chocolate melts and sugar is dissolved. Cook, stirring
occasioanlly, to 234 F( soft ball stage) Remove from heat, add butter.
Cool mix to lukewarm(120 F). Add vanilla, and beat vigorously and
continuously 5 to 10 minutes with wooden spoon ( or Mixmaster) Mix will
hold its shape when dropped from wooden spoon, shine will not be there.
Quickly stir in nut( if desired), spread quickly and evenly in buttered
pan. Cool until firm, cut into squares. Makes one pound.