yummy yummy fudge

[tigger_gal]

eat with caution

Rich Cocoa fudge
3 cups of sugar
2/3 cup of Hersheys Cocoa
1/8 tsp of salt
1 1/2 cups of milk
1/4 cup of butter
1 tsp of Vanilla extract
1 cup of chopped walnuts nuts or pecans optional

1) lightly butter an 8 or 9 inch square pan.

2) Mix sugar, cocoa, ans salt in 4 qouart pan, stir in milk. cook over medium heat, stirring constantly until it comes to a rolling boil. Boil (keep stirring) untill mixture reaches 234 degrees on a candy thermometer. Or (like I do it) until the candy forms a small ball when dropped in cold water.

3)Remove from heat. Add your butter and the vanilla. Beat with a wooden spoon until fudge thickens and begins to loose its gloss. you will stir until it feels like your arm is goning to fall off... spread in pan, let it sit until completely cooled. cut into squares.



ADDITIONAL OPTIONS
Marshmello-Nut
beat as directed and add 1 cup of marshmellow cream with the butter and vanilla.. if you use this the fudge will not set untill poured in the pan (I have never added marshmellow)

[traceann]

Thanks for the drool-fest Tig! Gonna have to copy that one down for sure! I should dig up my recipe for White Chocolate Fudge....hmmmmm.....

[tigger_gal]

oooooooooohhhhhh please do..

Dose any body have a good recipe for sugar free fudge, my mom loves it and she is a diabetic.

[traceann]

Will have to check into that...there's got to be something out there - wonder how Splenda would work in that sort of thing??

[Photoboy61]

Mmmmm! Yummy! Superfudgeeelicious!!! I can dance to that recipe

[SharonA]

Okay...I have just gained 5 pounds from reading that recipe, Tig. No fair...

As far as using Splenda for a fudge recipe, I guess you could sub Splenda Blend, maybe. I have not tried it, though.

Here is a Splenda recipe that I have made and just love...

Dark Chocolate Sauce
makes 8-2 Tbsp servings

1/4 cup Dutch-process cocoa powder
1/3 cup Splenda Granular
1/4 cup water
1/3 cup fat-free half-and-half
1 Tbsp. light corn syrup
1 oz. semisweet chocolate - chopped
1 tsp. vanilla

1) In a small saucepan - Combine coroa, Splenda, water, half-and-half, and corn syrup.

2) Whisk over low heat until mixture is smooth and hot. (Do Not Boil)

3) Remove from heat and whisk in chocolate and vanilla until chocolate melts and sauce is smooth, again.

Calories = 45
Diabetic exchange = 1/2 carbohydrate
WW point comparison = 1 point

[traceann]

There are dried fruits in the recipe - to make it IC friendly, just leave those out and maybe add more toasted almonds or a nut your bladder likes. For friends, I make the original recipe as it is....


Ok here's the White Chocolate Fudge with Dried Fruit and Nuts:

1 teaspoon plus 1/4 cup butter, divided
2-1/2 cups confectioners' sugar
2/3 cup milk
12 squares (1 ounce each) white baking chocolate, chopped
1/4 teaspoon almond extract
3/4 cup sliced almonds, toasted
1/4 cup chopped dried apricots
1/4 cup dried cherries
1/4 cup dried cranberries

Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate and extract. Cook and stir until chocolate is melted.
Remove from the heat. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2 pounds.

[traceann]

Oops, forgot to say that that Splenda chocolate sauce recipe sounds divine! Definitely copy and pasting that one!!

[SharonA]

Tracey...Your recipe sounds a lot like Divinity. Does it cook up like that?

[traceann]

Um, honestly Sharon I have no idea, lol. It comes out like a regular "fudge", I have often thought of making it with regular chocolate... But divinity is one candy that scares the heck out of me, lol. Been meaning to try to make it -- is it as difficult as some make it sound???

[SharonA]

I don't know, Tracey. I have never made it either. But, boy do I love the stuff. Seems to me I remember reading that you have to make sure it is not humid the day you make it. For what reason, I don't know. Maybe it has something to do with the way it sets up? Beats me. Anyone out there know the answer to this?

[Bessie]

My aunt makes the best divinity and I know she makes it when the air is crisp with low humidity. I just called her and she said the humidity won't let it set up. She said it works best when the cool north air is blowing.

[waterflow]

These sure do sound good but I have tried for 20 years to make fudge and all I get is runny sugar. Any thoughts on how to turn me into a fudge maker? I even tried making the fudge with marshmallow fluff. I turn brownies into rocks or rubber too. I can make creme puffs, pasteries but I can't make fudge and brownies. Go figure.

[tigger_gal]

mmmmmmmmmmmm yummy girls, my mom use to always make divinity, I tried it a few times but it never set right, but it was yummy..

[dg2901]

RE: divinity--if there is the least bit of humidity in the air the candy won't set. I simply adore divinity, however its impossible to make in a home kitchen here in Hampton Roads 'cause its always humid!..grrrrr!..hahaha..So, if any of you non-humidity-living-cooks care to make me some and send it to me by all means go for it!..

Diana
PS--Tracey, this doesnt include you as I know things that you send this way never arrive!..ahahahahahahaha