| T O P I C R E V I E W |
| 1badmamawolf |
Posted - Sep 27 2009 : 4:01:24 PM
I had one years back from a county fair recipe book, and now I can't find the book, someone borrowed it and never brought it back . So PLEASE if anyone has a tried and true recipe, will you share, pretty please
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| 19 L A T E S T R E P L I E S (Newest First) |
| Calicogirl |
Posted - Oct 04 2009 : 7:10:00 PM
I just checked my jar of Marshmallow Creme and it does NOT have gelatin in it. If you were to use marshmallows then it would contain gelatin :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Calicogirl |
Posted - Oct 04 2009 : 4:39:54 PM
The only thing I can think of doing is making your own marshmallow creme and using that. Here's link to a recipe I found. Marshmallow Fluff is a brand of marshmallow creme known in New England. I hope this helps :)
http://www.recipezaar.com/Fantastic-Marshmallow-Fluff-Clone-75813
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Roxy7 |
Posted - Oct 04 2009 : 08:24:33 AM
I think the gelatin is made from animal products. Are there veggies marshmallows? Those can be subbed. |
| GailMN |
Posted - Oct 04 2009 : 08:07:16 AM
I have to ask, what is in marshmallow that cannot be eaten by a vegetarian?
Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star. |
| FreckledNiki |
Posted - Oct 04 2009 : 07:33:26 AM
This sounds so good! Any idea what could be substituted for the marshmallow? My daughter is vegetarian and will not eat marshmallow but loves pumpkin.
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| vintagediva1 |
Posted - Oct 01 2009 : 09:34:56 AM
wow. who knew?
I love pumpkin anything so will definitely be trying this. Thanks a million. Oh by the way, my hips thanks you, too LOL
www.2vintagedivas.etsy.com
www.sissyandsisterstitch.etsy.com
Love that good ole vintage junk |
| 1badmamawolf |
Posted - Oct 01 2009 : 08:40:47 AM
Sharon, just wanted to thank you again, I made a triple batch, so I could freeze at least alittle of it before it was all gone, lol. My family and a few neighbors all said " Thank You", it was wonderful.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| Calicogirl |
Posted - Oct 01 2009 : 07:02:45 AM
Karin,
I am sure you will do fine :) It's pretty easy :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Mumof3 |
Posted - Oct 01 2009 : 06:57:04 AM
Oh. wow. That sounds delicious! I'm not the best fudge make but I have to give this a try!
Karin
www.perfectlittlemiracle.blogspot.com
www.athreadofred.blogspot.com |
| Calicogirl |
Posted - Oct 01 2009 : 06:35:16 AM
Robin,
I have never frozen it. Teresa says that her recipe froze well. She tells what she does a couple posts above :) I think I will try freezing some this year too!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Roxy7 |
Posted - Sep 30 2009 : 9:28:02 PM
I just bought all the ingredients. Does it freeze well? |
| acairnsmom |
Posted - Sep 28 2009 : 9:32:10 PM
Ack! Just when I thought I was getting a handle on my sweets addiction! This sounds so yummy I think I'm going to have to give it a try tomorrow!
Audrey
Toto, we're not in Kansas any more! |
| StarMeadow |
Posted - Sep 28 2009 : 2:54:49 PM
Pumpkin Fudge? Oh my.... I'll be trying this too!!! |
| GailMN |
Posted - Sep 28 2009 : 07:00:33 AM
TY, TY Sharon - have you seen the posts regarding "Ghosting", this fudge will be in my ghosting baskets. Happy Fall Everyone!
Gail
Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star. |
| Roxy7 |
Posted - Sep 28 2009 : 06:29:38 AM
Wow this sounds good. When hubby is of this week and can help with the little one I am baking and making fudge! |
| 1badmamawolf |
Posted - Sep 27 2009 : 6:50:53 PM
Sharon, Thank you, thank you, thank you so very much. You are a life saver, my family has been begging for it, and I couldn't give it to them.
Sheila, I was always able to freeze my lost recipe, so I would think this would freeze well also. I would cool, cut and place on waxed paper in the freezer til froze, and then put in vacume sealer bags.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| SheilaC |
Posted - Sep 27 2009 : 6:30:58 PM
oh man, wow! can you freeze this, do you think? |
| Room To Grow |
Posted - Sep 27 2009 : 6:27:58 PM
Sharon...I am going to try this one...sounds YUMMY
we have moved to our farm...and love it |
| Calicogirl |
Posted - Sep 27 2009 : 5:41:24 PM
Teresa,
I have a tried and true Pumpkin Fudge Recipe:) I plan on making some this week :)
Pumpkin Fudge
3 cups sugar
3/4 cup butter
1 5-1/3-ounce can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
*1/2 teaspoon ground cinnamon
*1/4 teaspoon ground ginger
*1/4 teaspoon ground nutmeg
1 12-ounce package (2 cups) butterscotch-flavored pieces
1 7-ounce jar marshmallow crème
1 cup chopped toasted pecans
1 teaspoon vanilla
1. Butter a 13x9x2-inch baking pan. Set aside.
2. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.
3. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 º. (Soft-ball stage) on a candy thermometer, stirring constantly (about 25 minutes).
4. Remove from heat and stir in butterscotch pieces until melted. Add marshmallow crème, nuts and vanilla. Mix until well combined.
5. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes 3-1/4 pounds.
Don’t forget to adjust for altitude! For every 1000 feet above sea level subtract 2 degrees.
*I used 1 teaspoon of baking spice instead.
Baking Spice
6 Tablespoons ground cinnamon
1 Tablespoon ground allspice
1 Tablespoon dried orange peel
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1)Combine all ingredients together. I have a coffee grinder just for spices so this is what I used.
2)Store in an airtight container.
3)Use this mix in recipes that call for the ingredients above.
4)If a recipe calls for the above spices, add up all of the measurements and use the same amount in your recipe.
Yield: 1/2 cup
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
