| T O P I C R E V I E W |
| KansasFarmMomma |
Posted - Jul 08 2012 : 12:08:09 PM
It's almost fair time and I've been trying to find a good fudge recipe to take with me. I just recently made fudge for the first time and while it turned out great, it has to be refrigerated or else it gets really really squishy. I am thinking of the fudge that I get at the state fair and that's hard even though it's not refrigerated. I need to drop it off on Friday night and it won't be judged until Saturday afternoon. Does anyone have any good suggestions on where to find one that will stay a little harder? I've looked on pinterest without much luck. Thanks!
Nicole
Farmgirl # 4209
www.bearpawphotography.weebly.com
www.KShappyhomemaker.wordpress.com
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| 4 L A T E S T R E P L I E S (Newest First) |
| soapmommy60543 |
Posted - Jul 24 2012 : 2:39:01 PM
I have a great two-ingredient fudge recipe on the blog. Use the search feature in the right hand column to find it.
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
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| JoyIowa |
Posted - Jul 22 2012 : 7:16:52 PM
Here's a good one as well: 1 can sweetened condensed milk, 3 c. chocolate chips, 1 1/2 t. vanilla, 1/4 t. almond extract. (optional) Microwave 3 1/2 minutes. Stir. Pour in pan. Cool!
Easy and wonderfully wonderful!
Joy
If it's not illegal, unsafe, or immoral, why not try anything once? Who knows? You may come back for a second helping! |
| Rivergirl_2007 |
Posted - Jul 22 2012 : 10:39:19 AM
Hope I'm not too late with this. I make mine from scratch. It is creamy in texture but firm. 3 C sugar, 3 heaping tablespoons cocoa, dash of salt, whisk together and add 1 1/2 C milk and a couple tablespoons corn syrup, stir and cook over medium heat until soft ball stage (240 degrees). Remove from heat and stir with a wooden spoon. Add 1 tsp vanilla, 1 tsp butter extract (optional), 1 tsp chocolate extract (optional), 1/2 cube butter or margarine, and about 1/4 C peanut butter (optional). Continue stirring until it begins to loose the gloss. Pour into a butter pan or dish. Let set. If the humidity is high, wait until evening to prepare. This helps the sugar from settling and making the fudge grainy. |
| jollyquilter |
Posted - Jul 08 2012 : 7:04:00 PM
The old fashion cooked kind will stay firm. But it might get a bit grainy if you are not careful.
www.StuffByKim.etsy.com
http://fiberandflea.blogspot.com |
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