johnw@astroatc.UUCP (11/19/85)
A freind of mine is looking for good fudge recipes.
She doesn't have usenet access, so I'm posting this,
and will forward all the repies to her.
She has tryed several recipes, but they have come out
a bit "gritty." What we want it a "really terrific
fudge" recipie. We are *NOT* afraid of candy thermometers.
A friend used to make fudge with cream cheese in it.
Anyone out there know of a recipie like that??????????
Please send any and all recipies/suggestion for fudge.
I will post a summary if there's sufficient responce.
--
John W
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Name: John F. Wardale
UUCP: ... {seismo | harvard | ihnp4} !uwvax!astroatc!johnw
arpa: astroatc!johnw@rsch.wisc.edu
snail: 5800 Cottage Gr. Rd. ;;; Madison WI 53716
audio: 608-221-9001 eXt 110
To err is human, to really foul up world news requires the net!stu16@whuxl.UUCP (SMITH) (11/22/85)
> A freind of mine is looking for good fudge recipes.
UNCOOKED FUDGE
1lb confectioners sugar
4-6 squares Baker's baking chocolate
1 stick butter
1 egg
small amount milk or cream
1 or 2 tsps vanilla (to taste)
1/2 c chopped walnuts (optional)
Procede as if making fudge icing ie; melt
chocolate and butter together in double boiler
over boiling water or in microwave oven.
While this is melting, stir small amount of
milk or cream into sugar. Add vanilla.
Stir in chocolate/butter mixture. When cooled slightly
stir in egg.
Stir in nuts. This will be quite stiff, so you might
want to butter your hands and work it till smooth.
Press into (or onto) square pan and cut into
1 or 1 and 1/2 inch squares.
If you like REALLY dark fudge, add more baking
chocolate. If you like sweeter fudge, add more sugar.
This is a very flexible recipe. It will keep covered
for quite a while, if no one eats it up first.
This is a very quick recipe, and has never failed.
AND obviouly will not be grainy because of the xxxxxx
sugar.
BTW, sour cream, yogurt or buttermilk can be
substituted for the liquid.
If using cream cheese, you may have to experiment with
the amount of liquid used.
Hope you try it and like it.
--
whuxl!stu16
(mamawitch)gbr@mb2c.UUCP (Jerry Ruhno) (11/26/85)
> A freind of mine is looking for good fudge recipes. > She doesn't have usenet access, so I'm posting this, > and will forward all the repies to her. > > She has tryed several recipes, but they have come out > a bit "gritty." What we want it a "really terrific > fudge" recipie. We are *NOT* afraid of candy thermometers. > One good recipe that I found is on the back of the Nestles chocolate chip package. You melt the chip and add it to marshmallow creme. It is real easy to make and tastes good. But that is only my opinion. Another trick I have found in making fudge is, if you make it to give away, put it in the small tin pan that pot pies come in. That way you don't have to cut the fudge up to give it away. Of course if you don't like those cheap pot pies it is a problem. Fortunatly I can stand the stuff. Jerry Ruhno epsilon!mb2c!gbr
jca@drutx.UUCP (ArnsonJC) (11/27/85)
I've found that the recipe on the back of the Kraft Marshmallow Cream jar is quite good. I vary it by also adding: chopped nuts, creme de menthe (or mint chocolate chips if you can find them) YUM!!!!!!!!!!!!!! -- jill c. arnson ihnp4!drutx!jca AT&A IS, Denver (303)538-4800 Lily Tomlin says that the key element in power dressing is "...sort of like a scarf, sort of like a tie, sort of like a ruffle, and it doesn't threaten anyone because you don't look good in it." From @u(The Search for Intelligent Life in the Universe) (-: