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Here ya go...REC: Chocolate Buttercream Fudge (TDF)
Joined: Dec 11, 2005
Posted to Thread #4453 at 4:24 pm on Nov 12, 2006
Here is the original posting I made on Gail's (Epicurious) 2 years ago. Be prepared. People will begin to beg you to make this for them! :) g
TDF Chocolate Buttercream Fudge Recipe.......
I come from a long line of candy making
women and have tried just about every candy
and fudge recipe there is at one time or
another. My mom and I thought we had found
the best of choc fudge recipes in the 1970's and
used that recipe for 20+ years. About 9
years ago I was at someone's house who
served some fudge and reluctantly tasted it. LOL!
I was a fudge snob because I had never tried
anyone's fudge that was better than our
recipe. ha!! I couldn't believe it!!! It was
the most incredible, buttery chocolate fudge
I'd ever tasted! She happily gave me the
recipe. It has a whole pound of real butter
in it! Everyone raves over this fudge. It
adapts to variations well, also.
Chocolate Buttercream Fudge
Into a large heavy pan in which sides have been buttered, combine:
4 1/2 cups sugar
1 lg (12 oz) can evaporated milk - NOT sweetened condensed! (or can use 1/2 & 1/2)
3/4 cup Karo Syrup
**Even one grain of undissolved sugar stuck on the sides of the pan can cause fudge to be grainy, hence the buttered pan sides. I make sure I don't get sugar up on the sides of the pan when placing ingredients in, but then what I do is after mixture begins to boil, I use the back of a woonden spoon to bring the hot mixture up on the sides and bring it back down into the boiling mixture until I can feel no grains on the pan sides.
Then, I use a silicone spatula and run it around the sides of the pan and into the hot
mixture to make sure there is nothing left. Ingredients are expensive and this has assured
me of great results time after time.
Using candy thermometer clipped on pan, boil above ingredients until soft ball @ 240 degrees. Remove pan from burner and add:
2 12 oz pkgs good quality real chocolate milk chocolate chips
1 12 oz bag good quality semi-sweet real chocolate chips
1 POUND room temperature real dairy butter
3 tbs vanilla
dash of salt
The original recipe said to
beat with wooden spoon for at least 5 minutes, but a friend found that a hand mixer on low speed works best as if the butter isn't totally incorporated in, it will puddle on top. After a couple of minutes of mixing with your hand mixer will see the fudge turn into silk before your eyes!!
When well blended add 1 1/2 (or more) cups nuts, if desired, and pour into greased pan. I use a 14x14" Magnalite square bake pan. It will
also fit in 1 9x13, plus a 8x8" square. Or several tins, depending on sizes of the tins.
Store in fridge. Keeps very well.
I make this every year and pour into buttered tins for gift giving. This makes a very special gift. This makes a large amount of fudge.
***11/06 Note: Since I live in Missouri where it is cold in the winter, I keep my candies and other goodies in our garage. They don't freeze, but they stay nice and cold. I use large tins, tubs and whatever containers I can find to store it in. This way I keep my fridges free for food.
Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.
Other messages in this thread:
- 4453. ISO: Recipes that use raw peanuts, especially candies. - Dawn_MO - 3:45pm on 11/11/06 (20)
- Dawn, I use the peanuts that are at the healthy food store to grind for peanut butter.. - MarilynFL - 3:47pm on 11/11/06
- Marilyn, I looked at vanilla extracts yesterday, and they all contained alcohol... - Dawn_MO - 4:25pm on 11/11/06
- You should be OK with the regular vanilla Dawn>>> - marg - 5:37pm on 11/11/06
- marg, could you email me home address/phone (for contact info)? [NT] [LINK] - MarilynFL - 6:02pm on 11/11/06
- Marilyn, I tried to PM you so I sent it to you'r email,I guess at work, with a concern. [NT] - orchid - 9:01pm on 11/11/06
- Thanks marg, but to err on the safe side I bought a small bottle of - Dawn_MO - 3:10pm on 11/12/06
- Rec: Peanut Brittle - bean making this 30 years - GayleMO - 10:40pm on 11/11/06
- Thanks Gayle. Do you have to remove the red skins from the peanuts? [NT] - Dawn_MO - 11:46pm on 11/11/06
- No, just dump them in like they are, hon. - GayleMO - 11:49pm on 11/11/06
- I was thinking of adding in some cayenne or ground chile pepper, - Dawn_MO - 12:28am on 11/12/06
- Wow, interesting. Sounds goood! Let me know how it turns out and I'll try it, too... - GayleMO - 4:19pm on 11/12/06
- Here ya go...REC: Chocolate Buttercream Fudge (TDF) - GayleMO - 4:24pm on 11/12/06
- chiles are also great in sugar- or honey-glazed pecans... - rvb - 11:43am on 11/15/06
- Thank you GayleMO! I dearly love peanut brittle - this will go into my holiday baskets. [NT] - cheezz - 11:48pm on 11/11/06
- Oops! on the BEAN! ; p [NT] - GayleMO - 11:50pm on 11/11/06
- Hope you enjoy, cheezz! - GayleMO - 11:54pm on 11/11/06
- sounds like my favorite from See's - it has just the right crunch. [NT] - cheezz - 5:15pm on 11/12/06
- Do you like the Butterscotch Kisses from See's, Cheezz? - GayleMO - 7:03pm on 11/12/06
- No, that's one I've never tried.... LOVE caramel but don't like marshmallows :) [NT] - cheezz - 3:27am on 11/13/06
- Gayle, I made your peanut brittle, it was great. I made a second half-batch and added cayenne to it - Dawn_MO - 10:12pm on 11/12/06