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margarine vs butter in fudge

post #1 of 18
Thread Starter 
So which do you use? I make fudge every year, same classic recipe from Jet-Puffed Marshmallow Creme. Most of the time I use butter, and I can't recall a time I used margarine, but have read several folks do and prefer it. What route do y'all take? Thanks!
Gratitude is the best Attitude.
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post #2 of 18
Butter.

But then again I would never use margarine for anything. At all. Ever.
post #3 of 18
Never tried it with margarine. Never intend to.
Plank.
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Plank.
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post #4 of 18

when i was little i used margarine now i use butter--i vote butter now because unless you have a recent relationship with margarine you don't really know how it will perform--they have changed so many formulas for all of it--you can't really be sure how much water is in there not to mention how much of whatever else it is they put in there--and i mean there's enough water in butter as it is right--

 

butter --unless you are very sure your specific margarine is worthy of your effort--

 

geez i'd hate to go through the whole process of  making fudge and it not turn out--

 

so, not just butter--but butter butter butter butter butter ;)

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #5 of 18
Quote:
Originally Posted by TotallyBaked View Post

... have read several folks do and prefer it. What route do y'all take? Thanks!

 

Butter. I've read all sorts of things on CC that I would never do :wink: 

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post #6 of 18
Quote:
Originally Posted by Godot View Post

Butter.

But then again I would never use margarine for anything. At all. Ever.

 

This. :)

 

Liz

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post #7 of 18
Quote:
Originally Posted by TotallyBaked View Post

So which do you use? I make fudge every year, same classic recipe from Jet-Puffed Marshmallow Creme. Most of the time I use butter, and I can't recall a time I used margarine, but have read several folks do and prefer it. What route do y'all take? Thanks!

several folks are also bad candy makers

stick with what is on the Jet-puffed Marshmallow Crème recipe.  BUTTER.

post #8 of 18
Quote:
Originally Posted by MBalaska View Post
 

several folks are also bad candy makers

stick with what is on the Jet-puffed Marshmallow Crème recipe.  BUTTER.

MB, you're not as diplomatic as I am...

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post #9 of 18

I  respectfully bow to your diplomacy......:top hat:  the art of the written word falls to you.

 

{ When life gave me bushels of lemons I made lemonade, and I had no sugar}

post #10 of 18
I only buy butter! Margarine is not an option in my house...for anything.
post #11 of 18

Used margarine for everything for years when that was all we could afford.  Now that we can afford butter would never buy margarine again.  Butter tastes Better!

post #12 of 18
Thread Starter 
Thank you all (: I'll keep on my same trek, then! We're not margarine consumers, either, and I was a little shocked by what I had read, but since multiple folks were saying the same, figured I'd ask you pros here at CC icon_wink.gif
Gratitude is the best Attitude.
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post #13 of 18

TotallyBaked: I'm so susceptible to suggestion.  I'm going to make some fudge right now. no time like the present.

after last years Holiday candy making I decided to try the 'fudge inserts' that were on a website I use often.

 

http://www.countrykitchensa.com/shop/candy-making-supplies/1-pound-brown-fudge-insert/39/581/582/634234/

post #14 of 18

 TOTALLY SOLD ON THIS PRODUCT.  woo hoooooooo

my final weight of one batch of this chocolate walnut fudge is 3 lbs

so makes 4 inserts with 3/4 lbs each.  there are pretty window boxes to put these inserts in, but I'm going to cello bag and 'Food Saver' seal them.

post #15 of 18

oh dear that looks good--very very good--

 

i'm on a sugar 'light' diet-- i use stevia and stuff like that--products that have a bit of real sugar but not much--

 

drooling--you got me! right in the sweet tooth! so shiny and pretty--

 

you can tell it's cream-a-licious--lovely fudge, mb, my new favorite eye candy  :lol: 

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one baker's 'never ever do' is the next baker's 'i swear by this'
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