FRIST OFF HELLO EVERYONE !!!
IM TRYING TO MAKE SOME FUDGE AND FOR SOME RESON ITS NOT GETTING STIFF ANUFF ? HELP PLEASE!!! ANY IDELS PLEASE LET ME KNOW. WHAT IM DOING WRONG ? IT HAS A GRATE TASTE , BUT CANT CUT IT INTO SHAPE. ITS MORE LIKE A SPRED.
THANKS,STACY
You may not have cooked it long enough, do you mind telling me the ingredients and we can go from there
Okay did you cook your milk, butter and sugar and then add the rest, because I know the recipe I use if I don't cook it long enough, well I might as well eat it with a spoon. I am just guessing that this is what has happened. It sounds yummy
I COMBINE THE SUGAR,MILK,AND COCOA IN A SAUCEPAN. STIR OVER HIGH HEAT UNTIL MIXTURE COMES TO A ROLLING BOIL. AND LOWERD HEAT TO MED AND CONTINUE COOKING IT . MAYBE JUST DIDNT DO IT LONG ANUFF. AND AFTER THAT I PUT THE PEANUT BUTTER AND BUTTER IN, AND BEAT IT BY HAND UNTIL IT WAS CREAMY AND THAN PLACED IT IN THE PAN.
AND IT IS STILL GOOD TO SPOON OUT. LOL.
BUT I WANT IT IN SQUARES. SAD I KNOW.
THANK'S STACY
Stacy, fudge can be a pain at times, but try cooking it a bit longer, one thing I learned the hard way was to never turn on the fan on my hood over my stovetop, talk about a disaster, and the dumbest thing was I didn't figure out what was causing my fudge to not set until I had remade it three times. Guess I had more grocerys than sense that day
you need to cook fudge to a soft ball stage (about 238 to 240 degrees F)
Then the other problem, which might be whats happening to you (this is where i go wrong alot) Let the fudge cool to about 110 degrees, just plop your peanut butter in there and let it cool, the pb will melt, then when it has cooled, beat by hand with a wooden spoon, until the candy thickens and starts to loose its gloss (when it gets to this stage it sets very quickly so work fast and have a pan ready for it) pour it into the pan and score with a knife. It should set up fairly quickly.
How about a better recipe?
1 can of sweetened condensed milk
14 oz of semi-sweet choco chips
9 oz peanut butter chips
(yup, that's all you need!)
simmer milk slowly to a very low boil, I use a frying pan.
add choco chips a bit at a time, melting thoroughly. fold in peanut butter chips and then dump it into a tin foil lined dish.
let set for about 2-3 hours. dump on a cutting board and cut into peices. This is by far the best fudge I've tasted and all of my neighbors agree. It never lasts very long, and left-overs are always spoken for!
Ok...here it is ladies....Triple Chocolate No Cook Fantasy Fudge
(This is meant to be a soft fudge.)
1 t. vanilla
1 8 oz. package of cream cheese
6 oz semi sweet morsels
6 oz. milk chocolate morsels
6 oz white chocolate morsels
1/2 cup pecans or walnuts chopped
1 2# bag of powdered sugar
Melt semisweet and milk chocolates in double boiler. Add vanilla and cream cheese. Beat until smooth. Stir in white chocolate morsels and nuts. Mix in powdered sugar until fudge becomes desired consistency. (should take the entire bag of sugar.) I have actually usedtwo bags ofsugar to make this recipe before because the customer wanted a "good, solid" fudge.
I love this recipe, and I won't use any other unless the customer specifically requests it.
Much to my husbands dismay!!!! Quote by @%username% on %date%
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