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Fudge and giggles

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01 / Original postFudge and gigglesNancy Young · 25 Sep 2005 02 / This pagePosts 1–12Page 1 of 1 · chronological order 03 / Latest replyPost #12jmcquown · 26 Sep 2005

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General fitness, health and nutrition
Published
25 September 2005
Last activity
26 September 2005
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Nancy Young
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  1. Original post
    Nancy Young
    Archived post
    #1

    I should know better, really. I generally don't bake or make
    candy. This is because it's scary. To me.

    First, I get all of my ingredients lined up, I don't want any
    last minute surprises. Got out the 9 inch pyrex pans, they
    have to be greased. Oh, I know, I'll grease it with Crisco,
    I have one of those bars in the refrigerator, I took it out
    and put it by the pans.

    On the rare occasions I do, I grease pans with butter. Ron
    came into the room, I said (in way of that witty reparte I'm so
    famous for), I'm using that (gesturing to the Crisco) to grease
    the pans. He looked, started to say something, and thought
    better of it. He's still looking and he's not happy. Well, okay,
    I'll use butter, but what's the problem here (I'm thinking).

    I said, well, Crisco is grease, it didn't say butter the pans, it
    said grease the pans. Like, why not? Well, if you've never
    seen the Crisco in stick form, it's wrapped in silver foil. He
    started laughing, I thought it was cream cheese. So I started
    laughing, it did look just like cream cheese. I admire his
    restraint in not saying, what kind of idiot would grease the
    pan with freakin cream cheese?

    So, this giggling by me continued as I continued on my way.
    Hmm, I think I should have picked a larger pot. Eh, it's
    okay. Then it started heating up. Uh, thanks guys, for not
    telling me the stuff GROWS. Upgraded to a larger pot.
    It really grows. Okay, if this dutch oven doesn't do it, I give
    up.

    Finally, I no longer cared if it was soft ball stage, I'd stirred
    it for over 5 minutes at a boil, tossed in the chocolate and
    nuts, poured it into my (greased) pans and it's sitting there
    cooling now.

    Phew. Cooking is easier and much less scary.

    nancy

    Report
  2. Damsel
    Archived post
    #2

    Nancy, you have the BEST stories!

    I'd butter the pan, myself. You get a coating of it on the bottoms and
    sides of your fudge. What would you rather taste? Crisco or butter?

    If the fudge isn't firm enough to cut into pieces, consider the lowly
    vanilla ice cream as a vehicle for getting the fudge to your mouth.

    Carol

    Report
  3. Nancy Young
    Archived post
    #3

    "Damsel" <[email hidden]> wrote

    Quoted message said:

    Nancy, you have the BEST stories!

    (smile) I'm still laughing about the cream cheese. Hey,
    probably better than Crisco!

    Quoted message said:

    I'd butter the pan, myself. You get a coating of it on the bottoms and
    sides of your fudge. What would you rather taste? Crisco or butter?

    You have a point there, I haven't tried getting the stuff out of the
    pans yet. I'm running out of butter, and it's that time of the year
    that butter is starting to get very expensive, time to stock up and
    save!

    Quoted message said:

    If the fudge isn't firm enough to cut into pieces, consider the lowly
    vanilla ice cream as a vehicle for getting the fudge to your mouth.

    Heh, it's firm enough, that sure doesn't stop me from having it with
    ice cream.

    So, now how do I store this stuff? I know, wrapped in plastic, but
    still, it's a lot of fudge. I don't think freeze it, I guess just keep it
    in
    the cabinet.

    nancy

    Report
  4. Mikol
    Archived post
    #4

    According to the "Fudge Experts" of Mackinaw MI, freezing is fine
    ,refrigeration is not.

    --
    "There are three kinds of men.
    The one that learns by reading.
    The few who learn by observation.
    The rest of them have to pee on the electric fence for themselves."
    "Nancy Young" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    "Damsel" <[email hidden]> wrote

    Quoted message said:

    Nancy, you have the BEST stories!

    (smile) I'm still laughing about the cream cheese. Hey,
    probably better than Crisco!

    Quoted message said:

    I'd butter the pan, myself. You get a coating of it on the bottoms and
    sides of your fudge. What would you rather taste? Crisco or butter?

    You have a point there, I haven't tried getting the stuff out of the
    pans yet. I'm running out of butter, and it's that time of the year
    that butter is starting to get very expensive, time to stock up and
    save!

    Quoted message said:

    If the fudge isn't firm enough to cut into pieces, consider the lowly
    vanilla ice cream as a vehicle for getting the fudge to your mouth.

    Heh, it's firm enough, that sure doesn't stop me from having it with
    ice cream.

    So, now how do I store this stuff? I know, wrapped in plastic, but
    still, it's a lot of fudge. I don't think freeze it, I guess just keep it
    in
    the cabinet.

    nancy

    ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
    http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
    ----= East and West-Coast Server Farms - Total Privacy via Encryption =----

    Report
  5. Nancy Young
    Archived post
    #5

    "Mikol" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    According to the "Fudge Experts" of Mackinaw MI, freezing is fine
    ,refrigeration is not.

    Huh, interesting! Thanks. nancy

    Report
  6. Jen
    Archived post
    #6

    "Nancy Young" <[email hidden]> wrote in message
    news:[email hidden]...
    t.

    Quoted message said:

    It really grows. Okay, if this dutch oven doesn't do it, I give
    up.

    Finally, I no longer cared if it was soft ball stage, I'd stirred
    it for over 5 minutes at a boil, tossed in the chocolate and
    nuts, poured it into my (greased) pans and it's sitting there
    cooling now.

    I don't have a recipe for fudge and I love the stuff. Could you please post
    the recipe. And since you've already made all the mistakes I won't have to
    make the same ones. Thanks for that.!!

    Jen

    Report
  7. Nancy Young
    Archived post
    #7

    "Jen" <[email hidden]> wrote

    Quoted message said:

    I don't have a recipe for fudge and I love the stuff. Could you please
    post the recipe. And since you've already made all the mistakes I won't
    have to make the same ones. Thanks for that.!!

    (smile) This is from the Fluff container:

    Never Fail Fudge

    5 cups sugar
    1 large (12 oz) can evaporated milk
    1/4 lb butter or margarine
    12 oz marshmallow fluff
    1 teaspoon salt

    1 teaspoon vanilla
    1 cup walnut meats (opt)
    2 12-oz packages semi-sweet chocolate pieces

    Combine first five ingredients in a large
    sauce pan, stir over low heat until blended.

    Bring to a boil over moderate heat, being
    careful not to mistake escaping air bubbles
    for boiling. *Then boil slowly, stirring
    constantly for 5 minutes.* (to soft ball stage)

    Remove from heat, stir in chocolate, vanilla
    and nuts until chocolate is melted. Pour into
    2 buttered 9X9 inch pans and cool.

    Yield: Approximately 5 pounds.

    Report
  8. OmManiPadmeOmelet
    Archived post
    #8

    In article <[email hidden]>,

    Nancy Young said:

    "Damsel" <[email hidden]> wrote

    Quoted message said:

    Nancy, you have the BEST stories!

    (smile) I'm still laughing about the cream cheese. Hey,
    probably better than Crisco!

    Quoted message said:

    I'd butter the pan, myself. You get a coating of it on the bottoms and
    sides of your fudge. What would you rather taste? Crisco or butter?

    You have a point there, I haven't tried getting the stuff out of the
    pans yet. I'm running out of butter, and it's that time of the year
    that butter is starting to get very expensive, time to stock up and
    save!

    Butter freezes well.
    Stock up for holiday baking NOW! :-)

    Quoted message said:


    Quoted message said:

    If the fudge isn't firm enough to cut into pieces, consider the lowly
    vanilla ice cream as a vehicle for getting the fudge to your mouth.

    Heh, it's firm enough, that sure doesn't stop me from having it with
    ice cream.

    So, now how do I store this stuff? I know, wrapped in plastic, but
    still, it's a lot of fudge. I don't think freeze it, I guess just keep it
    in
    the cabinet.

    nancy


    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  9. Wayne Boatwright
    Archived post
    #9

    On Sun 25 Sep 2005 04:38:20p, Nancy Young wrote in rec.food.cooking:

    Quoted message said:


    "Jen" <[email hidden]> wrote

    Quoted message said:

    I don't have a recipe for fudge and I love the stuff. Could you please
    post the recipe. And since you've already made all the mistakes I won't
    have to make the same ones. Thanks for that.!!

    (smile) This is from the Fluff container:

    Never Fail Fudge

    5 cups sugar
    1 large (12 oz) can evaporated milk
    1/4 lb butter or margarine
    12 oz marshmallow fluff
    1 teaspoon salt

    1 teaspoon vanilla
    1 cup walnut meats (opt)
    2 12-oz packages semi-sweet chocolate pieces

    Combine first five ingredients in a large
    sauce pan, stir over low heat until blended.

    Bring to a boil over moderate heat, being
    careful not to mistake escaping air bubbles
    for boiling. *Then boil slowly, stirring
    constantly for 5 minutes.* (to soft ball stage)

    Remove from heat, stir in chocolate, vanilla
    and nuts until chocolate is melted. Pour into
    2 buttered 9X9 inch pans and cool.

    Yield: Approximately 5 pounds.

    This is a good fudge and most people love it. It is but one of dozens of
    variations on the "Mamie Eisenhower Fudge" recipe published in the early
    1950s during the Eisenhower presidency.

    I daresay that most people who've made it did not test for the "soft ball
    stage" (some recipes don't even mention it), and that cooking a bit longer
    (6-10 minutes) helps insure that it is cooked long enough. The presence
    of the marshmallow fluff helps insure the final consistency and the
    possibility of somewhat overcooking.

    http://tinyurl.com/9zj26

    --
    Wayne Boatwright *¿*
    _____________________________________________________

    If [censored] could fly, this place would be an airport.

    Report
  10. Nancy Young
    Archived post
    #10

    "Wayne Boatwright" <[email hidden]> wrote

    Quoted message said:

    On Sun 25 Sep 2005 05:30:11p, Nancy Young wrote in rec.food.cooking:

    Quoted message said:
    Quoted message said:

    I do make good chocolate chestnut truffles, I should dig out
    that recipe, I love those.

    Now that sounds delicious! When you dig it out, would mind posting it?
    Thanks, Nancy!

    Sure, I hope I posted it before, I'm not sure where it is.

    nancy

    Report
  11. Wayne Boatwright
    Archived post
    #11

    On Sun 25 Sep 2005 05:30:11p, Nancy Young wrote in rec.food.cooking:

    Quoted message said:


    "Wayne Boatwright" <[email hidden]> wrote

    Quoted message said:

    This is a good fudge and most people love it. It is but one of dozens
    of variations on the "Mamie Eisenhower Fudge" recipe published in the
    early 1950s during the Eisenhower presidency.

    That is so funny, I looked at the recipe ... I thought it was a little
    too sweet and Mamie's recipe used a little less sugar, it does
    mention a BIG pot and, as I wrote on my copy of the recipe,
    at least 2 cups of nuts, 1 wasn't near enough.

    I did check for soft ball stage, but I'm not sure I did that right, I
    dropped some of it into a glass of cold water. That's probably
    something I dreamed up in a nightmare. Anyway, it turned out
    well, despite my lack of candymaking prowess.

    Nope, you did it right.

    Quoted message said:

    I do make good chocolate chestnut truffles, I should dig out
    that recipe, I love those.

    Now that sounds delicious! When you dig it out, would mind posting it?
    Thanks, Nancy!

    --
    Wayne Boatwright *¿*
    _____________________________________________________

    If [censored] could fly, this place would be an airport.

    Report
  12. jmcquown
    Archived post
    #12
    Nancy Young said:

    "Wayne Boatwright" <[email hidden]> wrote

    Quoted message said:

    This is a good fudge and most people love it. It is but one of
    dozens of variations on the "Mamie Eisenhower Fudge" recipe
    published in the early 1950s during the Eisenhower presidency.

    That is so funny, I looked at the recipe ... I thought it was a little
    too sweet and Mamie's recipe used a little less sugar, it does
    mention a BIG pot and, as I wrote on my copy of the recipe,
    at least 2 cups of nuts, 1 wasn't near enough.

    I did check for soft ball stage, but I'm not sure I did that right, I
    dropped some of it into a glass of cold water. That's probably
    something I dreamed up in a nightmare.

    No it's not a dream. Soft ball stage will flatten out but not separate in a
    glass of cold water.

    Jill <--used to make candy and such a lot (surprise!)

    Report

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