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it should be intermediate to prepare

2006-06-28 04:18:19 · 9 answers · asked by Anonymous in Food & Drink Cooking & Recipes

9 answers

I also have a good peanut butter fudge recipe. This really is easy if you buy a candy thermometer (and they are pretty cheap).

Chocolate Fudge
INGREDIENTS:
3 cups white sugar
1 cup evaporated milk
1/4 cup unsweetened cocoa powder

After cooking completed:
1/4 cup creamy peanut butter
1 Tablespoon butter
1 teaspoon vanilla

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DIRECTIONS:
In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234-236 degrees F.
Remove from heat; stir in peanut butter, butter and vanilla until well blended. Pour mixture into a buttered 8x8 inch baking dish or into buttered molds. Allow at least half an hour to cool before testing.

Soft ball stage: if you put some cold water from the tap in a coffee cup or measuring cup (about 2 inches deep) you can test for soft ball stage by taking a spoon of your fudge out after about 5 minutes of cooking on medium heat and placing it in the water then trying to make a ball with that fudge. i would suggest you use a candy thermometer the first time and teach yourself this technique by doing this when it reaches 234-236 degrees.

2006-06-28 04:43:31 · answer #1 · answered by melissa m 2 · 1 1

I agree the poster about buying some. Just go the baking aisle and get either chocolate chips (dark, milk, semi-sweet) or buy the baking bars which come in all varieties including REAL chocolate without any of the fat or sugar added which makes the chocolate we know and love so good. Just put them in a pot on very very low heat, use a double boiler if you have one, and melt them down watching them constantly! I make chocolate candy all the time and do not use a doubler boiler. You can also use your microwave but that's no fun! You could buy that unsweetened and add butter and sugar if you are looking to control that.
But if you are going to make it yourself remember to put the sugar in the pan first!!!! Keep the butter cold and cut into small chunks and add that LAST as your mixture of sugar, milk and cocoa starts to boil. And as it boils DO NOT SCRAPE THE SIDES OF THE PAN DOWN that sugar up there is no good now.

2006-06-28 12:17:09 · answer #2 · answered by BlueSea 7 · 0 0

Those ingredients wouldn't make chocolate they would make soft toffee for things like banoffee pie.

You can do it with the condensed milk alone though.

Just put an unopened can of condensed milk (more economical to do more than one at a time) into a pan of boiling water for 4 hours, add more boiling water to keep covered as and when necessary.

after the 4 hours carefully open the tin (put a cloth over when you first pierce the tin) and hey presto scrummy toffee for pies or just to eat straight out of the tin.

2006-06-28 15:35:59 · answer #3 · answered by Jayne 2 (LMHJJ) 5 · 0 0

This is done by heating on the stove very slowly while stirring constantly. I also sometimes use one of those electric stick beater to stir it while heating.

2006-06-28 11:45:03 · answer #4 · answered by nighttimewkr 3 · 0 0

Get a cookery book

2006-07-01 05:28:21 · answer #5 · answered by Ollie 7 · 0 0

Better way: buy some chocolate bar and.... that's everything

2006-06-28 12:08:23 · answer #6 · answered by Varane 2 · 0 0

what kind of chocolate? Hot chocolate or what?

2006-06-28 11:26:55 · answer #7 · answered by Anonymous · 0 0

mixed em up and stir it.. i guess.. why dont u search using Yahoo Search.. it'll be much faster and correct...

2006-06-28 11:25:31 · answer #8 · answered by iceman 2 · 0 0

mix it all up?

2006-06-28 14:46:48 · answer #9 · answered by Katharine K 1 · 0 0

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