Quote:
Originally Posted by nanamom
I would love some non chocolate flavors of fudge. Except pnut butter, I have a great one for that. Any one have non chocolate ones? (don't get me wrong, I love chocolate but i have one of those already) I would prefer recipes that don't use vegetarian ingredients.
|
Well, the original "fudge" is penuche:
4 cups brown sugar (not demerara or golden sugar)
1 cup whipping cream
2 tablespoons butter
Butter the sides of a heavy pot. Fill your sink to about 3/4 the height of the pot with cold water. Line a 9"x13" with foil and butter the interior (if you like a thicker piece of fudge, use an 8"x8" pan, but add in extra cooling time).
Mix all ingredients in pot and bring to a boil, stirring constantly. Continue stirring until thermometer reads 114 degrees Celsius (237 degrees Fahrenheit, or the "soft ball" stage).
Remove pot from heat and place in cold water. Add 1 teaspoon pure vanilla extract but do not stir. Allow pot to sit until temperature drops to 43 degrees C (110 F or until skin forms and you can hold your hand against bottom of pot).
Remove pot from sink. Stir mixture by hand or with beater. Pause frequently to check fudge - it will lose its gloss, stiffen and become lighter in colour when it is done. Stir in optional ingredients, turn into greased pan and score before fudge sets.
Store in covered container - room temperature is best for flavour, but in hot and humid conditions the fridge is best.
Optional ingredients: 1/2 cup chopped nuts, dried fruit, coconut, miniature chocolate chips, etc.
Variations: use rum extract and add 1/2 cup plumped/drained raisins for rum and raisin fudge; use maple extract and add 1/2 cup walnuts; reduce whipping cream to 3/4 cup and add 1/4 cup peanut butter to cooking stage - add 1/2 cup chopped peanuts; top fudge with 1/2 cup semisweet chocolate chips and spread when melted; etc.
It's wonderful stuff but not frugal at all - costly, heavy in fat and calories, and it disappears in far less time than it takes to make.
Jackie