Any Home Bakers Here?

[Kusanar]

Ok, fudge recipe:

3 cups of chips - recipe calls for semisweet but I have split it in half and used 1/2 semisweet and the other half peanut butter chips or dark chocolate - the peanut butter chips make it a little firmer and the dark chocolate is a little softer but it still sets up ok.
1 stick of butter - best if room temp
14 oz sweetened condensed milk (most cans are 14 oz)
1 tsp vanilla extract - I have also used mint extract - it worked fine.
1/4 tsp salt - I have left this out without a problem, not sure what it's for.

Put everything put the salt and extract into a microwave safe container (glass is best due to the way it holds the heat), 1 minute and stir, if it isn't smooth, put it back in for 30 seconds and stir again, keep cooking for 30 seconds at a time and stirring until it is smooth and completely melted. Once it is melted and smooth, add the extract and the salt and stir until completely mixed in. It's really cool, when you add the extract and start mixing, the fudge peels off of your spoon and unsticks from the bowl on it's own... Line a pan with aluminum foil (I am getting some silicone soap molds to try rather than dealing with the foil) and pour the fudge in, smooth out the top and put in the fridge overnight. Once it has fully set, flip it out of the pan, foil side up, peel off the foil and cut into pieces.

I got 2 silicone loaf pans and 3 silicone candy molds off of Amazon, they will be here middle of next week and I will be trying them with the fudge. The candy molds are flowers and presents so I will make some little shaped ones and pour the rest into the big pans to make squares. I have a holiday potluck at work and need some to take to my parents house for Christmas eve so if anyone wants pics of any part of the process, I will be making fudge next week. Will make 1 batch of dark chocolate and 1 batch of peanut butter. Will be doing 100% of the chips in peanut butter but only half and half of the chocolates due to the softer texture of the dark chocolate.

 

[sfgwife]

Thanks. I did NOT know there was Deer Broth>>>>>>?

I roasted bones like you do beef or chicken and cooked them down in the crock pot to get broth, stock whichever you call it. . Then i pressure canned it.

I ever you need exact amounts i am so not the right person to ask lol! A lil of This... a lil or lot of that..... kinda how it goes here. Sorry. . But i can give you guesstimates. The only thing i really measure is for cakes and candies.

 

[Aria]

THANKS PENNY. a BIT confused. Regards, Aria

 

[ronott1]

Ok, fudge recipe:

3 cups of chips - recipe calls for semisweet but I have split it in half and used 1/2 semisweet and the other half peanut butter chips or dark chocolate - the peanut butter chips make it a little firmer and the dark chocolate is a little softer but it still sets up ok.
1 stick of butter - best if room temp
14 oz sweetened condensed milk (most cans are 14 oz)
1 tsp vanilla extract - I have also used mint extract - it worked fine.
1/4 tsp salt - I have left this out without a problem, not sure what it's for.

Put everything put the salt and extract into a microwave safe container (glass is best due to the way it holds the heat), 1 minute and stir, if it isn't smooth, put it back in for 30 seconds and stir again, keep cooking for 30 seconds at a time and stirring until it is smooth and completely melted. Once it is melted and smooth, add the extract and the salt and stir until completely mixed in. It's really cool, when you add the extract and start mixing, the fudge peels off of your spoon and unsticks from the bowl on it's own... Line a pan with aluminum foil (I am getting some silicone soap molds to try rather than dealing with the foil) and pour the fudge in, smooth out the top and put in the fridge overnight. Once it has fully set, flip it out of the pan, foil side up, peel off the foil and cut into pieces.

I got 2 silicone loaf pans and 3 silicone candy molds off of Amazon, they will be here middle of next week and I will be trying them with the fudge. The candy molds are flowers and presents so I will make some little shaped ones and pour the rest into the big pans to make squares. I have a holiday potluck at work and need some to take to my parents house for Christmas eve so if anyone wants pics of any part of the process, I will be making fudge next week. Will make 1 batch of dark chocolate and 1 batch of peanut butter. Will be doing 100% of the chips in peanut butter but only half and half of the chocolates due to the softer texture of the dark chocolate.

Thanks for the Recipe!
Fudge in the microwave sounds very easy to make

 

[Kusanar]

Thanks for the Recipe!
Fudge in the microwave sounds very easy to make

It is! And like I said, once you add the extract, the stuff just peels off of the bowl, so you don't even really have to wash the dishes, no scrubbing anyway.

 

[ronott1]

It is! And like I said, once you add the extract, the stuff just peels off of the bowl, so you don't even really have to wash the dishes, no scrubbing anyway.

My dishwasher died this week. The new one will be here on the 20h so it is all hand washing until then

 

[N F C]

My dishwasher died this week. The new one will be here on the 20h so it is all hand washing until then

I haven't had a dishwasher in the house since we moved from FL last spring With all the cooking and baking we do, especially in the winter, I miss that thing!

 

[Kusanar]

My dishwasher died this week. The new one will be here on the 20h so it is all hand washing until then

I've never had a dishwasher... And all of the people I have known that had one washed the dishes before they put them in, so I have never seen the point unless you want your dishes sterilized and I don't care that much...

 

[ronott1]

I haven't had a dishwasher in the house since we moved from FL last spring With all the cooking and baking we do, especially in the winter, I miss that thing!

Luckily the new one will got right where the old one is.

The new TS for Thread starter covers part of your snowman!

 

[N F C]

I found this candy recipe yesterday and was eager to try it out until DH told me he won't eat caramels (the sticky sugar stuff makes his teeth hurt). I might still try it out when we go to my brothers around Christmas. Anyway, in case anyone else wants to try it, here you go!

4-INGREDIENT CHOCOLATE CARAMELS
1 Cup granulated sugar
3/4 Cup light corn syrup
2 oz. unsweetened chocolate bar, broken into small pieces
1 1/2 Cups heavy whipping cream

1. Line 8"x8" pan with foil and grease foil with butter.
2. In a large saucepan bring sugar, corn syrup and chocolate to boil over medium heat and stir until smooth.
3. Add 1/2 Cup cream & stir constantly until candy thermometer reaches 234*. Then add another 1/2 Cup cream and stir until the thermometer again reaches 234*. Add remaining 1/2 Cup of cream and again stir until the candy reaches 234 on the thermometer (takes a total of about 20 minutes).
4. Immediately pour mixture into prepared pan and let sit until firm (5 hours or overnight).
5. Using edges of foil, lift candy out of the pan. Remove foil and cut candy into 1" squares. Wrap each piece in waxed paper.