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I followed this recipe to a T and unfortunately it came out hard, granular, and way too sweet. I think maybe there is not enough butter in the recipe. Seems like 1 tablespoon is not enough. Bummer, because I was going to give it out for Halloween tonight.
As for boiling for 13 minutes, is that a slow boil (just barely boiling) or a rolling boiling? The reason I ask is because I've followed many fudge recipes and my fudge rarely turns out right.
SOMETIMES FAILURE IS DUE TO THE WEATHER ONTHE DAY YOU MAKE CANDY. YEARS AGO I TRIED DIVINITY FOR THE FIRST TIME. IT ENDED UP LIKE TAFFY INSTEAD OF THE NICE LIGHT AND DRY DIVINITY. SINCE I FELT IT USED A GOOD BIT OF EXPENSE FOR THE INGREDIENTS, I WAS DETEREMINED TO USE IT ANYWAY AND JUST GIVE IN AND SAY IT WAS A PRETTY GOOD TAFFY. THE BEATERS WERE LITERALLY STUCK IN THE BOTTOM OF THE BOWL. I COULD HARDLY GET THE BEATERS OUT OF THE BOWL. MY KIDS HAD FUN EATING THE WASTE AND THE CLEAN UP WAS A TASK. HOWEVER, I SAVED A GOOD BIT OF "TAFFY". I PUT INTO TINS WITH EACH PIECE WRAPPED IN WAXED PAPER AND PAPER BETWEEN LAYERS. FOR SOME REASON, WHEN I GOT THE TAFFY OUT A COUPLE OF WEEKS LATER, IT ENDED UP BEING THE MOST DELICIOUS DIVINITY I EVER ATE. WHEN THINKING BACK ALL I COULD SAY IS THE MOISTURE MUST HAVE DRIED OUT. NO SIGN OF TAFFY.
You might consider Almond Butter for those with The Peanut Allergy. Aldis has a very good one.
These are the same ingredients as my mother's recipe ( 1948 Joy of Cooking page 736), though in a different order and without the fussy soft ball stage. The time and the heat should bring the fudge to that stage. I am looking forward to trying this. I would edit this recipe to be a little more exact, start on medium high heat to melt chocolate and mix ingredients, then turn heat to medium low when a boil is reached. In my mother's recipe, the more you beat it the smoother it was, but when the fudge starts to lose its gloss, get it into a dish quickly, it's setting! If I over-cooked the fudge so it was too hard or grainy, I just put it back into the pot and added water and cooked it again. Mom buttered the sides of the pan so a stray grain of sugar would not cause the batch to go grainy.