Comments on: Creamy Chocolate Fudge http://www.thehungrymouse.com/2009/04/03/creamy-chocolate-fudge/ A visual guide to food and cooking. Tasty, fresh content. Every day. Sat, 28 Jan 2012 18:38:01 +0000 hourly 1 http://wordpress.org/?v= By: Celia http://www.thehungrymouse.com/2009/04/03/creamy-chocolate-fudge/#comment-3867 Celia Fri, 15 May 2009 05:54:30 +0000 http://www.thehungrymouse.com/?p=7231#comment-3867 Jessie, thank you for this tutorial, it took me quite a few attempts (twelve) to get exactly what I wanted in the end, which was a slightly creamier fudge than yours. This was a great starting point and the photos really helped, thank you. If it's of interest, I wrote about my fudge experiments at length on my blog (feel free to delete this sentence - I'm not meaning to blogjack in any way). For what it's worth, I found that to achieve a silky smooth (rather than crumbly) fudge requires delicate handling and low temperatures, to ensure that all the sugar crystals really do dissolve and recrystalise in the smallest form possible. Cheers, Celia Jessie, thank you for this tutorial, it took me quite a few attempts (twelve) to get exactly what I wanted in the end, which was a slightly creamier fudge than yours. This was a great starting point and the photos really helped, thank you.

If it’s of interest, I wrote about my fudge experiments at length on my blog (feel free to delete this sentence – I’m not meaning to blogjack in any way).

For what it’s worth, I found that to achieve a silky smooth (rather than crumbly) fudge requires delicate handling and low temperatures, to ensure that all the sugar crystals really do dissolve and recrystalise in the smallest form possible.

Cheers, Celia

]]> By: Gabi http://www.thehungrymouse.com/2009/04/03/creamy-chocolate-fudge/#comment-3689 Gabi Wed, 22 Apr 2009 18:37:50 +0000 http://www.thehungrymouse.com/?p=7231#comment-3689 Love the industrial size and looks of this wicked good fudge! Also had a laugh at the banner right above the post title about loosing calories! I love the fact that Jessie gives us the ways to sin but also repent after that - LOL Gabi @Mamaliga Love the industrial size and looks of this wicked good fudge! Also had a laugh at the banner right above the post title about loosing calories!

I love the fact that Jessie gives us the ways to sin but also repent after that – LOL

Gabi @Mamaliga

]]> By: Ramya http://www.thehungrymouse.com/2009/04/03/creamy-chocolate-fudge/#comment-3672 Ramya Mon, 20 Apr 2009 14:38:09 +0000 http://www.thehungrymouse.com/?p=7231#comment-3672 Loved your step by step tutorial. Fudge looks delicious and divine. Great job!! Loved your step by step tutorial. Fudge looks delicious and divine. Great job!!

]]> By: Lucy T. http://www.thehungrymouse.com/2009/04/03/creamy-chocolate-fudge/#comment-3667 Lucy T. Mon, 20 Apr 2009 00:29:57 +0000 http://www.thehungrymouse.com/?p=7231#comment-3667 Ahhhh. Thanks, Jessie! I feel so dumb for using cane sugar now--duh. Substituting it in baking may be one thing, but candy-making is a very different...kettle of candy. I saw a recipe for fudge on 101 cookbooks that used it and so I thought it would be fine, but her recipe was totally different, had marshmallow stuff in it etc. I will buy some white sugar and try it again this week and let you know how it goes. (And I'll test my thermo first, just in case.) Meanwhile, I discovered the crumbly mixture I ended up with melts back down again quite nicely, so I think I'll add some cocoa and make chocolate ice cream with it. Thanks again! Really great site by the way. I am now also eyeing the choco pudding... ;-) Ahhhh. Thanks, Jessie! I feel so dumb for using cane sugar now–duh. Substituting it in baking may be one thing, but candy-making is a very different…kettle of candy.

I saw a recipe for fudge on 101 cookbooks that used it and so I thought it would be fine, but her recipe was totally different, had marshmallow stuff in it etc.

I will buy some white sugar and try it again this week and let you know how it goes. (And I’ll test my thermo first, just in case.) Meanwhile, I discovered the crumbly mixture I ended up with melts back down again quite nicely, so I think I’ll add some cocoa and make chocolate ice cream with it.

Thanks again!

Really great site by the way. I am now also eyeing the choco pudding…
;-)

]]> By: Jessie http://www.thehungrymouse.com/2009/04/03/creamy-chocolate-fudge/#comment-3623 Jessie Sat, 18 Apr 2009 20:11:57 +0000 http://www.thehungrymouse.com/?p=7231#comment-3623 Oh gosh, I'm almost positive it was the cane sugar! Definitely give it a try again with white sugar. (Cane sugar is unrefined, which basically means it still has molasses in it...so it's going to behave very differently when you heat it.) I'll bet your thermometer is OK, but you could give it a quick temperature test by dipping it into a pot of plain, boiling water. Water boils at 212 degrees Farenheit. That way, you know it's accurate. I'd give it another shot with the white sugar. Let me know how it goes!! +Jessie Oh gosh, I’m almost positive it was the cane sugar! Definitely give it a try again with white sugar. (Cane sugar is unrefined, which basically means it still has molasses in it…so it’s going to behave very differently when you heat it.)

I’ll bet your thermometer is OK, but you could give it a quick temperature test by dipping it into a pot of plain, boiling water. Water boils at 212 degrees Farenheit. That way, you know it’s accurate.

I’d give it another shot with the white sugar. Let me know how it goes!!

+Jessie

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