Foodie Fans (Fiction, Baking, & Cooking) discussion

Post Candy recipes here.

Mr B wants to make fudge. The last recipe we tried was rubbish, and it failed every. darn. frustrating. time. :o\

So, if anyone has any tried and tested food recipes, that'd be cool.

I have a very good PB fudge recipe if you're interested

Everyone who offers us recipes, they offer us PB recipes, lol. You don't have a vanilla fudge recipe?

Nope sorry :(

Oh! I love to eat fudge! Does that count?

LOL, yes, that counts.

What about gingerbread fudge? I reviewed a cookbook that has THE MOST WONDERFUL spicy fudge recipe. Loved it!!

Ooooooh, gingerbread fudge sounds neat. :D

That does sound good!

What shall I do? Can I post it or want me to message the recipe to individuals?

You can post it here Amy.

Ummm, Jen, I want the PB fudge recipe, please :)

Creamy Peanut Butter Fudge

4 c. White Sugar
1 c. Light Brown Sugar
½ c. Butter
1 (12oz) can Evaporated Milk
1 (16 oz) Jar Peanut Butter
1 (7oz) Jar Marshmallow Crème
1 tsp. Vanilla Extract

Grease 9 x 13 baking dish.

In medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow crème until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepare pan.

Let cool before cutting into squares.

Thanks, Jen!!! YUMMM...

Gingerbread Fudge

3 T unsalted butter
1 C superfine sugar
1 C firmly packed light brown sugar
1/4 C molasses
1/4 C light corn syrup
1/2 C heavy whipping cream
pinch of salt
1/2 tsp cream of tartar
6 oz bittersweet chocolate, finely chopped
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg

Line an 8 in baking pan with foil that extends over sides. Coat it with butter.

In 3 qt heavy bottom saucepan over low heat, cook superfine sugar, brn sugar, molasses, corn syrup, cream, salt, cream of tartar until dissolved (5 min), stir constantly with wooden spoon (or heat proof spatula). Bring to a boil over med heat, brush down sides of pan with a pastry brush dipped in warm water to prevent sugar from crystallizing.

Remove from heat and stir in chocolate in 3 to 4 batches until melted. Return to med heat. Place sugar thermometer in pan and cook with no stirring until 238 degrees F (about 20 min).

Remove pan. Blend in vanilla, spices and 2 T butter. Sprinkle marble board or back of baking sheet with cold water and immed pour hot mixture onto it. Don't scrape out bottom of pan. Let mix cool on marble until 110 degrees F (5 min). If using sheet, 15 min.

Beat the fudge in large mixing bowl with wood spoon until it thickens and loses shine (10-15 min).

Turn fudge into prepared pan. Press fudge in corners. Place on cooling rack and let sit 1-2 hours.

Remove by lifting out foil. Invert on cutting board and peel off foil. Cut into pieces. Store between wax paper.

**My tip. Let fudge sit for about 2 days before eating (if you can ;) ). It tends to lose any gritty feeling if you let it sit.

Recipe is from "Truffles, Candies and Confections" by Carole Bloom (I rated this book on my acct if you can't find it). It's a bit more complex of a recipe. But it's TOTALLY worth it!! Enjoy.

Woops, I forgot to mention that the recipe I posted is from Allrecipes.com

The fudge recipes sound YUMMY! Thanks! Have you guys ever tried cracker toffee? It's not gourmet, but it's quick and easy.

Cracker Toffee

Spray lasagna pan with cooking spray.
Line with parchment paper & butter that.

Completely line bottom of pan with saltine crackers.

In saucepan, melt:
1 c. brown sugar
1 c. butter

Boil 1 minute, stirring, till melts.

Pour over crackers & reposition them with fork, if need to.

Bake 350 degrees for 8 min.

Pour 1 package of milk chocolate chips over the top. Spread when melted.

Cool. Cut through or crack into pieces.

Ooooooh..Judith I can imagine how that might taste..I've gotta try this with my kids!

OH!! I've had that Judith! It's really good

And...really easy. My favorite kinds of recipes!

I have an easy caramel recipe too.

1 c butter
2 1/4 c packed brown sugar (I like dark brown sugar)
dash salt
1 c light corn syrup
14 oz can sweetened condensed milk
1 t vanilla

Butter 9 x 9 pan.

In heavy saucepan, melt butter. Add brown sugar and salt & stir till blended. Add corn syrup & condensed milk. Mix well. Cook & stir over medium-high heat till boils. Reduce heat to medium, stirring constantly, till candy thermometer hits 245 (about 12-15 minutes).

Remove pan from heat and stir in vanilla.

Quickly pour mixture into buttered pan.
When caramels have firmed (about 3 hours), cut into squares (takes muscle!).
Wrap squares in wax paper.

We don't get molasses here. I don't even know what it is or might taste like.

Really? It's like a very thick, sugary syrup. Doesn't taste great by itself but in cookies or shoo fly pies it's awesome. I pulled this from wiki...

Molasses is a viscous by-product of the refining of sugarcane, grapes, or sugar beets into sugar. The word comes from the Portuguese melaço, ultimately derived from mel, the Latin word for "honey".[1] The quality of molasses depends on the maturity of the source plant, the amount of sugar extracted, and the method employed.