Comments on: Fudge

By: wilful

wilful — Tue, 01 Dec 2009 00:16:58 +0000

Mais bien sûr

By: rumrebellious

rumrebellious — Mon, 30 Nov 2009 02:55:24 +0000

Rum balls! Every year.

By: FDB

FDB — Mon, 30 Nov 2009 02:14:34 +0000

“turkey and stuffing”

Avec les giblets?

By: wilful

wilful — Mon, 30 Nov 2009 02:06:45 +0000

We’re making panforte as a small christmas token for a bunch of people. Oddly though, we thought it may be a bit furrin, a bit wanky and out there, for the child care people, so they’re getting shortbread.

The panforte recipe was straight from the internet (looked better than Stepahnie’s), so no great tradition, while the shortbread recipe comes from the side of the rice flour pack!

I do have one small tradition I’m keeing up, which is my grandmothers boozy fruitcake. I made it in August, and have added over a cup of brandy to it since. Should be good soon.

Unfortunately my turkey and stuffing last year was a huge success, so I’ve been dobbed in for that task again this year.

By: Helen

Helen — Mon, 30 Nov 2009 00:07:38 +0000

Firm to bite rather than squishy to bite, and then it melts in your mouth.

Yes, that’s the texture!

By: Deborah

Deborah — Sun, 29 Nov 2009 22:32:28 +0000

It’s harder, but not rock hard. Firm to bite rather than squishy to bite, and then it melts in your mouth. I don’t actually know if it’s just a matter of letting it boil for longer, ‘though on occasion when I’ve misjudged the soft ball stage, and taken it off the boil too early, I’ve ended up with softer fudge (soft enough to squish it between my fingers).

By: Helen

Helen — Sun, 29 Nov 2009 22:09:38 +0000

Does this fudge end up like the hard fudge or the semi-soft fudge? By “hard” I don’t mean exactly hard, difficult to describe, but dryer. By semi-soft I mean the wetter, chewier version like the one they sell at supermarkets.

If you prefer the “hard” version, is it just a matter of boiling the mix a bit longer, of is it a whole ‘nother recipe?

By: david_h

david_h — Sun, 29 Nov 2009 19:04:08 +0000

yum!