A Botched Attempt At Fudge and A Lesson In French and Being Friendly

By: plapman , 12:29 PM GMT on March 22, 2012

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Today will see clearing this morning and a high of 22C(72F). UV index 3 or moderate.
Tonight will start clear but we'll see increasing cloudiness after midnight. The wind southeast at 20 km/h (12 mph) becoming light after midnight as the low falls to11C(52F).
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Once again I never got to the clock movement but opened the candy department of the bakery. I made a batch of chocolate fudge with a 1/4 cup of crunchy peanut butter added at the end of the cooking process. I'm not sure if it was the peanut butter or I didn't get the proper temps while boiling it but it turnrd out soft and gooey not like the hard fudge I've seen in candy stores. It's also a bit grainy as if the sugar didn't all dissolve.
I guess the candy store will have to close until the cook gets it right. The fudge will be great heated a bit and used to make a hot fudge sundae though.
Yesterday while on my walk with Abbey I met a gentleman at the recycle depot while I was dropping off litter I find along the road. While chatting he mentioned that he used to play in a band and I asked if he knew my uncle who also played guitar and occasionally played in bands at the local bars. When I told him my uncles name he said no he had never met him but while working for the city as a grave digger had opened a grave for another uncle of mine. He said he always remembered French names as he was of French ancestry. He pronounced the name as Pieyet instead of Payet as I've always said it. He went on to say that Pieyet was the correct pronunciation of the name in French. I've always wondered why some of my grandfathers friends and neighbors pronounced it Pieyet. Now I know. The name is spelt Payette. I guess that's why I flunked out of French class way back when I was in the 8th grade and never learned the language.
The conversation started when he saw Abbey in the recycle depot. It turned out that he was a dog lover also. When we went outdoors i saw he had a dog in his pickup. and that started the chat. We talked about how some people get a dog and tie it in the backyard and never pay any attention to it and how a dog treated that way will become a runner. Dogs are such great companions and all they ask is to be fed and be noticed.
Like I've said before, if you take the time to talk with people the world is a friendly place. I'm so happy That I learned that life lesson in Newfoundland
If all people just said "hello or Good day" as they past a stranger on the street the world would be such a better place.

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4. Alleyoops
3:10 PM GMT on March 22, 2012
and Last but not least...good old fashioned fudge...

FUDGE!!

3 Cups of Granulated Sugar
2 Squares of Unsweetened Chocolate (1 square equals 1 ounce)
1 Cup of Milk
2 Tablespoons of Corn Syrup or 1/4 teaspoon of cream of tartar

1 teaspoon of vanilla
2 tablespoons of butter

Butter sides of sauce pan. Add sugar, chopped chocolate, milk and corn syrup (or cream of tartar).
Place over low heat on stovetop. Mix well to dissolve sugar. Stir constantly until mixture boils.
Continue to cook, stirring occasionally, until mixture reaches 234 degrees on candy thermometer or until small amount of mixture forms a soft ball in very cold water. Remove from heat. Add butter and vanilla. Cool mixture to until pan is lukewarm to touch. (Do not stir while cooling!) When cooled, beat vigorously until mixture loses glossy appearance. Quickly stir in nuts and pour onto buttered pan.
Spread evenly. Cut into pieces when cool and firm.

HINTS: Once you've added all your ingredients to the buttered sauce pan, it is very important to stir constantly to ensure the sugar is dissolved before the mixture begins to boils. Be sure to scrape the edges of the pan with your wooden spoon to incorporate all the sugar.

Chopping your chocolate is a good idea. This allows it to melt faster and help it to dissolve into a homogeneous mixture sooner.

While tempting to increase the heat to hasten the process. DO NOT. Fudge making requires a bit of patience!

HOW TO TEST FOR THE "SOFT BALL STAGE" IF YOU DON"T HAVE A THERMOMETER.....
Once the mixture begins to boil, you will note that it begins to thicken and darken (subtle changes). At this time, fill a small bowl with water and a few ice cubes. Pour a small amount of the mixture into cold water in the bowl. Attempt to make a ball with it with your fingers. The mixture should form a ball, but loose shape as you attempt to lift it out. If it does not form a ball, continue to boil. Repeating this process with new cold water until the ball is formed. Remove from heat at this time.

Allow your fudge to cool, don't hurry this step either.

I place my saucepan in my frying pan filled with approximately 3/4 inch of water and a tray of ice cubes. Grandma used to fill the sink with a couple of inches of cold water.

Stirring is labor intensive. Use a sturdy wooden spoon and encourage all to lend a hand.

Once you notice the gloss disappearing from the mixture, the fudge will "turn" quickly. With no time to spare, mix in the chopped nuts. Pour onto a prepared buttered pan and spread evenly.

To prevent grainy fudge, Low heat until the sugar dissolves. And stir constantly. Grainy fudge is part of the learning process.
Member Since: April 18, 2007 Posts: 190 Comments: 29419
3. Alleyoops
2:53 PM GMT on March 22, 2012
Easy fudge

Ingredients:

3 cups (750mL) semi-sweet chocolate chips
1 can (300mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
2 tsp (10mL) vanilla extract

Preparation:

Melt chocolate chips with sweetened condensed milk. Remove from heat. Stir in vanilla.
Spread evenly in parchment paper lined 8” (20cm) square pan. Chill 4 hours or until firm.
Remove from pan and peel off paper. Cut into squares.

...............................................

Easy fudge II

This deliciously rich and chocolaty fudge with swirls of marshmallow is also picture-perfect for holiday gift-giving.

Prep Time: 10 minutes plus chilling time
Serving: about 2 lbs

Ingredients:

2 cups (500 mL) miniature marshmallows
4 tbsp (60 mL) butter, divided
3 cups (750 mL) semi-sweet chocolate chips
1 can (300 mL) Regular Eagle Brand® sweetened condensed milk
1 1/2 tsp (7.5 mL) vanilla extract
Pinch salt
1 cup (250 mL) chopped nuts (optional)

Preparation:

1. On low heat, melt marshmallows with 2 tbsp (30 mL) butter, stirring occasionally. Remove from heat and set aside.
2. Melt chocolate chips with Eagle Brand, the remaining 2 tbsp (30 mL) butter, vanilla and salt. Remove from heat; stir in nuts, if desired. Spread evenly into parchment paper-lined 8 or 9” (2 or 2.5 L) square pan.
3. Spread marshmallow mixture on top of fudge. With table knife or metal spatula, swirl through top of fudge.
4. Chill at least 2 hours or until firm. Lift from pan, peel off paper and cut into squares.

................................................

Triple Peanut Butter Fudge

Ingredients:

1 can (300 mL) Eagle Brand® Regular Sweetened Condensed Milk
¼ cup (50 mL) smooth peanut butter
1 pkg (300 g) peanut butter chips
½ tsp (2 mL) baking soda
12 squares (1 oz /28g each) white chocolate
½ cup (125 mL) chopped unsalted peanuts

Preparation:

1. Peanut butter, peanut butter chips and peanuts all in one easy to make fudge!
2. Line bottom and sides of 8" (20 cm) square baking pan with parchment paper.
3. Combine sweetened condensed milk and peanut butter in double boiler over simmering water.
4. In a small bowl, toss peanut butter chips with baking soda and stir into sweetened condensed milk mixture until melted. Stir in white chocolate until melted (mixture will become quite stiff). Stir in peanuts.
5. Spread evenly into pan. Refrigerate until cold and firm. Cut into 1" (2.5 cm) squares.

Member Since: April 18, 2007 Posts: 190 Comments: 29419
2. Alleyoops
2:48 PM GMT on March 22, 2012
Good morning Tony. Glad to see you are out back enjoying your walks and greets with Abbey. Waiting for the grass to dry so I can go and cut the front lawn. Yes, cut the grass and its still March. Have to or I will never be able to get the mower through it later. Its a regular hayfield after having temps in the high 70s and low 80s this week. My weeping cherry is in bloom so now it will have to wait to have a "haircut"

Feeling much better than I did yesterday. Guess it just takes alot of rest to feel better.

Anyway, have a great day on the Prairie, enjoy the weather, your walks and talks and just enjoying what life has to offer you. BTW, I will post a couple of easy fudge recipes for you to try. They work well for me...
Member Since: April 18, 2007 Posts: 190 Comments: 29419
1. unclemush
1:32 PM GMT on March 22, 2012
Hi Tony.I had a taste for your muffins last night.Thanks a bunch.LOL Being friendly works well for me to a point.I've had people take advantage of it a few time in my life.Guess that's there bad Karma not mine.:)
Member Since: July 7, 2001 Posts: 59 Comments: 13166

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About plapman

Retired and loving it. If I'd have known about retirement befor I started my 40 year career with the government of Manitoba I'd have retired first. :)

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