Let's Talk Fudge

Caleb

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I just just made my first two batches of fudge, one with nutella and chocolate and the other with bacardi rum and chocolate...I'm waiting for them to setup.

Having said that, what fudge recipe have you or do you experiment with? I think we can get a good discussion going on here...
 

mom45

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I don't make fudge but Bacardi and chocolate? Let us know how that one is!! I made bourbon balls and am pretty sure I need to make more!
 

Mr Evilwrench

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I've made the bourbon balls, and yes, the rum is good, too. Had a girlfriend that drew the line at tequila balls, though.
 

Caleb

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I did lick the spoon after making the rum fudge batch, the alcohol did not burn out! :P

Very good!
 

mrjarrell

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My wife made some Creamsicle fudge yesterday. It's really good. Uses white chocolate and orange extract. Weird thing is it tastes like a Creamsicle. Mmmmmm good!
 

mom45

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How did the fudge turn out? Did it set up okay? I'm getting ready to make it and was curious as to if it was a good recipe.
 

HeadlessRoland

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I'd rather talk marzipan. Delicious. I only like peanut butter fudge and maple fudge. Regular fudge is akin to eating a bunch of chocolate, and if I wanted to do that, I'd destroy a bunch of Symphony bars.
 

Leadeye

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Memsahib is good at making that stuff, she says it's mostly time and temperature in preparation rather than the ingredients.:)
 

Caleb

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How did the fudge turn out? Did it set up okay? I'm getting ready to make it and was curious as to if it was a good recipe.

Fudge is great! I think the extra rum made it set up a little softer then normal fudge, probably reducing amount of rum might solve it. Has a good rum/alcohol kick to it, while still tasting like rich chocolate. I say if you add 8 Tbsp of rum, best to keep it refrigerated to keep it hard enough to eat.

Now, I still yet to try the nutella fudge...I'll report later.

Tell me more about these bourbon balls...
 

Caleb

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Ok, just tried the nutella fudge...oh...my...god!

So rich, so...you're just gonna have to try it!
 

RedneckReject

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Ok, just tried the nutella fudge...oh...my...god!

So rich, so...you're just gonna have to try it!


I will be PMing you my address momentarily so that you can bring some to me :):

Seriously though feel free to PM any recipes to me if you would like :whistle:

My dad was the absolute best when it came to making fudge. He made every kind imaginable and they were all amazing. I have a few of his recipes and although they turn out good when I make them, it's just not the same as his was
 

mom45

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Fudge is great! I think the extra rum made it set up a little softer then normal fudge, probably reducing amount of rum might solve it. Has a good rum/alcohol kick to it, while still tasting like rich chocolate. I say if you add 8 Tbsp of rum, best to keep it refrigerated to keep it hard enough to eat.

Now, I still yet to try the nutella fudge...I'll report later.

Tell me more about these bourbon balls...

Well, that spatula was certainly worth licking! Should I just put it in the fridge to start with or leave it out overnight and then put it in there? I used 7-8 TBSP of the rum based on your recommendation to increase it.

Here is the link to the recipe for the bourbon balls. Kentucky Bourbon Balls Recipe - Allrecipes.com Like you, I increase the booze. I use 7 TBSP instead of 5 of the bourbon. Instead of rolling the balls in the chocolate (the ball tends to melt when I tried it), I use my small cookie scoop from pampered chef to put the balls into mini muffin papers and then just drizzle the chocolate over the top and let it run down into the cups a bit. I've had no complaints from anyone I've shared them with doing it this way. A single recipe makes about 35 to 40 so I double it and am still probably going to have to make another batch. It's a three day process as each step gets chilled overnight before doing the next, but worth it!
 

Caleb

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Well, that spatula was certainly worth licking! Should I just put it in the fridge to start with or leave it out overnight and then put it in there? I used 7-8 TBSP of the rum based on your recommendation to increase it.

Here is the link to the recipe for the bourbon balls. Kentucky Bourbon Balls Recipe - Allrecipes.com Like you, I increase the booze. I use 7 TBSP instead of 5 of the bourbon. Instead of rolling the balls in the chocolate (the ball tends to melt when I tried it), I use my small cookie scoop from pampered chef to put the balls into mini muffin papers and then just drizzle the chocolate over the top and let it run down into the cups a bit. I've had no complaints from anyone I've shared them with doing it this way. A single recipe makes about 35 to 40 so I double it and am still probably going to have to make another batch. It's a three day process as each step gets chilled overnight before doing the next, but worth it!

sets faster in the fridge, either way is fine I think.

I'm going to try those bourbon balls soon!
 

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