Subj : Re: Fudge This
To   : Ruth Haffly
From : Dave Drum
Date : Thu Dec 21 2023 07:07:08

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Here's a recipe I've made a couple times with decent success.

 DD>       Title: White Chocolate Peppermint Fudge
 DD>  Categories: Dairy, Chocolate, Candy
 DD>       Yield: 2 pounds

 RH> Couple of weeks ago we were in Sam's Club and one of the tasting
 RH> stations featured Lindt white chocolate peppermint balls. Good
 RH> peppermint taste but it just didn't go with white chocolate; a dark
 RH> would have been much better, milk acceptable for those that don't like
 RH> dark.

For my money "white chocolate" is chocolate only by courtesy. It's
made with cocoa butter not the real chocolatey stuff. Here's one that
is called "fudge" without any sort opf cocoa or chocolate in sight.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Microwave Divinity Fudge
 Categories: Candy, Nuts
      Yield: 30 pieces

      2 lg Egg whites
  2 1/4 c  Sugar
    1/2 c  Water
    1/2 c  Light corn syrup
    1/8 ts Salt
    1/2 c  Chopped pecans
  1 1/2 ts Vanilla extract

  Place egg whites in the bowl of a heavy-duty stand
  mixer; let stand at room temperature for 30 minutes.

  In a microwave-safe 2 qt. bowl, combine the sugar,
  water, corn syrup and salt. Microwave, uncovered, on
  high for 4 minutes; stir until sugar is dissolved. Cook
  6-8 minutes longer or until a candy thermometer reads
  260ºF/127ºC (hard-ball stage), stirring every 2 minutes.
  Just before the temperature is reached, beat egg whites
  on medium speed until stiff peaks form.

  With mixer running on high speed, carefully pour hot
  syrup in a slow, steady stream into the bowl. Beat just
  until candy loses its gloss and holds its shape, 15-20
  minutes. Immediately stir in pecans and vanilla. (Do not
  overmix, or candy will get stiff and crumbly.)

  Working quickly, drop by tablespoonfuls onto waxed
  paper. Let stand at room temperature overnight or until
  dry to the touch. Store in an airtight container at room
  temperature.

  LaDonna Reed, Ponca City, Oklahoma

  Makes: 2 1/2 dozen

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM

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