- The Sacramento, CA Online Community
Link to SacForums | Tell a Friend | Set as Startpage | Add to Favorites | Download Forum App - The Sacramento, CA Online Community

Your ad here for about $1 per day! Click here for current rates and options.









Get Social with

Sacramento Forums: Homemade fudge - Sacramento Forums

Jump to content

Page 1 of 1
  • You cannot start a new topic
  • You cannot reply to this topic

Homemade fudge Rate Topic: -----

#1 User is offline   American bald eagle 

  • Newbie
  • Pip
  • Group: Members
  • Posts: 9
  • Joined: 11-March 09
  • LocationPlymouth California

Posted 11 March 2009 - 08:12 PM

Heres a couple of great fudge  recipes, GOLD COUNTRY PEANUT BUTTER FUDGE, 1 18 ounce jar of creamy peanut butter, put in mixing bowl, 1 16 ounce container of white frosting, peel of foil or put into a microwavable bowl, put in microwave for 1 minute or untill melted, pour into peanut butter, stir and mix for aprx 5 mins ,put in small cake pan, put in freezer for aprox 15 mins to make it hard, then cut into pieces,  CALIFORNIA PEANUT BUTTER FUDGE, Same as above but add 1 or 2 handfull of chopped walnuts and 1 or 2 handfulls of raisins in with peanut butter, enjoy all!!!!!

#2 User is offline   dani2 

  • Newbie
  • Pip
  • Group: Banned
  • Posts: 8
  • Joined: 19-April 10

Posted 19 April 2010 - 02:08 AM

Before starting on making the fudge prepare the pan by using one 1 tablespoon of butter to grease the pan. Set the pan aside. Also, if you are going to use the nuts, now is the time to prepare them by chopping the nuts into small pieces and then setting them nuts aside for later.

Combine the sugar, milk, salt, chocolate, and corn syrup in a saucepan over low heat, stirring constantly until the sugar is dissolved. Cook gently, stirring from the bottom occasionally, to 238 degrees Fahrenheit or until a little of the mixture when dropped into a glass of cold water forms a soft ball.

Fudge can sometimes curdle; this can be prevented by constantly stirring the fudge until the mixture is blended well.

#3 User is offline   WonderWoman 

  • Newbie
  • Pip
  • Group: Members
  • Posts: 7
  • Joined: 01-July 10

Posted 16 July 2010 - 12:45 PM

Mmmmm, I will have to try this!

#4 User is offline   angie828 

  • Newbie
  • Pip
  • Group: Members
  • Posts: 0
  • Joined: 16-October 10

Posted 16 October 2010 - 07:04 PM

oh wow that first recipe for fudge sounds so easy. I will for sure have to try this one out. I love peanut butter fudge and so does my boyfriend. Thanks.

#5 User is offline   American bald eagle 

  • Newbie
  • Pip
  • Group: Members
  • Posts: 9
  • Joined: 11-March 09
  • LocationPlymouth California

Posted 26 November 2010 - 01:22 PM

No need to grease or butter pan or heat up pan, the frosting will be melted in the container in the microwave, just pour in mixing bowl with pesnut butter and stir, you can add chopped nuts at this time also. make sure you put the pan in the fridge for 15 mins or the freezer for 10 mins, this will harden the fudge.

#6 User is offline   Evan 

  • Newbie
  • Pip
  • Group: Members
  • Posts: 3
  • Joined: 23-November 11

Posted 05 December 2011 - 08:53 PM

White Christmas Fudge Recipe

1 teaspoon plus 1/4 cup butter, divided
2-1/2 cups confectioners' sugar
2/3 cup milk
12 ounces white baking chocolate, chopped
1/4 teaspoon almond extract
3/4 cup sliced almonds, toasted
1/4 cup chopped dried apricots
1/4 cup dried cherries
1/4 cup dried cranberries


Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted.
Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2 pounds.

Share this topic:

Page 1 of 1
  • You cannot start a new topic
  • You cannot reply to this topic

1 User(s) are reading this topic
0 members, 1 guests, 0 anonymous users

Site Links:
Enter Forums
Forum Rules
Events Calendar
Help Promote
Link To Us
Link Partners

Sacramento Info:

Sacramento News
Sacramento Weather
Sacramento Traffic
Sacramento Gas Prices
Sacramento Web Cams
Sacramento Jobs
Sacramento Real Estate
Sacramento Classifieds
Explore Sacramento
Ask Sacramento

All Content Copyright © 2014 - All Rights Reserved. Privacy Policy | Site Map | Contact Us