Whoa Mama

Tuesday, December 20, 2005

big in my britches

It is fairly common knowledge to people who know me that I cannot make fudge. I make some absolutely phenomenal frosting or it can fossilize into a massive chocolate boulder. But despite my best efforts, I haven't ever made fudge successfully. fine. I'm at peace with that. I can bake some other terrific yummies. I can follow lots of complicated recipes and love whipping up delicious treats especially at the holidays.

One thing my friends and family will not be enjoying out of my kitchen is meringue. I have what appears to be a pretty straight-forward recipe for mint chocolate meringues [I think it should be a clue that I cannot even spell it]. But Twelve, 12!! Twelve egg whites later I've still got sweet, liquid goo.

Cecilia, HELP?!?!


At 5:51 PM , Blogger P.B. Publico said...


If even the slightest speck of yolk made it into the whites when separating the eggs - they will not whip up into meringue. That is the most likely reason.

In regard to fudge (I have the same problem with pie crust - it always comes out rock hard, not flaky, no matter how much I chill the ingredients and no matter how little I handle it), help is on the way. I will post you a couple foolproof recipes in the next day or two.

Merry Christmas!

At 7:36 AM , Blogger P.B. Publico said...

Never Fail Fudge

This recipe has been on the label of Marshmallow Fluff since right after WW II.

5 cups granulated sugar
1 (12 ounce) can evaporated milk
1/4 pound unsalted butter
12 ounces Marshmallow Fluff
1 teaspoon salt
1 teaspoon vanilla extract
1 cup walnuts
24 ounces chocolate chips

Combine sugar, evaporated milk, butter, marshmallow crème and salt in a 6-quart saucepan. Stir over medium heat. Boil slowly for 5 minutes, stirring constantly, (overcook rather than undercook). Remove from heat and stir in vanilla extract, walnuts and chocolate chips. Pour into a buttered 13 x 9-inch pan or 2 buttered 9-inch square pans. Let cool. Makes about 5 pounds.

Good luck - a very tasty peanut butter fudge recipe is next in the queue.

Merry Christmas!

At 3:03 PM , Blogger Cecilia said...

You can have some yolk in the whites and it'll be OK. A dirty bowl is OK too, despite what my mom belives. It helps to use room temp whites, whip them a little bit until they're frothy, then start adding granulated sugar in a steady stream. Then you just wait and let them whip until you have meringue. It might take a while.

At 4:39 PM , Blogger P.B. Publico said...

From the kitchen of Lori Ann Stoddart:

Peanut Butter Fudge

1/4 pound of butter (1 stick
1/3 cup of light corn syrup
1 1/4 cups of peanut butter (creamy OR chunky)
1 teaspoon REAL vanilla extract
1/3 cup powdered milk
i box confectioner's sugar

In a large saucepan, melt the butter over medium-low heat (no need to scorch the mix). Add the corn syrup, vanilla, and peanut butter and stir until blended and smooth. Remove from heat. Add the powdered milk and confectioner's sugar last, stirring to combine until blended. Pour (pat) into a 9 x 13 baking dish. Let cool a bit, slice fudge with a thin-bladed sharp knife while still a bit warm and sliceable, then place dish in refrigerator to chill. Remove fudge pieces and store in airtight containers or wrappings to prevent drying out and losing "creaminess."

Merry Christmas!

P.S. Your friend Cecilia is correct - minor obstacles like a little yolk and dirty bowl CAN be overcome, but ice-cold whites do not whip well, and why decrease your odds of success. Also, if you don't have one, NOW is the time to ask for a Kitchen Aid stand mixer - let IT do all the work! ;-)

At 8:17 PM , Blogger Leah said...

I'm off to the kitchen to give these a try! For a woman that doesn't keep a cookie in the house 45 weeks a year, I develop a serious addition to baking during the yule. Stay tuned for results! Thank you for all the help and recipes :-)


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