Fresh Fudge??
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Holidays and Entertaining
Fresh Fudge??
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When can I start making holiday candy ..... fudge, divinity, peanut brittle and so on?  How long do you think it will stay fresh?
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Forums  »  Baking Forums  »  Holidays and Entertaining  »  Fresh Fudge??

Fresh Fudge??

posted at 12/11/2010 7:28 PM EST
Posts: 7311
First: 6/23/2010
Last: 4/24/2014
When can I start making holiday candy ..... fudge, divinity, peanut brittle and so on?  How long do you think it will stay fresh?

Re: Fresh Fudge??

posted at 12/11/2010 8:20 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
I make peanut brittle NOW!  It stays fresh for about a month.  Fudge  will stay fresh that long too.  I can't speak to the divinity as I don't make that candy but I make Opera fudge in place of divinity.

Re: Fresh Fudge??

posted at 12/11/2010 8:46 PM EST
Posts: 7311
First: 6/23/2010
Last: 4/24/2014
Elsa -- what is Opera fudge?  I've never even heard ot that.  Recipe please :-)

Re: Fresh Fudge??

posted at 12/12/2010 2:37 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Opera fudge is a white fudge that is flavored and has cherries, nuts and sometimes raisins. 

Re: Fresh Fudge??

posted at 12/12/2010 2:39 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Opera fudge started in Pennsylvania I believe.

Re: Fresh Fudge??

posted at 12/12/2010 2:50 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
EASY OPERA FUDGE 

1/3 c. maraschino cherries, chopped
1/2 c. butter
2 sm. pkgs. reg. coconut cream pudding mix
1/2 c. milk
1/2 tsp. vanilla
1 lb. sifted powdered sugar
1/2 c. chopped walnuts
Drain cherries on paper toweling. In saucepan melt butter. Stir in dry pudding mix and milk. Cook and stir (boil 1 minute). Remove from heat. Stir in vanilla and powdered sugar. Beat until smooth. Add cherries and walnuts. Pour into 10 x 6 x 2 inch buttered dish. Chill before cutting.

Re: Fresh Fudge??

posted at 12/12/2010 2:52 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
OPERA FUDGE LOG
2 c. sugar
1/2 c. milk
1/8 tsp. salt
6 sq. semisweet chocolate
3/4 c. heavy or light cream
1 tbsp. light corn syrup
1 tsp. vanilla extract
Combine sugar, cream, milk, corn syrup and salt in heavy saucepan. Place over low heat and stir until mixture begins to boil. Continue to boil, stirring frequently to prevent scorching, until mixture will form a soft ball in cold water. Candy temperature is 236 degrees. Remove from heat. Wipe pouring edge of saucepan with damp cloth; then pour mixture into clean pan. Cool until lukewarm (110 degrees) without stirring. Add vanilla; beat until candy loses its gloss. Add nuts and continue stirring until candy can be handled. Place on foil or waxed paper. Knead and shape into a log 7 inches long. Cool partially. Melt chocolate over hot water. Remove from water, stir rapidly until entirely melted. Spread some of melted chocolate over top and sides of log. Turn log when firm. Coat bottom with remaining chocolate. Slice crosswise. Makes 1 1/2 pounds.

Re: Fresh Fudge??

posted at 12/12/2010 3:09 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Just a thought but save your juice from the cherries.  It makes a great flavor enhancer to brush on a cake like you would a simple syrup, or add in place of water for a extra tasty cake. 
I have also used a few tablespoons of the juice to add an extra special flavor to a cup of hot cocoa. 

Re: Fresh Fudge??

posted at 12/13/2010 3:07 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Oh Yes and you can add a little almond extract to the juice and use that in place of the liquid for cake mix and it is OUT OF THIS WORLD GOOD!

Re: Fresh Fudge??

posted at 12/13/2010 6:51 PM EST
Posts: 7311
First: 6/23/2010
Last: 4/24/2014
Oh my goodness!!  This sounds absolutely incredible!!
Thank you.

Re: Fresh Fudge??

posted at 12/13/2010 7:28 PM EST
Posts: 1828
First: 9/9/2008
Last: 4/23/2014
I made fudge the other day for Christmas.  It keeps well in a covered plastic container.  Unless the fudge walks out the door, I usually keep it in the fridge but there usually isn't much left after the holidays.  Thank you Elsa for posting the Opera Fudge recipe.  It sounds wonderful and I will have to try making that this week.

Re: Fresh Fudge??

posted at 12/13/2010 7:33 PM EST
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
Fudge will keep in the freezer for a long time

Re: Fresh Fudge??

posted at 12/13/2010 8:53 PM EST
Posts: 12
First: 11/5/2010
Last: 1/2/2011
Elsa,

Which fudge do you like best?

Nanci

Re: Fresh Fudge??

posted at 12/14/2010 2:27 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
My favorite fudge Nanci is the one that is calorie free and dosen't stick to my hips...LOL  I love them all that's my problem.  As everyone can see today I'min a giddy mood with my responses.  Must be that darn eggnog.  I may have put a wee too much rum in.......

Re: Fresh Fudge??

posted at 12/14/2010 3:22 PM EST
Posts: 992
First: 10/7/2010
Last: 8/28/2011

The reserved ( cherry ) juice is also nice drizzled over a grapefruit half w/a whole or half cherry placed in the center
In Response to Re: Fresh Fudge??:
Just a thought but save your juice from the cherries.  It makes a great flavor enhancer to brush on a cake like you would a simple syrup, or add in place of water for a extra tasty cake.  I have also used a few tablespoons of the juice to add an extra special flavor to a cup of hot cocoa. 
Posted by nikki p

Re: Fresh Fudge??

posted at 12/16/2010 5:40 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
I give a shot in my coke for a cherry coke.

Re: Fresh Fudge??

posted at 12/17/2010 10:41 AM EST
Posts: 1957
First: 12/5/2010
Last: 4/23/2014
elsa m

divinity is my d-i-l's fav and i've never been able to make it for her because of the long stir, standing.
is it possible to use a mixer for stirring the opera fudge, an how long does it take to reach this shiny stage?
i would like to surprise her

Re: Fresh Fudge??

posted at 12/17/2010 11:00 AM EST
Posts: 891
First: 10/15/2010
Last: 4/23/2014
In Response to Re: Fresh Fudge??:
The reserved ( cherry ) juice is also nice drizzled over a grapefruit half w/a whole or half cherry placed in the center In Response to Re: Fresh Fudge?? :
Posted by Ann N



Adding marischeno (sp?) cherry juice to a vanilla frosting works well.  I sometimes use it on my pumpkin cake.  The cherry juice adds color and by adding diced cherries to the frosting, gives it a really nice look.

Re: Fresh Fudge??

posted at 12/17/2010 11:03 AM EST
Posts: 7311
First: 6/23/2010
Last: 4/24/2014
Nellie -- I make lots of divinity.   I use the recipe from my 1961 Better Homes cookbook and it requires an electric mixer. 
It doesn't take over a few minutes of stirring .....  a long boil to reach correct temp but easy electric beating.
What recipe do you use?

Re: Fresh Fudge??

posted at 12/17/2010 2:37 PM EST
Posts: 1957
First: 12/5/2010
Last: 4/23/2014
In Response to Re: Fresh Fudge??:
Nellie -- I make lots of divinity.   I use the recipe from my 1961 Better Homes cookbook and it requires an electric mixer.  It doesn't take over a few minutes of stirring .....  a long boil to reach correct temp but easy electric beating. What recipe do you use?
Posted by Nancy G


Nancy,

i don't make divinity or regular fudge (just the Fantasy fudge) at all because I have a bulging disc in lower back and because of various surgeries on both hands and thumbs, i have both grip and repetitive motion limitations.

also living in the Texas gulf coast area, a lot of humidity that often creates problems with this type of recipe.
i would like to try the opera fudge if it is made with less .
in fact, since i haven't been able to get any of my regular crew(my "Grands") to come over i haven't even made coookies yet. when they get that driver's license they forget all about aunt nellie who allowed all of them to chauffer her around with a learner's permit (even before their drandparents did)
but i bet they'll miss my cookies thia year
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