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Fudge for Art, or Fudge/cookie trading!
14 years ago
General
Allon, the Cookie Dragon
Well, today is my first day of major fudge making that I do every year. This year I thought while I often do cookies for art (Or cookies for cookies) I'll offer up fudge as well if anyone is interested.
Plans are right now for Chocolate fudge (Some with nuts)
An Almond Fudge (Something new, so may or may not happen)
A Pumpkin Fudge (Also new for me, so may or may not happen)
White chocolate Fudge
Mint Fudge
Milk chocolate fudge
Peanut Butter Fudge
Nutella Fudge (Also something new for me this year, so if I'm unhappy with it, it won't happen.)
So right now I've got a big bowl of Italian mirangue going on the mixer. Which is basically my home made marshmellow fluff, but it's not pure sugar. It lightens the fudge and gives it a wonderful texture.
The sound of my mixer on High speed seems to make my cats go crazy too...
To make it is easy, mostly. I do recommend a stand mixer for this.
You'll need... 4 Egg whites, 1/2 Tsp Cream of Tartar
Bring the two together in a stand mixer on high until soft peaks.
Bring 1/2 cup of water and 1 cup of sugar to a boil and boil until 240 degrees.
Slowly mix in sugar syrup into the eggs at soft peaks, let mix for another eight to twelve on high in the mixer until the bowl is near room temperature.
Easy, and it mixes in great, or you can eat it, put on bites, make little cookies with it, whatever you like.
Edit: Nutella fudge is DEFINITELY a go. It's very, very tasty, least when warm. I'll make sure it's still good when cooled and sliceable, of course!
Edit: Please be limited to within the U.S. as well, thank you.
Plans are right now for Chocolate fudge (Some with nuts)
An Almond Fudge (Something new, so may or may not happen)
A Pumpkin Fudge (Also new for me, so may or may not happen)
White chocolate Fudge
Mint Fudge
Milk chocolate fudge
Peanut Butter Fudge
Nutella Fudge (Also something new for me this year, so if I'm unhappy with it, it won't happen.)
So right now I've got a big bowl of Italian mirangue going on the mixer. Which is basically my home made marshmellow fluff, but it's not pure sugar. It lightens the fudge and gives it a wonderful texture.
The sound of my mixer on High speed seems to make my cats go crazy too...
To make it is easy, mostly. I do recommend a stand mixer for this.
You'll need... 4 Egg whites, 1/2 Tsp Cream of Tartar
Bring the two together in a stand mixer on high until soft peaks.
Bring 1/2 cup of water and 1 cup of sugar to a boil and boil until 240 degrees.
Slowly mix in sugar syrup into the eggs at soft peaks, let mix for another eight to twelve on high in the mixer until the bowl is near room temperature.
Easy, and it mixes in great, or you can eat it, put on bites, make little cookies with it, whatever you like.
Edit: Nutella fudge is DEFINITELY a go. It's very, very tasty, least when warm. I'll make sure it's still good when cooled and sliceable, of course!
Edit: Please be limited to within the U.S. as well, thank you.
Fudge, I've seen some recipes, but most are sort of a "Fudge like" candy, not true fudge.
Sugar Substitutes often don't cook to well unfortunately.
having surgery round Christmas likely so snackage would be fun ^_^
I'd be most happy to do that, please toss me a note and we can discuss. :)
Oh, in the past at one point didn't I see you offering aprons being made with ones character on them or printed with a picture on them? (I thought I saw a post at the time I really wanted to but had a few to many things on my proverbial plate at the time.) If you still do that (I don't see it currently showing on your gallery page) I'd be very interested in commissioning for that as well, not just for the trade.
I love doing cookie/baking swaps! But if it's possible to wait till next month, that's when I start making my Christmas baking ;) I'll probably be making some "Aunt Mary" cookies (a type of sugar cookie), homemade pizzelles, and my mom's cherry pound cake ;)
Yeah...diet? *tosses diet in the trash!* So much for that! LOL! XD
Sure, I'll be making more then as well I'm sure, just getting a head start.
I've found wrapped and in an airtight container fudge has maintained freshness for a month (It's large amount of sugar inhibits bacterial growth), and tasted great... I don't think I've ever had it last longer than that. It does freeze as well and you can thaw it on the counter.
I'd definitely love to trade for some of your cookies! I hear so many good things from those in Gen's channel about them, I want to try your cookies. :)
As long as it's sfw.
Sadly I think there are laws against shipping food is the main thing, without certain licenses?