Thread: Need advice, leftover fudge

PickyJaz wrote:

> Last year I "decreed" eldest grandaughter is to be the family fudge
> maker, as her first ever offering was the best any of us had ever
> had. This year her candy thermometer forgot how to go past the 200
> mark, so she tried eye-balling it for Christmas givings. The
> resulting wannabe fudge is too soft to cut and hold into pieces,
> though the flavor is fantastic. After Christmas, for our semi-annual
> day of just the two of us, she brought me three 12"x1.5" logs of the
> stuff. I've given away one log, but what to do with the other two?
>
> I'm not enough of a sweets lover to simply cut pieces off a log to
> enjoy until the logs are gone, but I imagine taking them into work for
> my Marines to munch on could see them gone within one day. However, I
> made thumbprint cookies for Christmas with each dough ball first
> rolled into a finely crushed nut mixture (hazelnuts and salted
> peanuts), baked halfway, then I pressed half of a "Rolo" candy into
> the center of each for the second half of baking time. The resulting
> cookies went over well, but are rather messy to eat because of the
> outer crushed nuts.
>
> To use up the too creamy fudge as well as the leftover crushed nuts,
> perhaps I could add the nuts right into the batter for this common
> thumbprint cookie, and at the half way mark through baking time
> depress the cookie tops to put on a half to 3/4 teaspoon dollup of the
> fudge to finish baking? I'm not sure what this fudge may "bake to,"
> that's already the consistancy of cool to room-temp butter.
>
> Advice from often cookie bakers is appreciated....Picks

I'd be inclined to have a sundae party. Heat your too soft fudge until
pourable, have some strawberries, sliced bananas, chopped nuts, whipped
cream, maybe caramel sauce or pineapple etc. on hand, along with some
good vanilla ice cream.

On Mon 05 Jan 2009 06:18:03p, Kathleen told us...

> PickyJaz wrote:
>
>> Last year I "decreed" eldest grandaughter is to be the family fudge
>> maker, as her first ever offering was the best any of us had ever
>> had. This year her candy thermometer forgot how to go past the 200
>> mark, so she tried eye-balling it for Christmas givings. The
>> resulting wannabe fudge is too soft to cut and hold into pieces,
>> though the flavor is fantastic. After Christmas, for our semi-annual
>> day of just the two of us, she brought me three 12"x1.5" logs of the
>> stuff. I've given away one log, but what to do with the other two?
>>
>> I'm not enough of a sweets lover to simply cut pieces off a log to
>> enjoy until the logs are gone, but I imagine taking them into work for
>> my Marines to munch on could see them gone within one day. However, I
>> made thumbprint cookies for Christmas with each dough ball first
>> rolled into a finely crushed nut mixture (hazelnuts and salted
>> peanuts), baked halfway, then I pressed half of a "Rolo" candy into
>> the center of each for the second half of baking time. The resulting
>> cookies went over well, but are rather messy to eat because of the
>> outer crushed nuts.
>>
>> To use up the too creamy fudge as well as the leftover crushed nuts,
>> perhaps I could add the nuts right into the batter for this common
>> thumbprint cookie, and at the half way mark through baking time
>> depress the cookie tops to put on a half to 3/4 teaspoon dollup of the
>> fudge to finish baking? I'm not sure what this fudge may "bake to,"
>> that's already the consistancy of cool to room-temp butter.
>>
>> Advice from often cookie bakers is appreciated....Picks
>
> I'd be inclined to have a sundae party. Heat your too soft fudge until
> pourable, have some strawberries, sliced bananas, chopped nuts, whipped
> cream, maybe caramel sauce or pineapple etc. on hand, along with some
> good vanilla ice cream.
>
>

I think I like that idea the best! Hot fudge sundaes, banana splits with
hot fudge sauce, etc. mmmmm...

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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PickyJaz wrote:
> Last year I "decreed" eldest grandaughter is to be the family fudge
> maker, as her first ever offering was the best any of us had ever
> had. This year her candy thermometer forgot how to go past the 200
> mark, so she tried eye-balling it for Christmas givings. The
> resulting wannabe fudge is too soft to cut and hold into pieces,
> though the flavor is fantastic. After Christmas, for our semi-annual
> day of just the two of us, she brought me three 12"x1.5" logs of the
> stuff. I've given away one log, but what to do with the other two?
>


Roll out the fudge and use it as the middle filling for a layer cake.

gloria p

On Mon 05 Jan 2009 07:40:15p, PickyJaz told us...

> On Jan 5, 3:58*pm, PickyJaz <Picky...@msn.com> wrote:
>> To use up the too creamy fudge as well as the leftover crushed nuts,
>> perhaps I could add the nuts right into the batter for this common
>> thumbprint cookie, and at the half way mark through baking time
>> depress the cookie tops to put on a half to 3/4 teaspoon dollup of the
>> fudge to finish baking? *I'm not sure what this fudge may "bake to,"
>> that's already the consistancy of cool to room-temp butter.
>> Advice from often cookie bakers is appreciated....
> Kathleen, Wayne, thanks for sharing your ice cream sundae idea, but
> it's too cold here to even think about ice cream.
> Gloria, using it for a cake making could work well, thanks.
>
> In addition to using it for a cake, could my mix the nut crumbles into
> a cookie dough, then topping the cookies mid-bake with the fudge
> work? I'm sure the nuts-mix-in would, but I'm afraid to bake the
> fudge atop them. Help with this part?
>
> Picks
>
>

Yes, I think it would. A lot of folks bake peanut butter cookies and place
a Hershey's Kiss on top, either at the beginning or during baking. One way
or the other will work, so I would try a sample each way and compare the
results.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 01(I)/05(V)/09(MMIX)
************************************************** **********************
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On Jan 5, 6:56*pm, Wayne Boatwright <wayneboatwri...@geemail.com>
wrote:
> Yes, I think it would. *A lot of folks bake peanut butter cookies and place
> a Hershey's Kiss on top, either at the beginning or during baking. *Oneway
> or the other will work, so I would try a sample each way and compare the
> results. *
Oh, thanks for the "kissed cookies" reminder! I think you're right,
Wayne, and you've given me just the wee nudge needed to
experiment....Picks

On Mon 05 Jan 2009 08:12:34p, PickyJaz told us...

> On Jan 5, 6:56*pm, Wayne Boatwright <wayneboatwri...@geemail.com>
> wrote:
>> Yes, I think it would. *A lot of folks bake peanut butter cookies and p
> lace
>> a Hershey's Kiss on top, either at the beginning or during baking. *One
> way
>> or the other will work, so I would try a sample each way and compare the
>> results. *
> Oh, thanks for the "kissed cookies" reminder! I think you're right,
> Wayne, and you've given me just the wee nudge needed to
> experiment....Picks
>

Let us know how they turn out and which way worked best. Good luck!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 01(I)/05(V)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
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whole body!
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In article <[email protected]>,
Gloria P <[email protected]> wrote:

> PickyJaz wrote:
> > Last year I "decreed" eldest grandaughter is to be the family fudge
> > maker, as her first ever offering was the best any of us had ever
> > had. This year her candy thermometer forgot how to go past the 200
> > mark, so she tried eye-balling it for Christmas givings. The
> > resulting wannabe fudge is too soft to cut and hold into pieces,
> > though the flavor is fantastic. After Christmas, for our semi-annual
> > day of just the two of us, she brought me three 12"x1.5" logs of the
> > stuff. I've given away one log, but what to do with the other two?
> >
>
>
> Roll out the fudge and use it as the middle filling for a layer cake.

Wonderful idea! I wonder, though, if it would be a good frosting for a
single layer cake?

My memories are faint, but my mother used to bake a single layer
chocolate cake, and while it was still hot, sprinkle a thick layer of
semi-sweet chocolate chips on top. I don't remember if they melted and
formed a somewhat smooth layer on top, or if she had to use a spatula on
it. Once it cooled, it was hard to cut, but worth it.

--
Dan Abel
Petaluma, California USA
[email protected]

On Mon 05 Jan 2009 09:22:40p, Dan Abel told us...

> In article <[email protected]>,
> Gloria P <[email protected]> wrote:
>
>> PickyJaz wrote:
>> > Last year I "decreed" eldest grandaughter is to be the family fudge
>> > maker, as her first ever offering was the best any of us had ever
>> > had. This year her candy thermometer forgot how to go past the 200
>> > mark, so she tried eye-balling it for Christmas givings. The
>> > resulting wannabe fudge is too soft to cut and hold into pieces,
>> > though the flavor is fantastic. After Christmas, for our semi-annual
>> > day of just the two of us, she brought me three 12"x1.5" logs of the
>> > stuff. I've given away one log, but what to do with the other two?
>> >
>>
>>
>> Roll out the fudge and use it as the middle filling for a layer cake.
>
> Wonderful idea! I wonder, though, if it would be a good frosting for a
> single layer cake?
>
> My memories are faint, but my mother used to bake a single layer
> chocolate cake, and while it was still hot, sprinkle a thick layer of
> semi-sweet chocolate chips on top. I don't remember if they melted and
> formed a somewhat smooth layer on top, or if she had to use a spatula on
> it. Once it cooled, it was hard to cut, but worth it.
>

Most likely she had to do some spreading. My experience with chocolate
chips is that they hold their shape quite well, almost up to the point of
liquifying, and that temperature would probably be greater than the
residual heat from the cake layer.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 01(I)/05(V)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 6dys 2hrs 18mins
************************************************** **********************
If you can't make someone happy, make them a chocolate fudge cake.
************************************************** **********************

On Jan 5, 8:40*pm, PickyJaz <Picky...@msn.com> wrote:
> On Jan 5, 3:58*pm, PickyJaz <Picky...@msn.com> wrote:> To use up the too creamy fudge as well as the leftover crushed nuts,
> > perhaps I could add the nuts right into the batter for this common
> > thumbprint cookie, and at the half way mark through baking time
> > depress the cookie tops to put on a half to 3/4 teaspoon dollup of the
> > fudge to finish baking? *I'm not sure what this fudge may "bake to,"
> > that's already the consistancy of cool to room-temp butter.
> > Advice from often cookie bakers is appreciated....
>
> Kathleen, Wayne, thanks for sharing your ice cream sundae idea, but
> it's too cold here to even think about ice cream.
> Gloria, using it for a cake making could work well, thanks.
>
> In addition to using it for a cake, could my mix the nut crumbles into
> a cookie dough, then topping the cookies mid-bake with the fudge
> work? *I'm sure the nuts-mix-in would, but I'm afraid to bake the
> fudge atop them. *Help with this part?
>
> Picks

It is NEVER too cold for a Hot Fudge Sundae . . . even in North Dakota
(20 below most of last week - without the windchill!)
Lynn in Fargo

In article
<[email protected]>,
PickyJaz <[email protected]> wrote:

> Last year I "decreed" eldest grandaughter is to be the family fudge
> maker, as her first ever offering was the best any of us had ever
> had. This year her candy thermometer forgot how to go past the 200
> mark, so she tried eye-balling it for Christmas givings. The
> resulting wannabe fudge is too soft to cut and hold into pieces,
> though the flavor is fantastic. After Christmas, for our semi-annual
> day of just the two of us, she brought me three 12"x1.5" logs of the
> stuff. I've given away one log, but what to do with the other two?
>
> I'm not enough of a sweets lover to simply cut pieces off a log to
> enjoy until the logs are gone, but I imagine taking them into work for
> my Marines to munch on could see them gone within one day. However, I
> made thumbprint cookies for Christmas with each dough ball first
> rolled into a finely crushed nut mixture (hazelnuts and salted
> peanuts), baked halfway, then I pressed half of a "Rolo" candy into
> the center of each for the second half of baking time. The resulting
> cookies went over well, but are rather messy to eat because of the
> outer crushed nuts.
>
> To use up the too creamy fudge as well as the leftover crushed nuts,
> perhaps I could add the nuts right into the batter for this common
> thumbprint cookie, and at the half way mark through baking time
> depress the cookie tops to put on a half to 3/4 teaspoon dollup of the
> fudge to finish baking? I'm not sure what this fudge may "bake to,"
> that's already the consistancy of cool to room-temp butter.
>
> Advice from often cookie bakers is appreciated....Picks

Skip the cookie trials and thin the fudge with cream or amaretto and
pour it over ice cream. The cookie adaptation makes my brain hurt, Miss
Jeanine.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

I'm adding another vote for heating the fudge and serving it over ice
cream.

A few other ideas:

melt the fudge and use as a chocolate fondue to dip fruit
melt the fudge and pour it over pound cake
half fill cupcake tins with cake batter, then add a blob of fudge,
then top with more batter and bake
pour half a batch of brownie batter in a baking dish, add a layer of
fudge, then cover with the rest of the batter and bake
add to coffee for a mocha
add to milk for hot chocolate

Tara

On Jan 6, 7:24*am, Melba's Jammin' <barbschal...@earthlink.net> wrote:
> Skip the cookie trials and thin the fudge with cream or amaretto and
> pour it over ice cream. *The cookie adaptation makes my brain hurt, Miss
> Jeanine.
(Psssst! Your brain hurting over my cookie idea may keep you from
answering days ago email, eh?)
Barb, do you remember where I live? Outside degrees have been only in
the 50s and 60s for weeks now, and it even snowed enough to have "the
grade" closed (So. Cal. Hwy. 62) so I couldn't get into Palm Springs
(an hour away) to finish my shopping. Snow was on December 15th and
four days later my pals living at 3000' elevation still had 15" of the
horrid stuff all about. Third snow within the nearing 30 years I've
lived here. All youse ice cream eating snow lovers, even the
tolerators of same can sure have it!

Ice cream? Not until I get my 95+ degree weather back. Though I do
appreciate your time in suggestions, the limpy fudge will become
cookie tops, or....

....Picks, keeping the home thermostat at 75, thank you!

On Jan 6, 3:13*pm, Tara <jarvi...@ix.netcom.com> wrote:
> I'm adding another vote for heating the fudge and serving it over ice
> cream.
>
> A few other ideas (some of):
> melt the fudge and pour it over pound cake
> half fill cupcake tins with cake batter, then add a blob of fudge,
> then top with more batter and bake
> pour half a batch of brownie batter in a baking dish, add a layer of
> fudge, then cover with the rest of the batter and bake

Tara, those four are yummy to imagine and are certainly maybe-dos,
thanks!
....Picky

Send it to me.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying