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Easy Rocky Road Fudge Recipe - Free Fast Shipping!

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Learn How To Make Candy In Microwaves

It is so easy to use microwaves to make candy. During the holiday season, I like to give homemade gifts to family and friends. I have a recipe file full of candy recipes that work well in microwaves...

A Food Allergy Survival Guide Book

There are lots of people who are suffering from tragic food allergies. However, some don't have any idea that they have it. Food allergy is the result of the body's basic reaction upon introducing the...

Homemade Dog Food Is Healthier Than Commercial Food

Since many of us do not like to put our trust into dog foods that are manufactured to provide our pets with sustenance, then we may be forced to give them Easy Chocolate Chip Cookies

Easy Chocolate Chip Cookies By: Stephanie Foster "There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray I can't help but love tha...

9 Easy-To-Make Muscle Building Growth Recipes

Think putting yourself on a muscle building diet has to be a painful process? Whether your goal is fat loss or muscle building, getting proper nutrition is at least 80% of the game. If you don't ...

Candy Making Equipment - Tools to Make Your Candy Creations Easier

Candy is a special treat we all enjoy, particularly during holidays and other special occasions. But, what if you could make your own candy? Of course, you will need to purchase some candy making ...

Chocolate Candy Recipes - Winning Recipes to Make Your Next Party a Big Hit

The situation comes up where you have a party scheduled, and your looking to provided to your guest something special for dessert. How about giving them some chocolate candy? You will find a lot o...

Homemade Peanut Butter Fudge

Decadent desserts don't have to cost an arm and a leg. Watch how to make this easy, inexpensive peanut butter fudge recipe at home.

One Step Closer To The Fudge - Cold Stone Imix America

I was really nervous when I made this for some reason but I really want this and I need your help!!! Hi everyone! Im Dusty! Some of you know me, some of you don't really. Currently, Cold Stone Creamery Ice Cream Stores are having a national contest called the Cold Stone Imix America Contest. I have been selected out of thousands of contestants to represent one of the Cold Stone stores in the U.S. and create a custom ice cream creation. Ok, I'll get to the point! I NEED YOUR HELP!!! My custom creation = "One Step Closer To The Fudge" It Includes: -Vanilla Ice Cream -Fudge -Black Cherries -Oreo Cookie Crumbs HERE'S WHAT I NEED YOU TO DO!!! 1. As often as you can, go to any Cold Stone store with a copy of my Creation recipe in hand (my recipe can be found on the imixamerica.com Web site, just search for "Dusty" in the first name field). 2. Tell the Cold Stone crew member that you want to make an iMix America purchase and give them my Creation recipe (however it is permissible to make a purchase that isn't my recipe and still credit the purchase to me). 3. Make sure that you get a receipt for your purchase that includes a vote code sticker. 4. As soon as possible after your purchase, go to www.imixamerica.com to record your vote for me (voting instructions will be on the site and no sign-up or anything is required). 5. Ask as many of your friends as possible to do the same thing. It's SUPER EASY and it would help me out beyond explanation! Search "Dusty" in the first name field on imixamerica.com to get to my page and place your vote!

Homemade Peanut Butter Fudge

Decadent desserts don't have to cost an arm and a leg. Watch how to make this easy, inexpensive peanut butter fudge recipe at home.

Fudge Science

The scientific explanation behind Fudge. Food Science Episode “Fudge Science” Dr.Kiki: Hi, I am Dr.Kiki and you are watching Food Science. Today we are going to learn all abut the chemistry behind making fudge. That’s right I said chemistry behind fudge, turns out that fudge is very special in the candy world. Its recipe is based on the chemical principles of super saturation, and crystallization. To start making fudge, what you need to d is take heavy cream, with chocolate, some sugar, and a little bit of salt. So I am going to start out putting one cup of heavy cream in this sauce pan. I turn the temperature on low and add four ounces of chocolate. I am going to melt this chocolate into the cream before adding any of the other ingredients. We are just going to sit here and I am going to stir this. The chocolate is starting to melt on the bottom of the pan I can feel it. So now the chocolate is fully melted into my cream and I am going to add my sugar. I am going to add two cups of sugar, which is way more than cream, should normally be able to dissolve. I am also using super fine granulated sugar so that it will break down a lot easier and it will be able to dissolve it into here. I am going to add a pinch of salt, and I am also going to add a tablespoon of Karo Syrup. Karo syrup is corn syrup; it’s made up of glucose molecules, which is different form the table sugar. Table sugar is made up of sucrose. What ends up happening when you mix this all together is that the sucrose and the glucose compete with each other and kind of messes up the crystallization process. So that crystals don’t form earlier than you want them to. Were going to keep increasing the temperature of the solution until it is boiling, and we want it to reach well beyond the normal boiling temperature of milk, so we have reached our boiling temperature, its 234 degrees Fahrenheit, and what’s happened right now is the fudge is boiling furiously. And this means that all of the sugar has been completely dissolved into our milk and chocolate solution. So we know that we have a completely super saturated solution at this point so we can move on. What I was doing just a second ago was wiping down the sides of my sauce pan to make sure there aren’t any stray sugar grains hiding around. One of the problems with the cooling process is now that this syrup is supersaturated. It really wants to crystallize. The sugar doesn’t want to be a liquid; it wants to be a solid. So it really wants to crystallize. But we are not going to let it. I am going to take this and pour it into a cooling container. Now that we have taken it away from the heat, we are going to put it into a quiet place. We are not going to agitate it. We are not going to stir it anymore. We are just going to let it cool on its own, so I am going to cover this fudge with a nice piece of cheese cloth. That’s going to help keep any bits of dust or other debris from falling on our fudge as well as let it cool. And it is going to cool for a long time. So now I have waited a couple of hours for my fudge to cool down. I haven’t been agitating it. Well maybe a little, I stuck a thermometer in it so I could find out how cool it was getting. Now let’s take a look at it. I had this cloth over to make sure that no stray dust particles got in to keep it as clean as possible. It looks really good; I have a nice shiny top on my fudge. It looks like it hasn’t started to crystallize at all. This is great. Now we got it at just the right temperature, what we are going to do is I am going to add a little bit of butter, two tablespoons of butter too the top of the mix here, and a teaspoon of vanilla. There is something about the combination of chocolate and vanilla that really makes the chocolate pop. And so now I am going to go back and take out my spoon from earlier and take out my thermometer, and just start stirring. I have waited until this perfect temperature I am mixing like crazy, my butter is going to melt, and right now it’s got a nice shiny sheen on it, and this is going to stay for quite awhile. Until all the ingredients get mixed together. And the crystals start to form. When the crystals start to form by my stirring, I am bringing sugar molecules into contact with each other so that they can start forming crystals. But because I am stirring it now, I am making tinier crystals 5than would have formed otherwise. And so I am going to keep stirring, and stirring, and stirring, and stirring. And what am I waiting for? The shininess to go away, when the shininess goes away it usually takes a few minutes, that means my fudge is set and all the crystallization is really getting going. So I have been stirring this here for a little while and it changed from shiny black texture to kind of a more matte brown look. And so this indicates to me that it’s about ready to turn into real fudge. So I am going to put this to the side for a second, take my little 8 by 8 pan here and give it a little butter. Then we just take what we got and pour it right into our pan. SO hopefully I have followed all of the precautions of the recipe correctly. And I didn’t cause super saturation in our fudge solution earlier than I wanted it to happen. Hopefully if we let this set overnight, or even just a couple of hours it will star to harden up on its own when it starts to hit that crystallization. So we will just take this, and this we can leave off to the side, you can cover if you like to. If you just want to make sure you don’t get anything into it. You let it sit fro awhile and when you come back later you should have something resembling this. Something nice and fudgy, something you can cut into nice Edible Square. Mmm, mmm. And hopefully it won’t have a grainy texture on your tongue. Hopefully it will be nice and smooth. And so that sour fudge, the chemistry of fudge all in one go. And while you’re eating your food, remember its not just food, its science.

My Fudge recipe

My recipe for some pretty easy and very tasty fudge, but be warned, eat in moderation. Obviously you'll have 2 free hands when you're stirring it, so safety first, kids.

Peanut Butter Fudge: Trailer Park Cooking Show

Easy Peanut Butter Fudge... From Things From Your Fridge And Pantry! Join Jolene Sugarbaker The Trailer Park Queen inside the Trailer Park Test kitchen as she whips up her family heirloom fudge! No need for fancy ingredients like Marshmallow Creme, she's gonna show you how to do it real simple

Easy Peanut Butter Fudge Recipe

My daughter Bailey making her easy peanut butter fudge recipe.

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