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Old 08-21-2010, 06:01 PM   #31
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Originally Posted by lisabinil View Post
Walgreens and Walmart have this in my area-you might check their or a Hispanic grocery.
will do! thanks for the tip!
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Old 08-21-2010, 06:32 PM   #32
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Still not understanding about draining the liquid from the can. Has everyone but me had liquid in theirs?
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Old 08-21-2010, 09:36 PM   #33
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I really think it depends on the PP we use.
I recently visited my daughter, who had a different brand of PP in her cabinet. I had brought my own PP but not the scoop. I went to borrow hers and found her scoop to be at least 1 1/2 times the size of the one I use at home! I guess all scoops are not created equal...
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Old 08-22-2010, 09:21 AM   #34
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Originally Posted by Grace View Post
Still not understanding about draining the liquid from the can. Has everyone but me had liquid in theirs?
I thought the same thing until I turned over the can to put the cream in the pan. Then all the watery liquid started to drain out. It seems it was on the bottom of the can and not the top. I just took a butter knife and moved the cream a side and carefully drained the watery liquid out. HTH
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Old 08-22-2010, 09:40 AM   #35
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I thought the same thing until I turned over the can to put the cream in the pan. Then all the watery liquid started to drain out. It seems it was on the bottom of the can and not the top. I just took a butter knife and moved the cream a side and carefully drained the watery liquid out. HTH
Linda

I had to do that with one of my cans..the other can was on the top...

I made some changes in the recipe..(of course I love to tinker with LC recipes)

In the fridge now..

Will check it later and post my results...
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Old 08-22-2010, 11:37 AM   #36
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Results are: Good but not quite firm enough

Ok..

Linda...

I used the same amounts of everything you used but I used 3 ounces of UnSweetend Chocolate instead of the SF...

My PP was out of date so I used another brand I had but used the old Whey Protein Scoop...

I cooked the cream mixtuer on my Kenmore range between 6 to 7 for 8 min...

It was SO thick (as thick as cookie batter)

I added everything else including a 1/4 cup of pecans...

I patted it out in a 8 x 8 inch square pan..

After 4 hours its SO good but just a little soft..still was able to cut it out, hold it and eat 2 pieces! It held up good thou...

Next time I might add a little knox next time and maybe some SF marshmellows to make LC rocky road Table cream fudge...

It still may have been the PP I had to use since my other was WAY out of date..

Still good enough to eat and just ABOUT firm enough!

Will make another test run as soon as this is gone..

Thanks Beeb!
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Old 08-22-2010, 02:19 PM   #37
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Thanks and glad you tried it!! BTW, hope the foot is better!!
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Old 08-22-2010, 02:46 PM   #38
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Well ~ I am subscribing! I will let you know ~ I don't have luck with trying these delicious recipes!
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Old 08-22-2010, 02:47 PM   #39
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Quote:
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OMG.........I forgot to say I did 1/2 of this recipe and that is how I got the Net Facts! I'M SO SORRY ALL. Recipe as written would make 60 pieces for the same amount of Calories and Carbs listed in the recipe I posted!


So ~ is it still .81 carbs per piece?
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Old 08-22-2010, 06:04 PM   #40
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So ~ is it still .81 carbs per piece?
Yes, still the same calories and carbs. I just did 1/2 the recipe but posted it as the whole recipe, BUT didn't post that it was 60 servings, not 30 which is how many pieces I got from 1/2 the recipe, sooooooo the carbs and calories are still the same for the 60 pieces as it is for the 30 pieces because you are making the whole recipe, which is 60 pieces. 1/2 the recipe makes 30 pieces.

Does that make sense? I sure hope so and maybe someone else can explain it a little better than I am?
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Old 08-26-2010, 06:18 PM   #41
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What is Sugar - free Milk Chocolate? I can't wait to make this.
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Old 09-07-2010, 01:40 PM   #42
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What is Sugar - free Milk Chocolate? I can't wait to make this.
Sugar free milk chocolate is milk chocolate that has no sugar in it!!! I just crack myself up sometimes!! They use some sort of sugar substitute (there are so many!!) for the sugar. I have the Hershey's Sugar free chocolate chips and the sweetener is maltitol.
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Old 09-16-2010, 10:44 PM   #43
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Just found this table cream in a lite version. It is lower in fat, but has 0 carbs so I am going to try to make this with the lite version soon and see what happens.

Not sure if it's the fat in the regular that helps to make this fudge so good, but we will soon see!
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Old 09-17-2010, 05:32 AM   #44
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Does it actually say table cream on it? Do you think walmart has it?
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Old 09-17-2010, 06:18 AM   #45
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Marie,
The last time I bought it, I am pretty sure I got it at Walmart. I found it in the Mexican foods section. This last time I was my Walmart, they did not have it. But you sure can check there!!
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Old 09-17-2010, 06:41 AM   #46
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The softness issue

With "real" sugar loaded fudge - at least the kind I make you have to do a full ROLLING boil for the alloted time. Are some just timing from start of boiling without waiting for a ROLLING boil which is a boil that cant be stirred down?

Of course the different PP and scoop sizes could be it too but Im thinking its the rolling boil time.

Not sure if I dare even try this.....ever. I'm working on portion control but when it comes to fudge I dont think I can trust myself. Doing HHCG right now anyway
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Old 09-17-2010, 02:19 PM   #47
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Does it actually say table cream on it? Do you think walmart has it?
I found it at walmart, too, with the Hispanic foods. It actually said "Media crema" in larger letters, and table cream below. Here's a link to see what it looks like Walmart.com: Nestle: For The Table Media Crema (Cream), 7.6 Fl Oz: Dairy, Eggs & Cheese
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Old 09-17-2010, 03:03 PM   #48
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I just got back from shopping and found it in my Publix. It was in the aisle titled "canned milk"!! LOL. I could not believe they have that listed on the end of the aisle!!! Anyhow, right where Beeb said it would be---with the condensed/evaporated and powdered milk. You may have to hunt several sections for it!! Hope you can find it!
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Old 09-17-2010, 04:25 PM   #49
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Thanks, Ladies So much!!
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Old 09-17-2010, 09:45 PM   #50
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I saw it at Smart & Final here in So Cal.
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Old 09-18-2010, 01:19 PM   #51
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Our Publix has an entire cooler with Hispanic products including Table Cream. Your geographic location is likely a factor in how easy it is to locate. Down here we are lucky to still find products that have English names.
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Old 09-19-2010, 06:50 PM   #52
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Got my at Walmart, the full fat AND the lite version!
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Old 09-19-2010, 07:31 PM   #53
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I made this today and have a question. Is the recipe supposed to be enough for a 9x13 pan? I didn't get close to enough to fill a 9x13. It was just enough for a 9x9 pan unless you are supposed to make it very, very thin. Was this the full recipe or was I supposed to double it for the bigger pan?

Mine came out very, very creamy and glossy, not stiff like fudge but I could cut it into pieces as long as I keep it in the freezer. I only have Bob's Red Mill protein powder so I wasn't sure how much to use. I read somewhere that a scoop is 1/3 cup so I used 2/3 cup. Does that seem like enough?

Since it's so creamy I think I might add some whipped cream or whipped cream cheese and use it for frosting. I think it would make a fantastic frosting.
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Old 09-19-2010, 09:47 PM   #54
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I really can not understand why so many are not getting the texture and firmness that I got from this fudge and you can see from the picture I posted. The only thing I can think of is I have a propane stove/oven and this tends to run hotter. My fudge was at a rolling boil when I started the full 7 minutes to cook the fudge, then I took it off the heat. And I did nothing different than the recipe as it is posted.

I am just so surprised no one has gotten the fudge to come out like I did.

I made this in a 5x7 pan as stated in the recipe. Any size larger would make the fudge too thin. The recipe as posted is the full recipe.

Last edited by Beeb; 09-19-2010 at 09:54 PM..
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Old 09-20-2010, 01:08 PM   #55
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I made this a couple of weeks ago and plan to make it again. Mine was plenty firm in the refrigerator. My husband left it out on the counter overnight by accident, and while I didn't slice it, it still looked solid.

I didn't want to use the sugarfree chocolate so used bittersweet instead and used chocolate protein powder and walnuts. I also waited until it reached a rolling boil before timing it - I have plenty of experience with regular fudge as my family always wanted it for Christmas. I put mine in a smallish glass baking pan, not sure of the exact size. Those who had problems might try a candy thermometer and cook to the soft ball stage. My original recipe was for 7 minute fudge, but it sometimes takes longer to get to the proper stage, depending upon the humidity and how hard it is boiling.

My only complaint is that it seemed slightly grainy from the cocoa or the protein powder. The nuts helped disguise this and my husband said he didn't notice it at all. He thought it was delicious.

Becky
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Old 09-20-2010, 01:22 PM   #56
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Thanks for the info on the table creme. I think I have seen it but didn't know it was a condensed milk. Good to know!
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Old 09-20-2010, 02:47 PM   #57
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Originally Posted by dawnyama View Post
Marie,
The last time I bought it, I am pretty sure I got it at Walmart. I found it in the Mexican foods section. This last time I was my Walmart, they did not have it. But you sure can check there!!
I got it! Safeway has it too! I will take pictures!
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Old 09-20-2010, 02:48 PM   #58
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I found it at walmart, too, with the Hispanic foods. It actually said "Media crema" in larger letters, and table cream below. Here's a link to see what it looks like Walmart.com: Nestle: For The Table Media Crema (Cream), 7.6 Fl Oz: Dairy, Eggs & Cheese
Thanks for this picture! I turned around and there it was!
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Old 09-20-2010, 06:32 PM   #59
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Thanks for this picture! I turned around and there it was!
No problem! I like visual aids
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Old 09-21-2010, 03:33 PM   #60
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I've made the chocolate version and loved it. Today I tried vanilla praline. I omitted the chocolate candy and the cocoa and added a tablespoon of DiVinci's praline syrup. I used a combination of xylitol, erithritol and Splenda (just guessed at amount), boiled it for the requsite 7 minutes, removed it from the heat and added 2 tablespoons butter (remembered my mama always beat some butter into her fudge after cooking), 2 teaspoons vanilla, 2 scoops of Designer Whey Praline Vanilla flavor and chopped pecans. It's a lovely caramel color and tastes like a soft praline. I love it!!!! I'm not sure if it's going to get very firm since it's not cold yet. Don't really care if I have to eat it with a spoon 'cause I'm crazy about the flavor!
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