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Old 09-21-2010, 04:52 PM   #61
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Well, my vanilla praline fudge is now cold and it did set up and it cut just fine. There's a nice sticky quality to it reminiscent of the soft sticky pecan pralines sold in some Mexican restaurants.
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Old 09-21-2010, 05:44 PM   #62
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Well, my vanilla praline fudge is now cold and it did set up and it cut just fine. There's a nice sticky quality to it reminiscent of the soft sticky pecan pralines sold in some Mexican restaurants.
Finally!! I'm so glad someone got to make this recipe and it came out good. I was starting to think I made up the whole thing in my head; pictures, thread and all!!!

So glad you like it and I'm going to try your recipe ASAP, it sounds divine!!!
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Old 09-22-2010, 11:57 AM   #63
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OK, I have finally made this!! In the fridge now cooling. I followed the directions in Post #1 exactly and it tastes fabulous!!!! I don't care if it sets or not---tastes like frosting if it won't!!! I didn't use nuts, but maybe should have added them. That is one way to guarantee that my family won't eat it! LOL. Cannot wait to try it when it is cooled. Thanks again for a great recipe. I am so glad I bought 4 cans of the cream instead of just 2!
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Old 09-22-2010, 01:44 PM   #64
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Wow, how do you stay out of the fridge with this stuff in there? I too made the fudge almost exactly, and it is FABULOUS. I didn't have much of a selection of nuts (somehow, smokehouse almonds did not sound quite right) but I did have some of those cocoa covered almonds. I chopped up 10 of those in my chopper.

Since this turned out so perfect, I decided to try peanut butter fudge. It tastes fantastic, just like what I used to make, but I don't think it is going to set up as firmly, it needs some work. I will check it soon (since I can't stay out of the fridge) and see if it actually worked. If it doesn't, it looks like I will have to cover balls of it in chocolate and make peanut butter truffles.

I used the vanilla Body Fortress pp from Walmart, I always have it on hand as it works really well in pumpkin bread. I also chilled my cans upside down, and when I popped the tops, all of the liquid was on the top, easy peasy.

Thanks for a terrific recipe,
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Old 09-22-2010, 03:41 PM   #65
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Originally Posted by christyjo View Post
Wow, how do you stay out of the fridge with this stuff in there? I too made the fudge almost exactly, and it is FABULOUS. I didn't have much of a selection of nuts (somehow, smokehouse almonds did not sound quite right) but I did have some of those cocoa covered almonds. I chopped up 10 of those in my chopper.

Since this turned out so perfect, I decided to try peanut butter fudge. It tastes fantastic, just like what I used to make, but I don't think it is going to set up as firmly, it needs some work. I will check it soon (since I can't stay out of the fridge) and see if it actually worked. If it doesn't, it looks like I will have to cover balls of it in chocolate and make peanut butter truffles.

I used the vanilla Body Fortress pp from Walmart, I always have it on hand as it works really well in pumpkin bread. I also chilled my cans upside down, and when I popped the tops, all of the liquid was on the top, easy peasy.

Thanks for a terrific recipe,
christyjo
Here is a peanut butter fudge recipe that does set up, just stick in freezer if your interested...I made it last night for hubby....very hard to stay out of

1 stick butter
1/2 cup peanut butter
2 oz cream cheese
1 cup granular splenda
2 scoops vanilla protein powder ( i used chocolate)
1 tsp vanilla

Melt the butter and peanut butter in microwave for 2 minutes. Stir. Microwave for another 1 minute. Remove and stir in vanilla and cream cheese until ceam cheese is melted completely. Stir in splenda and protein powder. Grease a 6 1/2 dish, pour contents in dish and freeze until firm..

I actually just buttered a glass pie plate and used that....very easy and very good...
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Old 09-22-2010, 04:40 PM   #66
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I made this, it's wonderful! Mine set up, but it's still quite sticky and leaves me with chocolate covered hands, I didn't follow the recipe exactly though! To me it reminds me of a very thick chocolate mousse almost, very creamy.

I didn't have the Nestle table cream being in Canada, so I used Carnation thick cream. (It also comes in a can). Our cans aren't 7.6 oz so I had to appromixate, which may explain why my fudge didn't set up 100%! I also didn't have any sugar free milk chocolate so I chopped up an 85% chocolate Lindt bar, and upped the sweetener to one cup to compensate. ALSO I didn't realize I was almost out of protein powder so really I only have about 1.5 scoops in there! But it tastes WONDERFUL! I used chopped pecans, next time I'll probably put more in there, they are a bit sparse.

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Last edited by Hazelsmrf; 09-22-2010 at 04:51 PM..
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Old 09-22-2010, 07:24 PM   #67
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Here is a peanut butter fudge recipe that does set up, just stick in freezer
The wonderful thing about the original recipe is it DOESN'T have to be frozen or kept in the freezer. The Table Cream Fudge will stay great in the fridge or even in a cooler for hours on end. I have even taken it with me without refrigeration and it was just fine!!
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Old 09-23-2010, 05:56 AM   #68
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Wow, how do you stay out of the fridge with this stuff in there?
christyjo
Very simply!! I made it and went to work just a short while later LOL!!!!

I will have to remember to chill my cans upside down for next time. What a great tip!
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Old 09-23-2010, 06:51 PM   #69
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The wonderful thing about the original recipe is it DOESN'T have to be frozen or kept in the freezer. The Table Cream Fudge will stay great in the fridge or even in a cooler for hours on end. I have even taken it with me without refrigeration and it was just fine!!
Sorry beeb didnt mean to thread jack your recipe, just saw someone mention peanut butter fudge and had just made it last night and saw others struggling with getting it to set up....had a recipe like the old fashioned fudge off the marshmallow creme jar that sets up and wanted to share..wasnt competing in anyway with yours...my apologies...
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Old 09-25-2010, 01:07 PM   #70
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Sorry beeb didnt mean to thread jack your recipe, just saw someone mention peanut butter fudge and had just made it last night and saw others struggling with getting it to set up....had a recipe like the old fashioned fudge off the marshmallow creme jar that sets up and wanted to share..wasnt competing in anyway with yours...my apologies...
No apology necessary. It's always good to have different takes on a theme and your PB fudge sounds delicious.

Thanks!
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Old 10-30-2010, 03:23 PM   #71
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Im going to make this right now! My camera was just returned to HSN, so I will take pics with my Blackberry!

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Old 10-30-2010, 03:35 PM   #72
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Im going to make this right now! My camera was just returned to HSN, so I will take piss with my Blackberry!
HMMMM.....take "piss" with your Blackberry? I've heard of doing lots of things with Blackberries, but never this!

Just joking! Really looking forward to your review and the pics you are going to take!
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Old 10-30-2010, 04:15 PM   #73
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OMG. Hilarious! I fixed mine, and you quoted it!

Anyways, my fudge is in the fridge! I stirred for the 7 min boil. Very easy to make. I have always made a recipe that has been in my family for 60 years. It is the one on the back of the Hersheys can ~ Cocoa fudge.

To Die For.

I will take pictures soon ~ before the first bite!

Maybe.
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Old 10-30-2010, 05:45 PM   #74
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yummy-thanks for the recipe
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Old 10-31-2010, 11:37 AM   #75
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bumping thank you
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Old 11-01-2010, 06:10 PM   #76
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Beep, did we determine which protein powder and how much you used to make this a solid fudge?

How big is your scoop?

Does the ptn pwd need to be dissolved first to keep it from being grainy?

Last edited by drjlocarb; 11-01-2010 at 06:13 PM..
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Old 11-02-2010, 03:48 AM   #77
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Came out perfect and is all gone!! Loved this ~ very easy to make too! Must boil those 7 min ~ I may put a tad bit more splenda in next time.

My pictures are not all that great with my cell
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Old 11-02-2010, 05:28 AM   #78
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can yall please tell me where you buy table cream? i looked at wal mart here they didnt have it ..is it locted near the can cream and does it say table cream on it ?
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Old 11-02-2010, 06:07 AM   #79
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Came out perfect and is all gone!! Loved this ~ very easy to make too! Must boil those 7 min ~ I may put a tad bit more splenda in next time.

My pictures are not all that great with my cell
Looks YUMMY and so glad you liked the recipe!!! LOVE Frankenstein getting ready to eat the fudge, too!!

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can yall please tell me where you buy table cream? i looked at wal mart here they didnt have it ..is it locted near the can cream and does it say table cream on it ?
I found Nestle's Table Creme or Media Crema in the Mexican Food section of Walmart and my local grocery chain store.

HTH

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Beep, did we determine which protein powder and how much you used to make this a solid fudge?

How big is your scoop?

Does the ptn pwd need to be dissolved first to keep it from being grainy?
As the recipe states you need 2 scoops of protein powder and my scoop is 1/3 of a cup. So that would be 2/3 of a cup of protein powder in this recipe.

IF you make this recipe exactly like printed you will have a smooth, creamy fudge. I did not dissolve the PP first, just added as stated in the recipe.

THIS NEEDS TO BE BOILED THE FULL 7 MINUTES TO COME OUT PERFECT! The timing on this recipe CAN NOT be tweaked, or it doesn't come out firm or smooth. Please take all our words of the people who have had success with this recipe!
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Last edited by Beeb; 11-02-2010 at 06:08 AM..
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Old 11-02-2010, 06:06 PM   #80
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Beeb, have you made a peanutbutter version of this table cream fudge yet?
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Old 11-02-2010, 07:07 PM   #81
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Beeb, have you made a peanutbutter version of this table cream fudge yet?
No, the peanut butter version that is posted on this thread does not use the table creme the original recipe uses.
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Old 11-06-2010, 04:05 PM   #82
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I made this with Carnation Thick cream as I'm in Canada and can't find the Crema. I just grabbed 2 cans w/o realizing the sizing if off from the original recipe. So I had to cut the recipe down to 75% of the original (if anyone is in Canada and wants those, I can send them via PM). I also used 70% Lindt. The result is firm but I would have to add a LOT more sweetening next time. It is not sweet at all. It is a little sticky and reminds me of solid frosting (like when it gets old and hard). I've honestly never had regular chocolate fudge (always get my fave maple) so I'm not sure how close it is. This would be great in xmas molds as a very creamy chocolate treat.

I won't be making it again tho unless the thick cream goes on sale. At $2.60 a can and 2 lindt bars, it's a very pricey recipe here (but I wanted to try it for the fun of it!)

Thanks for the recipe,

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Old 11-08-2010, 03:01 PM   #83
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bumping so I can find it easy to find and print when I get to my computer sorry if I disappointed anyone.
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Old 11-14-2010, 01:06 PM   #84
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Here is a pic of my Table creme fudge: TY TY TY TY

It is so good!!!!!!

You have to hard boil this for the whole 7 mins because it gets to a soft ball stage.
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Old 11-14-2010, 03:12 PM   #85
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I just made this one. I used a 3.5 ounce, 72% dark chocolate bar, 4 tablespoons of Hersheys Special Dark Cocoa powder, 5 tablespoons of powdered xylitol, 1/4 tsp. NuNaturals 0 Carb stevia powder, and Designer Whey vanilla protein powder. I just put it in the fridge. If it comes OUT tasting anything like when it went IN - and it slices up like fudge - I will come kiss your feet, Linda!

I'll take pics when I cut it up.
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Old 11-14-2010, 04:55 PM   #86
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OK, so it's been in the fridge nearly 2 hours - just cut two small cubes to taste. It cut perfectly! I'll cut some more later and take a picture.

It's VERY VERY good. It's not overly sweet, because I used the dark cocoa and the dark chocolate - it COULD have the sweetness increased next time, but I actually rather like it this way!

I was rather afraid that the protein powder would make it grainy, but it's not.

It's very reminiscent of my grandmother's boiled fudge.

I'll make it again for sure, a double batch next time! Might add nuts, too.
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Old 11-14-2010, 07:09 PM   #87
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OK, as promised - dark chocolate (no nut!) fudge!

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Old 11-14-2010, 08:53 PM   #88
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OK, as promised - dark chocolate (no nut!) fudge!

BLESS YOUR SWEET HEART!! I'm so glad you like this recipe, Char and the pic of your dark chocolate fudge looks AMAZING!!

Now, about the "kiss my feet" thing, I think I'll pass! Just glad you made and are enjoying this yummy recipe!

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Old 11-14-2010, 09:14 PM   #89
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OK, OK, no foot licking, I promise.

The picture makes the fudge look like it might be grainy, but it is not. It has a really nice texture.

I think I'll try adding a few coarsely chopped pecans to the next batch!

THANKS for this one, girl, I really like it!
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Old 11-15-2010, 02:17 PM   #90
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OK, as promised - dark chocolate (no nut!) fudge!

OMgosh! That looks amaaaazzzing!
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