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Old 11-15-2010, 01:56 PM   #91
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Char...will powdered erythritol work as well as xylitol?
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Old 11-15-2010, 01:59 PM   #92
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Pam, I'm sure it will, but I don't know what the conversion factor is for powdered vs. granular - by weight would be the best way to figure it out I guess!
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Old 11-15-2010, 02:11 PM   #93
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For me, 1/4 cup erythitol granular =1/3 cup powdered. This is the conversion I get when I grind it myself.
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Old 11-15-2010, 02:18 PM   #94
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Thanks, Soobee, that's very helpful! :
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Old 11-15-2010, 02:45 PM   #95
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Thanks, Char and soobee!
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Old 11-20-2010, 08:26 PM   #96
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I am going to try this for Christmas. I can see how you can tweak this for different flavors. Like maybe add a little peanut butter or coffee crystals. I wonder how dried cranberries would taste? Or unsweetened coconut. Coconut would be pretty on top.
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Old 11-21-2010, 05:04 AM   #97
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Oh wow, Char! Thanks for the pictures. I ordered some Table Cream online since I couldn't find it locally. I can hardly wait for it to come in so I can make some. I love Linda's recipes! Think I will add some pecans too.
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Old 11-21-2010, 12:26 PM   #98
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I found my Table Cream at Big Lot's today. going to try and make some this week.
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Old 11-24-2010, 06:26 AM   #99
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Just made these. Can't believe how easy they were to make. It's in the fridge setting upright now. Now if I can stay out of it until it sets up. The stuff on my spatula was very good.I did a dark chocolate version since that is what I had on hand. I will be making this again probably w/ some tweaks.
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Old 11-24-2010, 06:37 AM   #100
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I have SF chocolate mini chips AND unsweetened baking chocolate squares. Which one would be the best to use?
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Old 11-24-2010, 08:45 AM   #101
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Well I just cut my fudge up. Excellent. I use a bigger pan than was called for my pieces weren't as big and I got about 106 1"x 1" pieces. They may be small but they sure are rich. When I can figure out how to post a picture I will.
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Old 11-25-2010, 08:36 AM   #102
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I made mine early this morning, it looks like it is going to be awesome, It was nice and thick like fudge is suppose to be. The only thing I did different was added 1 stick of butter to it (I might reduce that to 1/2). Also my Table Cream had no liquid in it but it came out fine. Thanks Pooti for a fabulous recipe
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Old 11-25-2010, 10:05 AM   #103
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what brand of SF milk chocolate bar is being used for this fudge?
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Old 11-25-2010, 10:11 AM   #104
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I used Bakers Unsweetened Chocolate. I also had SF chocolate chips but the carb count was higher on them.

Last edited by piratewoman; 11-25-2010 at 10:55 AM..
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Old 11-25-2010, 10:57 AM   #105
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Pooti, it is delicious. I just tried a piece and OMG it was fabulous. I imagine when I get in tonight from work DH will have put a hurting on it.
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Old 11-25-2010, 07:19 PM   #106
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I would like to apologize to parrotchic and Tater Head for posting this recipe without giving them credit for the originals.

Parrotchic made the original version of this back in 2004, then Tater Head did another version of parrotchic's recipe in 2006.

I always give credit where credit is due, but for some reason this time I didn't do it and I feel terrible.

We have these 2 LCFs to thank for the original recipe which I tweaked now, 2010. Without their ideas and recipes we would not have this great fudge.

THANKS PARROTCHIC AND TATER HEAD!
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Last edited by Beeb; 11-25-2010 at 07:21 PM..
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Old 11-25-2010, 07:40 PM   #107
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beeb...what brand of sf milk chocolate did you use?
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Old 11-26-2010, 08:17 AM   #108
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I've just read through this whole thread again and I see mentions of peanut butter fudge but I don't see where anyone has made a peanut butter version using the table cream. Has anyone tried it? Beeb or Char - how much peanut butter do you think we should sub for the chocolate and cocoa? Do you think just changing those two things and leaving the other ingredients the same would work or should we increase the protein powder, I'm thinking the peanut butter would melt and make the mixture too liquid to firm up without more protein powder -- what do you think?
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Old 11-26-2010, 09:31 AM   #109
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Char - did you make the full recipe? What size pan did you use?
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Old 11-26-2010, 10:15 AM   #110
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Quote:
Originally Posted by Tweaker Geek View Post
I've just read through this whole thread again and I see mentions of peanut butter fudge but I don't see where anyone has made a peanut butter version using the table cream. Has anyone tried it? Beeb or Char - how much peanut butter do you think we should sub for the chocolate and cocoa? Do you think just changing those two things and leaving the other ingredients the same would work or should we increase the protein powder, I'm thinking the peanut butter would melt and make the mixture too liquid to firm up without more protein powder -- what do you think?
I just read through this thread cause im on a cooking kick lol..
I just wanted to add that I bet that the pb2 (powdered peanutbutter) would be reallllllly good for this recepie..
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Old 11-26-2010, 11:36 AM   #111
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I am sorry beeb for not giving you the credit so so richly deserve for your delicious tweaked recipe, call it a Splenda and Chocolate overload.
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Old 11-26-2010, 03:10 PM   #112
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I am sorry beeb for not giving you the credit so so richly deserve for your delicious tweaked recipe, call it a Splenda and Chocolate overload.
No harm, no foul! But again this is just my TWEAK, the originals are where I got the ideas so parrotchic and Tater Head still deserve all the credit!
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Old 11-26-2010, 03:11 PM   #113
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what brand of SF milk chocolate bar is being used for this fudge?
I use the Simple Lite Milk Chocolate, but I'm sure any SF milk chocolate would be fine, even the Hersey's SF Chips.

HTH
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Old 11-26-2010, 08:18 PM   #114
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beeb, thanks sweetie. Do you think you could come up with other flavors of this yummy fudge. My DH is eating himself into bliss with it but it's too chocolatey for me as I have never been a big fan of any kind of chocolate. My family and friends in NC are my guinea pigs before I make it and go home at Christmas so I want to try and make a different flavor. Thanks
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Old 11-26-2010, 08:59 PM   #115
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Quote:
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I use the Simple Lite Milk Chocolate, but I'm sure any SF milk chocolate would be fine, even the Hersey's SF Chips.

HTH
Thank you... I haven't ever seen a sf milk chocolate bar so that helps a lot!


Had dh pick up all the ing for this today. I had him get a 85% lindt bar. Will try making iat tomorrow nite.
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Old 11-27-2010, 04:05 AM   #116
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I used the Hershey sf bars, the ones in the bag. Worked as pictured.

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Old 11-27-2010, 05:53 AM   #117
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oh cool...how many of the bars did you use?
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Old 11-27-2010, 09:19 AM   #118
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Char - did you make the full recipe? What size pan did you use?
TG - I did make the recipe with the 2 cans of table cream - it made about 1/2 a pie pan of fudge. It was quite thick and "stayed put" when I spooned and smoothed it into the pie pan, just shaped it up and let it set in the fridge and got those nice pieces you see in my picture!
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Old 11-27-2010, 07:16 PM   #119
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i made this tonight! TWICE!

first time i used half 85% lindt and half sf hershey's chocolate (the little ones in a bag). consistancy was beautiful when i poured it in the pan! taste...awesome! more like a dark chocolate, though, as it could have used more sweetener. i used 3T xylitol and 12 drops ezsweets.

second batch i used all hersey's for the chocolate....which is a whole bag, btw. used more sweetener. this one seemed not quite as thick as the first batch when i poured. still puuurrty tho! tasted awesome!

can't wait to try them tomorrow when they are set up. i'm taking them to mom's for Thanksgiving. i also made LC cheesecake and PB fudge. dh smoked a turkey, a pork loin, and a brisket to take.

so glad i stumbled upon this recipe!
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Old 11-27-2010, 07:28 PM   #120
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Dh just finished off the pan of fudge. I got 2 pieces which is ok by me. Now he wants PB and Choc-PB, I think we have created monsters lol.
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