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Old 12-06-2010, 01:41 PM   #151
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Originally Posted by 3bees~1flower View Post
weird to hear others are having trouble with esweets...mine tastes just fine. the one i made with a bag of the sf hershey milk choc bars literally tastes like "sugar" fudge.
Ok, where are you finding the sugar free hershey chips? I've looked everywhere and can't find them. I even went to their product locator page on their website and all the stores they say carry them don't!
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Old 12-06-2010, 01:52 PM   #152
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I think it is the sf Hershey bars, not chips? I used the bars (Walgreens, Walmart) and mine sets up perfectly.

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Old 12-06-2010, 08:29 PM   #153
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yeah, the candy bars, the little ones. although i do have access to the chips as well. my walmart and local grocery has them.
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Old 12-06-2010, 09:40 PM   #154
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I got mine from Wally World
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Old 12-06-2010, 09:53 PM   #155
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Since splenda is out, are most people using either erythritol or xylitol with touch of stevia extract?

I made some "Hershey's" syrup with erythritol and it crystallized something awful! Has anyone had a problem with erythritol crystallizing in this recipe?
Anyone know?
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Old 12-06-2010, 10:11 PM   #156
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Quote:
Originally Posted by WildflowerMama View Post
Since splenda is out, are most people using either erythritol or xylitol with touch of stevia extract?

I made some "Hershey's" syrup with erythritol and it crystallized something awful! Has anyone had a problem with erythritol crystallizing in this recipe?
I had this happen to me when making my recipe for almond butter cups. I think it was too hot when I added the cocoa and that is why the erythritol crystallized. I used Diabetesweet in the first time I made the fudge recipe and then a combo of Ideal and Nuvella sweetener in some others. Also used Truvia in one of them I made without a problem.

HTH
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Old 12-07-2010, 08:03 AM   #157
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What would I have to add to unsweetened bakers chocolate to make it sf milk choc to sub into this recipe?
I guess the answer is NO, you can't do that.
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Old 12-07-2010, 08:06 AM   #158
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.

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Old 12-07-2010, 02:15 PM   #159
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Would dry milk plus sweetener work?
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Old 12-07-2010, 05:18 PM   #160
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Beeb!
I just put mine in the fridge! Even if it's spoon fudge in a few hours I don't care because the stuff I licked off the spoon was delish!

Thank u

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Old 12-08-2010, 09:20 PM   #161
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Mine set up really well! But now I can't stay out of it lol.
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Old 12-08-2010, 09:39 PM   #162
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Originally Posted by drjlocarb View Post
I guess the answer is NO, you can't do that.
Not positive it would work, you might want to ask beeb, but you might be able to try using the cocoa powder/butter/sugar sub ratio and making your own chocolate.....just a thought
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Old 12-08-2010, 09:55 PM   #163
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Originally Posted by drjlocarb View Post
What would I have to add to unsweetened bakers chocolate to make it sf milk choc to sub into this recipe?

Have you looked Lauren's Healthy Indulgences blog? She has a recipe for making your own milk chocolate by adding sweetener, palm oil and powdered milk to unsweetened chocolate.
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Old 12-09-2010, 10:08 AM   #164
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Thanks for the help and suggestions. I am looking into making my own. It will be chocolate so can't be bad. Just have to find MORE ingredients. I think the powdered milk is high in carbs. Looking into different recipes.

Thanks!
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Old 12-09-2010, 06:33 PM   #165
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Originally Posted by drjlocarb View Post
Thanks for the help and suggestions. I am looking into making my own. It will be chocolate so can't be bad. Just have to find MORE ingredients. I think the powdered milk is high in carbs. Looking into different recipes.

Thanks!
I dont know if this will help much but..

to make

1 ounce semi sweet chocolate mix:
1.5 Tbsp unsweetened cocoa powder & 1 Tbsp sweetener & 1/2 Tbsp unsalted butter

for 1 ounce sweet baking chocolate mix:
1 Tbsp unsweetened cocoa powder & 1/2 tsp sweetener & 1/4 tsp unsalted butter

If you need it melted, micro very slowly and stir after each 15 second intervals until fully melted..hope that helps some
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Old 12-09-2010, 07:27 PM   #166
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Missouri, that is exactly what I was looking for. Thanks!
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Old 12-11-2010, 05:39 AM   #167
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I made this recipe yesterday. It is so delicious. Definitely will make again. I did add more sweetener, but that might be necessary because I used dark chocolate instead of milk chocolate. Also I had no liquid to drain from the crema, so I boiled the whole thing for 8 minutes, I took the temperature of the boiled crema on a candy thermometer, and mine came out tom 190 degrees. I want to be able to duplicate my results.
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Old 12-12-2010, 03:39 PM   #168
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Quote:
Originally Posted by drjlocarb View Post
What would I have to add to unsweetened bakers chocolate to make it sf milk choc to sub into this recipe?
Quote:
Originally Posted by drjlocarb View Post
I guess the answer is NO, you can't do that.
DrJ, I see no reason why you couldn't chop up unsweetened bakers chocolate & use it. You would have to add extra sweetener, and maybe a little cream (because of the recipe using milk choc, if you wanted the milk chocolate effect). Sorry, I'm not sure how much extra sweetener. Add a little and taste till it tastes right.

I hesitated to answer, because I've never made this recipe. Just can't get myself to use 2 cans of that creama ($$$) in a small batch of fudge. (Probably pay that much for LC SF candy, but just the same, it sure sounds like a lot of $$$. Call me cheap. )

Did I even come close to actually answering your question?
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Old 12-12-2010, 07:04 PM   #169
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Just can't get myself to use 2 cans of that creama ($$$) in a small batch of fudge. (Probably pay that much for LC SF candy, but just the same, it sure sounds like a lot of $$$. Call me cheap. )

Did I even come close to actually answering your question?
The Table Cream I buy at Walmart is $1.29 a can, and I have seen it in other stores for close to the same price. I can't buy LC SF candy anywhere close to this price in my area.
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Old 12-13-2010, 11:07 PM   #170
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Thanks Billie! I did try it with the unsweetened choc with more sweetener and some cream of tarter and tried to boil to soft ball stage. At 10 min it did not reach the right temp, so I just went ahead and did the rest of the steps. It did not set up. I am visiting a friend in CO. right now so maybe it is the Mile High effect!?
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Old 12-14-2010, 09:20 AM   #171
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Thanks Billie! I did try it with the unsweetened choc with more sweetener and some cream of tarter and tried to boil to soft ball stage. At 10 min it did not reach the right temp, so I just went ahead and did the rest of the steps. It did not set up. I am visiting a friend in CO. right now so maybe it is the Mile High effect!?
Could be the Mile High effect but I'm thinking if was the cream of tartar that was the problem. The unsweetened choc and more sweetener is just adding more of the right ingredient to this recipe but adding a different ingredient like the cream of tartar would change the chemical make up, I would think, making the other ingredients react differently.

Just a guess.
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Old 12-14-2010, 09:26 AM   #172
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I made DH some Sunday, it turned out great, I tweaked it some buy reducing the cocoa powder to 3 tbs and using SF choc chips and 1/4 cup natural PB to try and reduce the strong choc taste. Hubby said this one is a winner. I am scared to even try it. I think I'll let it be his.
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Old 12-14-2010, 02:00 PM   #173
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I made DH some Sunday, it turned out great, I tweaked it some buy reducing the cocoa powder to 3 tbs and using SF choc chips and 1/4 cup natural PB to try and reduce the strong choc taste. Hubby said this one is a winner. I am scared to even try it. I think I'll let it be his.
OMG, I am afraid to EVEN make your tweaked recipe! THIS ^^^^^ looks just freakin AMAZING!!!

Be brave, Piratewoman and taste it for us........let us know how it is, please!!
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Old 12-16-2010, 08:25 PM   #174
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Thanks Billie! I did try it with the unsweetened choc with more sweetener and some cream of tarter and tried to boil to soft ball stage. At 10 min it did not reach the right temp, so I just went ahead and did the rest of the steps. It did not set up. I am visiting a friend in CO. right now so maybe it is the Mile High effect!?
Well, it it was the high altitude effect, then I'd have problems too, cause I'm just higher than Denver! But I'm thinking it might have been the cream of tarter too.
Did you think I said cream of tartar, or just add it because other fudge recipes you've seen or used called for it. I know Kevin made a fudge once which called for it. First time I had ever heard of using cream of tartar in fudge.
If I decide to make it, I will probably use unsweetened chocolate and extra chocolate, but no added cream. I like dark chocolate better than milk chocolate. Maybe I'll try it sometime.

Last edited by crazywoman-n-wy; 12-16-2010 at 08:37 PM.. Reason: removed question I found answer to
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Old 12-16-2010, 09:12 PM   #175
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Linda this tweaked recipe is the BOMB, I am scared of this fudge, I could go off the *wagon* with this one. I ate 1 piece and let the hubby have the rest. I have a winner to take to my moms for Christmas.
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Old 12-16-2010, 09:33 PM   #176
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Linda this tweaked recipe is the BOMB, I am scared of this fudge, I could go off the *wagon* with this one. I ate 1 piece and let the hubby have the rest. I have a winner to take to my moms for Christmas.
OH NO!!! Now I GOTTA try your tweak!!
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Old 12-16-2010, 09:37 PM   #177
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Linda yours is the best. I have never cared for chocolate so the PB helps calm the taste down some. When I made your recipe, my DH had all of it eaten in about 3 day...and he LC's. After it was gone he would sit on the sofa and whine FUDGE, I refused to make him any more for awhile..PIG!!!

Last edited by piratewoman; 12-16-2010 at 09:39 PM..
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Old 12-16-2010, 09:57 PM   #178
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Linda yours is the best. I have never cared for chocolate so the PB helps calm the taste down some. When I made your recipe, my DH had all of it eaten in about 3 day...and he LC's. After it was gone he would sit on the sofa and whine FUDGE, I refused to make him any more for awhile..PIG!!!
You are just too mean!!!
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Old 12-16-2010, 09:59 PM   #179
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Old 12-16-2010, 10:08 PM   #180
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As with all recipes, no two people are likely to make this exactly the same - conditions and techniques will vary, as will ingredients. Some things others like I detest (like the pumpkin sausage soup, BARF! ) so there's that entered into the equation as well!
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Oh wow.......I hated that soup too............Gag.
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