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Old 12-17-2010, 08:21 AM   #181
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NOT ONE BIT! You are one of the sweetest LCFs I know! Thanks for the peanut butter fudge recipe and for trying it for us!
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Old 12-17-2010, 10:04 AM   #182
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Quote:
Originally Posted by crazywoman-n-wy View Post
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.
Billie, I used the cream of tarter because it is supposed to act like corn syrup in small amounts. It did help the fudge I made with unsweetened chocolate before. I think the problem was that I could not get it to the right temp. I will just leave out the protein powder next time. It is just as good without it and it is smoother in texture.
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Old 12-17-2010, 10:26 AM   #183
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Quote:
Originally Posted by beeb View Post
NOT ONE BIT! You are one of the sweetest LCFs I know! Thanks for the peanut butter fudge recipe and for trying it for us!
AWW Thank you Linda I try and be sweet..it's in my nature.
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Old 12-17-2010, 01:50 PM   #184
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Quote:
Originally Posted by drjlocarb View Post
Billie, I used the cream of tarter because it is supposed to act like corn syrup in small amounts. It did help the fudge I made with unsweetened chocolate before. I think the problem was that I could not get it to the right temp. I will just leave out the protein powder next time. It is just as good without it and it is smoother in texture.
I thought that was probably why you added it. I had never heard of that till Kevin put it in one of his recipes some time back. Was just curious if that was why you added it here.
I might have the same problem with it here. May have to cook it longer at this high altitude. I've made very little candies, and fudge here. And it has been a long time since I did make any fudge here. So don't remember how long I had to cook it, or how it turned out.
To me "real fudge" is grainy, so that won't bother me. Tho I liked the marshmallow fudge that a poster had mentioned before, that was not "real" fudge to me. Very good, but different.
*******************************
I've gotta tell you guys something. (make a confession)
I was in Sams and found the table cream at a great price! (Or so I thought!!!) I decided to buy 4 cases to have on hand when I ran out of cream. (I live where I can get caught for a week or so, and not get out to town because of the weather and/or road conditions. Try to keep things stocked up.) Anyway, I decided yesterday that I might just try this fudge. I went down & got a can, and as I was bringing it up, was looking at the label (fine time to look at the label, but better than after I used it!). It was a bigger size than I remembered the table cream to be. Then I turned it over and looked at the carb count. (22 carbs in a 2 TBsp serving!) At a closer look at the label, I realized it was not table cream, but sweetened condensed milk!!! First thing I noticed was the sugar in the ingredients. The name was in Spanish, and I know that Leche means milk, but didn't understand the rest! I thought I knew what I was getting! It actually is La Lachera. I just didn't look close enough. I was excited to find it for under a dollar a can. (Still a Great price if you use sweetened condensed milk!) Well, so much for finding the table cream for under a dollar a can! Now I have 4 cases of sweetened condensed milk.

I do have 1 can of the right stuff, I had bought either at Big Lots or Wal*Mart awhile back. It is in the fridge, so maybe I'll give it a try in a few.
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Old 12-17-2010, 01:58 PM   #185
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Quote:
Originally Posted by drjlocarb View Post
Billie, I used the cream of tarter because it is supposed to act like corn syrup in small amounts. It did help the fudge I made with unsweetened chocolate before. I think the problem was that I could not get it to the right temp. I will just leave out the protein powder next time. It is just as good without it and it is smoother in texture.
? for you. Have you done what I have put in bold print in your quote already and if so did the fudge set up as it is suppose to?

Thanks!
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Old 12-18-2010, 11:07 AM   #186
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Hi Beep, Not with your recipe. I have made fudge with the table cream twice and once it did set up and once it did not. I don't have a candy thermometer and I think that would help. One of the times I did not get any liquid from the cream and I think that makes a difference too. Not that it doesn't taste good, but I would like to be able to set it out on the cookie plate without it turning into a puddle.

I would like to be able to use unsweetened chocolate. The sf stuff seems to disappear about the time I get things just right, so I am trying to make things with stuff I can find.

Last edited by drjlocarb; 12-18-2010 at 11:10 AM..
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Old 12-22-2010, 08:31 PM   #187
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made this tonight....

I used Bakers unsweetened chocolate squares and some coco from the HyVee store that zeros out on the carbs.
I had some vanila caramel PP, but not enough. So I made the rest of the measurment with some cinnamon bun PP.

After reading the posts....some set up, some did'nt....I used the "healthier" scoop in the PP. Seems my packages came with 2 DIFFERENT size scoops...LOL

Just pulled it out of the frig....WONDERFULL !!!!!

Dh will be very excited...seems he likes to have pieces of fudge with his POPCORN !!!!


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Old 12-23-2010, 09:25 AM   #188
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I have the two cans of Table Cream in the fridge,but I have no protein powder. How and when would I add Knox gelatin? If I were to use real sugar (mea culpa), how much should I use? I can't imagine putting 2 and a 1/2 cups of sugar in anything.

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Old 12-23-2010, 01:05 PM   #189
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Jan...Several years ago I used to eat popcorn along with a box of Junior mints. I guess eating something salty then something sweet really hit the spot!
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Old 12-23-2010, 01:12 PM   #190
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I have the two cans of Table Cream in the fridge,but I have no protein powder. How and when would I add Knox gelatin? If I were to use real sugar (mea culpa), how much should I use? I can't imagine putting 2 and a 1/2 cups of sugar in anything.

Pat
I believe someone said the Knox didn't work, but I could be wrong here. You may want to look through the posts for this answer. And I agree 2 & 1/2 cups sugar is just crazy for this recipe. I would start with 1/3 of a cup and taste test from there.

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Old 12-23-2010, 01:58 PM   #191
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Thanks, I just picked up a single serve size of Jay Robb protein powder. I'm at my son's for Christmas and he won't let me use artificial sweeteners for the DGDs, so I'll try with 1/2 cup of sugar and taste test.

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Old 12-30-2010, 08:35 PM   #192
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bump
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Old 01-01-2011, 08:32 PM   #193
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The fudge is delicious

Beeb,

I finally made it yesterday. I was very careful about waiting until
it boiled to time it for the seven minutes. It reminded me of many
decades ago when my mother made 7 min. frosting and she used
to get so antsy while beating that frosting I let it boil for the full
7 minutes or more. The pan that I poured it into was not the exact
size of yours, so it wasn't as high. I used chopped toasted pecans
in it. While it set up and I can cut it into pieces, it is just a tad
too soft. Will you please tell me the exact measurements of
the pot that you cooked the fudge in? I would appreciate that.
I used the Designer Protein Powder as you did. Instead of milk
chocolate (DH prefers dark) I used semi-sweet sugar free chips.

Will make it again. Love the taste and creaminess.....Thank you.
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Old 01-02-2011, 12:13 PM   #194
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Beeb,

I finally made it yesterday. I was very careful about waiting until
it boiled to time it for the seven minutes. It reminded me of many
decades ago when my mother made 7 min. frosting and she used
to get so antsy while beating that frosting I let it boil for the full
7 minutes or more. The pan that I poured it into was not the exact
size of yours, so it wasn't as high. I used chopped toasted pecans
in it. While it set up and I can cut it into pieces, it is just a tad
too soft. Will you please tell me the exact measurements of
the pot that you cooked the fudge in? I would appreciate that.
I used the Designer Protein Powder as you did. Instead of milk
chocolate (DH prefers dark) I used semi-sweet sugar free chips.

Will make it again. Love the taste and creaminess.....Thank you.
I used a small sauce pan 5 1/2 inches across the top and 3 inches deep but I'm thinking that the size of the sauce pan wouldn't be the problem because I have made double and triple batches in several different pans with no problem of soft fudge.

I'm thinking that some of the measuring cups in different Whey PP containers are different and this is why this fudge is soft for some and not for others. I am going to suggest to everyone that they use 2/3 a cup of the protein powder instead of using the scoop that comes in the container.

My scoop is exactly 1/3 of a cup and I have used this same scoop all the time, transferring it from container to container, and throwing out the scoops that comes in the new containers.

Maybe this will help to solve the mystery of the soft fudge outcome with some.

I'm also not sure if the SF chips make a difference in helping this to stay softer. Never used them so not sure.
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Old 01-02-2011, 12:17 PM   #195
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OMG...I am running to the store NOW to try this!!!
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Old 01-02-2011, 12:26 PM   #196
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I have made this fudge 4 times now and I have never had a problem with it getting firm, I don't understand the problem so many have. I have used SF chips twice now and the results are the same as when I used the unsweetened Bakers Choco bar. My PP scoops is 1.3 of a cup also
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Old 01-02-2011, 02:30 PM   #197
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Beeb thanks for getting back to me.

I think you are correct. The problem is in the measurement
of protein powder. I just measured & both scoops came to
quite a bit less than 2/3 c. I'll change my recipe to read 2/3c.
pro powder and will report when this fudge is gone and I
make a new one. I didn't really think that the milk choco vs.
semi sweet chips would make a difference as I've made ganache
and had great results.

Pirate Lady:

Congratulations on the great job that you have done
with weight loss. Best wishes that you get to your
goal even sooner than you planned
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Old 01-02-2011, 02:45 PM   #198
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Thanks Barbo.
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Old 01-02-2011, 03:03 PM   #199
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After having some of our LCFs having problems with this recipe being too soft I believe I have found the problem; different Whey PPs have different size scoops and that seems to be the issue, as you can read in Barbo's and mine conversation in posts #s 193, 194 and 197.

I have now fixed the recipe below to read 2/3 cup of PP instead of 2 scoops. I'm hoping this will solve the soft fudge problem!


Table Cream Fudge

2 cans (7.6 oz each ) Nestle Table Cream Chilled
6 Tbsp of sugar sub. of your choice
3 oz Sugar - free Milk Chocolate--broken into pieces
4 Tbsp unsweetened cocoa of choice
2 tsp vanilla
2/3 cup unflavored (or flavored) Protein Powder
10 almonds or nuts of choice, chopped (optional)

Chill the cans of cream in the refrigerator for several hours or overnight. Carefully drain all the liquid from each of the cans of chilled cream. Put the remaining solid cream in a heavy stainless sauce pan. Add the sweetener and stir.
Over medium heat, bring to boil.
Boil, stirring constantly, for 7 minutes. You may need to lower the heat during cooking, also.
Just stir continually to prevent scorching.

Remove from heat immediately and add:
Milk Chocolate pieces and stir until melted.
Add the cocoa 1 Tbsp at a time, stirring until incorporated after each addition.
Stir in vanilla.
Stir in Protein Powder
Stir in nuts (if using)

Grease a 5" X 7" pan (or approximately this size) with cooking spray or lightly with butter
Pour cooked fudge into the pan spreading fudge with a spatula to cover bottom of pan. Try to make spread as even as possible for uniform pieces when cut after chilled
Chill for 3 or 4 hours. Cut into 30 small pieces (or larger if you prefer) and enjoy!!

Store, covered, in fridge. I put mine in a zip lock baggie.

This is the Nutritional Facts for 30 pieces: (*NOTE: I use Protein Powder with 2 carbs per scoop so if you are using PP with less or the gelatin your carb count will be lower)

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 31
Calories 37

% Daily Values*
Total Fat 3.39g 5%
Saturated Fat 1.795g 9%
Polyunsaturated Fat 0.067g
Monounsaturated Fat 0.178g
Cholesterol 7mg 2%
Sodium 9mg 0%
Potassium 12mg
Total Carbohydrate 1.31g 0%
Dietary Fiber 0.5g 2%
Sugars 0.16g
Protein 0.79g

Net Carbs: 0.81g
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Old 01-03-2011, 03:30 PM   #200
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I looked in 4 stores today and couldnt find "table cream". Is it called something else, they had evaporated milk and condensed milk, that was it. I really want to make this recipe and have everything else.
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Old 01-03-2011, 04:17 PM   #201
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I looked in 4 stores today and couldnt find "table cream". Is it called something else, they had evaporated milk and condensed milk, that was it. I really want to make this recipe and have everything else.
You will most likely find it in the International or Mexican section of your food store. It is called Media Crema. I get mine at Walmart, Shop Rite and Stop & Shop.

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Old 01-03-2011, 04:23 PM   #202
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UGH!!! Thanks, I never thought about looking there. Guess I will look tomorrow when I am out and about.
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Old 01-03-2011, 08:00 PM   #203
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Found it!!! $2.49 a can, wow
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Old 01-03-2011, 09:42 PM   #204
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I get mine from Big Lots for $1.20 here in NC
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Old 01-03-2011, 09:47 PM   #205
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Found it!!! $2.49 a can, wow
I promise the fudge is well worth the price! Glad you found it!
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Old 01-04-2011, 05:51 AM   #206
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what brand is the best unflavored protein powder with the fewest carbs?
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Old 01-06-2011, 01:52 PM   #207
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I've tried making this twice and neither time did it get hard. It still tasted good, a cross between a cake icing and a mousse, but I wish it got hard to cut into pieces to pick up.
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Old 01-06-2011, 02:57 PM   #208
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I've tried making this twice and neither time did it get hard. It still tasted good, a cross between a cake icing and a mousse, but I wish it got hard to cut into pieces to pick up.
Did you see my post about PP scoop all being different sizes? I rewrote the recipe to say that we need 2/3 cup of PP instead of 2 scoops.

Maybe this will help.
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Old 01-06-2011, 04:24 PM   #209
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I get mine from Big Lots for $1.20 here in NC
I bought 2 cans at Wal*mart here a few days ago. They were 1.49 a can. The are about that same price (maybe a penny or 2 up or down) at my Big Lots. There is very little savings one over the other for that here.
I have never seen it as cheap as $1.20 a can. We pay a lot more here for a lot of or most things tho.

All Wal*Marts and Big Lots have different prices. They are are not created equal (meaning each store respectivley, not to one another..... did that make sense?).


OH, and not all protein pwds will act the same in recipes either. Sad, but true.

Last edited by crazywoman-n-wy; 01-06-2011 at 04:29 PM..
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Old 01-06-2011, 04:50 PM   #210
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I have mine in the fridge setting now. I added a little mint flavoring, not sure if this will make it not set. I had to try it with a finger dip and it is so wonderful. I put 10 chopped cashews in. Should be ready in time for a before dinner snack! I cant wait.
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