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Old 01-18-2011, 09:45 AM   #241
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I have a new question. I have made the fudge successfully twice, so it has nothing to do with it setting up! My son tried some table cream in his coffee, didn't like it, and left me an open can. I turned it into beeb's condensed milk. I know there are fudge recipes made with condensed milk, so what do you think I need to add to beeb's to make it into fudge? It already has some sweetener and some protein powder in it.

Becky
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Old 01-18-2011, 10:17 AM   #242
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Quote:
Originally Posted by BeckyM View Post
I have a new question. I have made the fudge successfully twice, so it has nothing to do with it setting up! My son tried some table cream in his coffee, didn't like it, and left me an open can. I turned it into beeb's condensed milk. I know there are fudge recipes made with condensed milk, so what do you think I need to add to beeb's to make it into fudge? It already has some sweetener and some protein powder in it.

Becky
I would say some flavoring of choice, nuts maybe, more sweetener or anything else that needs to be added from the fudge ingredients list, and I would do another boil on the condensed milk with added ingredients to bring it up to the fudge stage. Just a guess, but may work.
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Old 01-18-2011, 04:05 PM   #243
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I use unsweetened chocolate and I don't add additional sweetener. I use 6T erythritol and a couple squirts of chocolate flavored stevia.

This makes it super dark and rich but not overly sweet.
But, I don't like super sweet deserts.
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Old 01-28-2011, 05:23 PM   #244
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Just a quick question since I am about to make this right now, I just noticed the recipe calls for 6 tbls of sugar sub......can you guys share what exactly you used? I have quik packs, ez sweetz, diabetist sweet, both kinds, eryth. etc....Do we need the bulk of the powdery or would liquid be fine? Thank you!
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Old 01-28-2011, 05:30 PM   #245
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Old 01-28-2011, 05:42 PM   #246
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Bella, you don't need to worry about bulk. However, I would use a sugar alcohol like erythritol with chocolate.
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Old 01-28-2011, 06:18 PM   #247
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Yeah, DON'T use the sucralose (at least not by itself) or you'll most likely end up with an inedible nasty bunch of stuff.

Personally, based on what you say you have, I'd use half white Diabetisweet and half Erythritol. You might want to up the sweetening a bit to make up for the fact that E is only 70% as sweet as sugar.
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Old 01-28-2011, 07:43 PM   #248
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ok, thanks!!! You guys are great!
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Old 07-02-2011, 09:31 AM   #249
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Made this last night but my table cream didn't really separate. I think it has to do with how freshly it's been canned. I know from previous years that some separate really well and others just don't. Anyway, I boiled it longer to compensate and only added the other ingredients after it had reduced by almost half. Since I had two protein powders on hand I wanted to see if it made a difference. The Jay Robb one thickened much more than the Nectar one.
The nectar one made it into a totally awesome chocolate fudge icing though, that could grace any cake or muffin! And the mouth feel was so smooth! I like that much better than regular fudge!

Made me want to try it with roasted, ground hazelnuts for a Nutella like treat! With a few tweaks that might well be the way to the right (non oily) Nutella consistency

The jay robb one got thicker, but was still not a fudge consistency. I guess I should have cooked it even longer!

The whole sweetened condensed milk recipe is genius however! I can't believe how a) easy it is, and b) authentic it tastes and looks!

Thanks so much for a great recipe! It's a wonderful starting point for so many other things!
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Old 09-13-2011, 11:35 AM   #250
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Has anyone tried this with vanilla protein power thats all I have on hand but I dont want it to change the flavor to much.
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Old 09-13-2011, 01:01 PM   #251
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Yes. It's absolutely delicious.
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Old 09-13-2011, 01:14 PM   #252
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Yes. It's absolutely delicious.
Thank you I feel better about making it now.
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Old 11-11-2011, 03:20 PM   #253
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(Originally posted by Grace):

"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!"

Could Grace's tweak be used to make an "Orange Creamsicle" type fudge? I've searched these boards and Google for a recipe with no luck. If I tried this, could I just use plain vanilla DaVinci's, Vanilla Protein Powder, and add some orange flavoring? Thanks for any advice! Gonna' keep searching!
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Old 11-11-2011, 03:52 PM   #254
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Old 12-07-2011, 09:55 AM   #255
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I'm making this again today.
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Old 12-07-2011, 09:59 AM   #256
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What funny timing. I bought a can yesterday to make for the holidays...lol. Love this stuff.
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Old 12-07-2011, 01:02 PM   #257
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Quote:
Originally Posted by jigglenomore View Post
Could Grace's tweak be used to make an "Orange Creamsicle" type fudge? I've searched these boards and Google for a recipe with no luck. If I tried this, could I just use plain vanilla DaVinci's, Vanilla Protein Powder, and add some orange flavoring? Thanks for any advice! Gonna' keep searching!
I woud think so. (Sorry I won't be trying it to find out. Not something that appeals to me personally.) But I don't see why not.
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Old 12-07-2011, 06:12 PM   #258
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Does anyone have a final version?
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Old 12-07-2011, 06:57 PM   #259
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Old 12-08-2011, 05:48 AM   #260
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I made my fudge the same way everytime. Per op recipe. Delish.
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Old 12-08-2011, 05:31 PM   #261
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Old 12-18-2011, 09:00 AM   #262
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Oh my gosh!! Just made this. It is chilling. The spoon I licked off tasted like hot fudge. So darn good. I hope it is just as good after it gets chilled.
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Old 12-18-2011, 11:00 PM   #263
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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...
Do you think maybe we could get a measurement for the protein powder since all the scoops are not the same?
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Old 12-18-2011, 11:13 PM   #264
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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.
Beeb, do you think you could measure the protein powder from your two scoops to give us a better measurement since our scoops might be less or more than yours?
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Old 12-19-2011, 02:52 AM   #265
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I thought I read somewhere in the posts that she did measure and it was 1/3 cup, somthatnis what i used. It worked.
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Old 12-19-2011, 10:05 AM   #266
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Yes, she revised the recipe to call for 2/3 cup PP.
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Old 12-19-2011, 12:50 PM   #267
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Yes, she revised the recipe to call for 2/3 cup PP.
Thanks!!
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Old 12-20-2011, 01:39 PM   #268
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Another recipe to put on my list to make. Hmmm that makes about 1,000 or so...
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Old 12-20-2011, 02:08 PM   #269
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Another recipe to put on my list to make. Hmmm that makes about 1,000 or so...
ditto. happy to have so many to choose from, sad, so much to eat in so little time.
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Old 12-20-2011, 03:05 PM   #270
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