Table Cream Fudge w/Pic - Page 4

Pam · 11-15-2010, 01:56 PM

Char...will powdered erythritol work as well as xylitol?

Charski · 11-15-2010, 01:59 PM

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!

Soobee · 11-15-2010, 02:11 PM

For me, 1/4 cup erythitol granular =1/3 cup powdered. This is the conversion I get when I grind it myself.

Charski · 11-15-2010, 02:18 PM

Thanks, Soobee, that's very helpful! :

Pam · 11-15-2010, 02:45 PM

Thanks, Char and soobee!

EveH · 11-20-2010, 08:26 PM

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.

lindaokc · 11-21-2010, 05:04 AM

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.

piratewoman · 11-21-2010, 12:26 PM

I found my Table Cream at Big Lot's today. going to try and make some this week.

dogsrus · 11-24-2010, 06:26 AM

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.

piratewoman · 11-24-2010, 06:37 AM

I have SF chocolate mini chips AND unsweetened baking chocolate squares. Which one would be the best to use?

dogsrus · 11-24-2010, 08:45 AM

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.

piratewoman · 11-25-2010, 08:36 AM

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

dazygyrl · 11-25-2010, 10:05 AM

what brand of SF milk chocolate bar is being used for this fudge?

piratewoman · 11-25-2010, 10:11 AM

I used Bakers Unsweetened Chocolate. I also had SF chocolate chips but the carb count was higher on them.

piratewoman · 11-25-2010, 10:57 AM

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.

Beeb · 11-25-2010, 07:19 PM

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!

dazygyrl · 11-25-2010, 07:40 PM

beeb...what brand of sf milk chocolate did you use?

Tweaker Geek · 11-26-2010, 08:17 AM

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?

Tweaker Geek · 11-26-2010, 09:31 AM

Char - did you make the full recipe? What size pan did you use?

Kerry · 11-26-2010, 10:15 AM

Quote:

Originally Posted by Tweaker Geek

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..

piratewoman · 11-26-2010, 11:36 AM

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.

Beeb · 11-26-2010, 03:10 PM

Quote:

Originally Posted by piratewoman

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!

Beeb · 11-26-2010, 03:11 PM

Quote:

Originally Posted by 3bees~1flower

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

piratewoman · 11-26-2010, 08:18 PM

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

dazygyrl · 11-26-2010, 08:59 PM

Quote:

Originally Posted by beeb

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.

christyjo · 11-27-2010, 04:05 AM

I used the Hershey sf bars, the ones in the bag. Worked as pictured.

christyjo

dazygyrl · 11-27-2010, 05:53 AM

oh cool...how many of the bars did you use?

Charski · 11-27-2010, 09:19 AM

Quote:

Originally Posted by Tweaker Geek

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!

dazygyrl · 11-27-2010, 07:16 PM

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!

piratewoman · 11-27-2010, 07:28 PM

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.

11-25-2010, 10:11 AM	#104
piratewoman Blabbermouth!!! Join Date: Oct 2010 Location: Sanford NC by way of Columbia S.C. Go Gamecocks Posts: 5,932 Gallery: piratewoman Stats: 239.8/157.2/? 5'6 age:56 20W then-6 misses now WOE: Atkins- very low carb Start Date: August 2010	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..

11-25-2010, 07:19 PM	#106
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,758 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	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! __________________ LINDA'S BLOG WWW.LINDASHIELDSPSYCHICMEDIUM.BLOGSPOT.COM Last edited by Beeb; 11-25-2010 at 07:21 PM..

11-26-2010, 08:17 AM	#108
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,703 Gallery: Tweaker Geek	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? __________________ HAPPY TO BE A LOW-CARBER!

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

11-15-2010, 01:56 PM	#91
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Char...will powdered erythritol work as well as xylitol?

11-15-2010, 01:59 PM	#92
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,851 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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!

11-15-2010, 02:11 PM	#93
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,892 Gallery: Soobee WOE: Atkins Start Date: September 2000	For me, 1/4 cup erythitol granular =1/3 cup powdered. This is the conversion I get when I grind it myself.

11-15-2010, 02:18 PM	#94
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,851 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Thanks, Soobee, that's very helpful! :

11-15-2010, 02:45 PM	#95
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Thanks, Char and soobee!

11-20-2010, 08:26 PM	#96
EveH Major LCF Poster! Join Date: May 2003 Location: Gulf Coast Posts: 2,677 Gallery: EveH Stats: 165/122/130----5'4" WOE: Atkins..skipped induction Start Date: Oct 2010	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.

11-21-2010, 05:04 AM	#97
lindaokc Very Gabby LCF Member!!! Join Date: Mar 2004 Location: OKC, OK Posts: 3,124 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	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.

11-21-2010, 12:26 PM	#98
piratewoman Blabbermouth!!! Join Date: Oct 2010 Location: Sanford NC by way of Columbia S.C. Go Gamecocks Posts: 5,932 Gallery: piratewoman Stats: 239.8/157.2/? 5'6 age:56 20W then-6 misses now WOE: Atkins- very low carb Start Date: August 2010	I found my Table Cream at Big Lot's today. going to try and make some this week.

11-24-2010, 06:26 AM	#99
dogsrus Senior LCF Member Join Date: Apr 2007 Location: GA Posts: 231 Gallery: dogsrus Stats: 233/208/130 WOE: adkins Start Date: april 2007	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.

11-24-2010, 06:37 AM	#100
piratewoman Blabbermouth!!! Join Date: Oct 2010 Location: Sanford NC by way of Columbia S.C. Go Gamecocks Posts: 5,932 Gallery: piratewoman Stats: 239.8/157.2/? 5'6 age:56 20W then-6 misses now WOE: Atkins- very low carb Start Date: August 2010	I have SF chocolate mini chips AND unsweetened baking chocolate squares. Which one would be the best to use?

11-24-2010, 08:45 AM	#101
dogsrus Senior LCF Member Join Date: Apr 2007 Location: GA Posts: 231 Gallery: dogsrus Stats: 233/208/130 WOE: adkins Start Date: april 2007	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.

11-25-2010, 08:36 AM	#102
piratewoman Blabbermouth!!! Join Date: Oct 2010 Location: Sanford NC by way of Columbia S.C. Go Gamecocks Posts: 5,932 Gallery: piratewoman Stats: 239.8/157.2/? 5'6 age:56 20W then-6 misses now WOE: Atkins- very low carb Start Date: August 2010	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

11-25-2010, 10:05 AM	#103
dazygyrl Very Gabby LCF Member!!! Join Date: May 2008 Posts: 4,531 Gallery: dazygyrl	what brand of SF milk chocolate bar is being used for this fudge?

11-25-2010, 10:57 AM	#105
piratewoman Blabbermouth!!! Join Date: Oct 2010 Location: Sanford NC by way of Columbia S.C. Go Gamecocks Posts: 5,932 Gallery: piratewoman Stats: 239.8/157.2/? 5'6 age:56 20W then-6 misses now WOE: Atkins- very low carb Start Date: August 2010	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.

11-25-2010, 07:40 PM	#107
dazygyrl Very Gabby LCF Member!!! Join Date: May 2008 Posts: 4,531 Gallery: dazygyrl	beeb...what brand of sf milk chocolate did you use?

11-26-2010, 09:31 AM	#109
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,703 Gallery: Tweaker Geek	Char - did you make the full recipe? What size pan did you use?

11-26-2010, 11:36 AM	#111
piratewoman Blabbermouth!!! Join Date: Oct 2010 Location: Sanford NC by way of Columbia S.C. Go Gamecocks Posts: 5,932 Gallery: piratewoman Stats: 239.8/157.2/? 5'6 age:56 20W then-6 misses now WOE: Atkins- very low carb Start Date: August 2010	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.

11-26-2010, 08:18 PM	#114
piratewoman Blabbermouth!!! Join Date: Oct 2010 Location: Sanford NC by way of Columbia S.C. Go Gamecocks Posts: 5,932 Gallery: piratewoman Stats: 239.8/157.2/? 5'6 age:56 20W then-6 misses now WOE: Atkins- very low carb Start Date: August 2010	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

11-27-2010, 04:05 AM	#116
christyjo Senior LCF Member Join Date: Aug 2006 Location: Peoria, AZ Posts: 228 Gallery: christyjo WOE: low carb Start Date: restart 8/08	I used the Hershey sf bars, the ones in the bag. Worked as pictured. christyjo

11-27-2010, 05:53 AM	#117
dazygyrl Very Gabby LCF Member!!! Join Date: May 2008 Posts: 4,531 Gallery: dazygyrl	oh cool...how many of the bars did you use?

11-27-2010, 07:16 PM	#119
dazygyrl Very Gabby LCF Member!!! Join Date: May 2008 Posts: 4,531 Gallery: dazygyrl	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!

11-27-2010, 07:28 PM	#120
piratewoman Blabbermouth!!! Join Date: Oct 2010 Location: Sanford NC by way of Columbia S.C. Go Gamecocks Posts: 5,932 Gallery: piratewoman Stats: 239.8/157.2/? 5'6 age:56 20W then-6 misses now WOE: Atkins- very low carb Start Date: August 2010	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.