Fudge is a noun, a verb, an interjection, and delicious! ~Terri Guillemets
....except when it is not really fudge. Then it is some nouns, some verbs, definitely some interjections, and maybe even still tasty...but it is NOT fudge!
This will be brief, partially because it is very late and partially because I have had enough fun laughing at myself for the last hour. It all started with a new fudge recipe--well, no. That is not entirely accurate. It started with a certain new flavor of fudge in my mind, key lime, but all the recipes I found for it were called for condensed milk and white chocolate. I have those ingredients on hand, but I wanted to try to make my fudge the old fashion way like I do most all my fudges.
(I just love to complicate things.)
So basically, I did not follow the recipe exactly. I found one for lemon fudge and used key lime juice instead, but even then I used more juice because key lime recipes called for more. I think that is where all the problems began.
After it did not set the first time, I considered doubling the amount, but adding the condensed milk and white chocolate for the other part. I really did consider it, but I do not like giving into fudge. So I reheated and tried again, it was closer to setting than before, but not enough. Then I was determined not to admit defeat!
After all, I had made chocolate fudge just a couple of days ago, messed up how I did it because I was distracted by a phone call. I could not remember how many cups of sugar I had put in and I put the butter in too early instead of letting it cool first. To fix this I doubled the recipe, because smaller batches have to be more exact than bigger ones with the sugar and I put the other half of the butter in at the right time. It come out just fine.
I even made pumpkin fudge earlier today that came out the best I have ever I done and the first time around too. This one has usually has been a problem for me in past years, but I think I finally have mastered it.
So, the new key lime fudge...I reheated it a third time and this time it went over the temperature of the softball stage--not my intention. I now have something that is more like a soft taffy...I think. It seemed to be from what was left on the spoon. I decided to pour it in the pan and it did set this time, but I am pretty sure it is not fudge. So I admit to being defeated by key lime fudge...at least for tonight. I am not sure what to do with it tomorrow, maybe just leave it as it is for my family, maybe try adding the other recipe to double it, maybe just...well, I hate throwing out anything that is edible. But, for now I will just go bed.
Tuesday Morning Update: It is morning and here I am facing the green stuff that was meant to be key lime fudge. It is very grainy, soft taffy-like substance. Although a disappointment, this I can probably work with by going with my first thoughts and this time mixing the condensed milk and white chocolate recipe, which by itself makes a very soft, creamy fudge. Maybe the bad traits of them both will turn out something good. Well, here's to hoping...and trying a fourth time!
Friday Morning Update: I cannot believe it, but I have achieved Key Lime Fudge perfection! It seemed to be too soft at first so I refrigerated it for a day. Still unsure I decided to used crushed graham crackers to coat each piece. As I cut it last night, I was pleased that it was not too soft and dusted each piece with the crushed graham cracker just to be sure they would not stick together. I was hoping I would not have a fudge that was so soft it needed to be refrigerated and I do. The only problem is that I probably will never be able make to this fudge exactly again--in fact, I would not want to do so. I definitely need to create a Key Lime Fudge recipe that works...the first time and every time.
(I just love to complicate things.)
So basically, I did not follow the recipe exactly. I found one for lemon fudge and used key lime juice instead, but even then I used more juice because key lime recipes called for more. I think that is where all the problems began.
After it did not set the first time, I considered doubling the amount, but adding the condensed milk and white chocolate for the other part. I really did consider it, but I do not like giving into fudge. So I reheated and tried again, it was closer to setting than before, but not enough. Then I was determined not to admit defeat!
After all, I had made chocolate fudge just a couple of days ago, messed up how I did it because I was distracted by a phone call. I could not remember how many cups of sugar I had put in and I put the butter in too early instead of letting it cool first. To fix this I doubled the recipe, because smaller batches have to be more exact than bigger ones with the sugar and I put the other half of the butter in at the right time. It come out just fine.
I even made pumpkin fudge earlier today that came out the best I have ever I done and the first time around too. This one has usually has been a problem for me in past years, but I think I finally have mastered it.
So, the new key lime fudge...I reheated it a third time and this time it went over the temperature of the softball stage--not my intention. I now have something that is more like a soft taffy...I think. It seemed to be from what was left on the spoon. I decided to pour it in the pan and it did set this time, but I am pretty sure it is not fudge. So I admit to being defeated by key lime fudge...at least for tonight. I am not sure what to do with it tomorrow, maybe just leave it as it is for my family, maybe try adding the other recipe to double it, maybe just...well, I hate throwing out anything that is edible. But, for now I will just go bed.
Tuesday Morning Update: It is morning and here I am facing the green stuff that was meant to be key lime fudge. It is very grainy, soft taffy-like substance. Although a disappointment, this I can probably work with by going with my first thoughts and this time mixing the condensed milk and white chocolate recipe, which by itself makes a very soft, creamy fudge. Maybe the bad traits of them both will turn out something good. Well, here's to hoping...and trying a fourth time!
Friday Morning Update: I cannot believe it, but I have achieved Key Lime Fudge perfection! It seemed to be too soft at first so I refrigerated it for a day. Still unsure I decided to used crushed graham crackers to coat each piece. As I cut it last night, I was pleased that it was not too soft and dusted each piece with the crushed graham cracker just to be sure they would not stick together. I was hoping I would not have a fudge that was so soft it needed to be refrigerated and I do. The only problem is that I probably will never be able make to this fudge exactly again--in fact, I would not want to do so. I definitely need to create a Key Lime Fudge recipe that works...the first time and every time.
~ My Lord, thank you for tomorrows, for although the consequences of my mistakes linger, I have the opportunity of having fresher perspective on them.~
