http://recipeexchange.tribe.net/thread/4f833cb8-49af-493c-beda-2272200afe7f?format=rss Tribe.net. Local Connections http://recipeexchange.tribe.net/thread/4f833cb8-49af-493c-beda-2272200afe7f#282b1ad8-fed6-4430-b922-62cb9b91568d <a href="http://www.baidu.com">百度</a> [url=http://www.sina.com]sina[/url] Wed, 29 Sep 2010 07:14:38 GMT http://recipeexchange.tribe.net/thread/4f833cb8-49af-493c-beda-2272200afe7f#282b1ad8-fed6-4430-b922-62cb9b91568d sumei 2010-09-29T07:14:38Z http://recipeexchange.tribe.net/thread/4f833cb8-49af-493c-beda-2272200afe7f#6060a71c-1181-4bfc-b3db-8e719d096c2c candy making is a science. it's best to follow a recipe as ingredients, amounts, temperature and technique are all extremely important in getting the correct finished product. it's not like a stew where you can simply add more stuff if it's not exactly to your liking. i say thin this batch out even more and use it as a sauce, then start over. there are some pretty fool proof fudge recipes out there and some pretty complicated ones. maybe start with fool proof and work your way up. p.s. i don't see any sugar in your ingredient list. There needs to be some to get the right chemical mx for the fudge to firm up correctly, but again how much, how long to cook it, when to stir and not stir are all important aspects so it will come out firm, not grainy, etc. Thu, 09 Sep 2010 12:38:22 GMT http://recipeexchange.tribe.net/thread/4f833cb8-49af-493c-beda-2272200afe7f#6060a71c-1181-4bfc-b3db-8e719d096c2c subbygirl 2010-09-09T12:38:22Z http://recipeexchange.tribe.net/thread/4f833cb8-49af-493c-beda-2272200afe7f#5cf7ff8f-ab1f-422d-ba4c-da598c8199ff DO YOU HAVE ENOUGH TO SNORKEL IN? IF SO START A THEME PARK. Thu, 09 Sep 2010 10:01:42 GMT http://recipeexchange.tribe.net/thread/4f833cb8-49af-493c-beda-2272200afe7f#5cf7ff8f-ab1f-422d-ba4c-da598c8199ff alan 2010-09-09T10:01:42Z http://recipeexchange.tribe.net/thread/4f833cb8-49af-493c-beda-2272200afe7f#99c98950-0a11-4f30-95ea-362deea2a08b I tried to make homemade fudge and used a whole can of condensed milk, 1/2 stick butter and 400g of chocolate...the fudge was wayyy too soft..more like soften chocolate..it didnt have the firm texture i was looking for...iso i remelted and added evaporated milk to it...now it wont reset....s there a way to fix this? Its in the fridge and im not sure if i ruined it..the flavor is great (a pinch of instant coffee and toasted walnus make it good)so i'd like to salvage the batch if i can. Thank you :) Thu, 09 Sep 2010 07:45:39 GMT http://recipeexchange.tribe.net/thread/4f833cb8-49af-493c-beda-2272200afe7f#99c98950-0a11-4f30-95ea-362deea2a08b petra 2010-09-09T07:45:39Z