Since we're not buying candy, we have to make it. I found a recipe for old fashioned fudge in my mother-in-law's 1952 cookbook. The first time I followed the recipe to the T, heating it up to exactly 234ºF, but the candy was too hard. I tried again today but only took it up to 227ºF. I left it on the counter to cool and was supposed to beat vanilla in it later. When I came back, the kids had already gotten started and hadn't left much, so we'll just finish this out of the tuperware. Maybe tomorrow we'll try again.
We found a recipe for Almond Roca in that old cookbook that doesn't look too difficult. We might try that too.
After a day and a half, that cheddar cheese did meld together, but there are little cracks on the top. It probably goes better if it's warmer than 60ºF when it presses. I saw somewhere to put it in 100ºF water and then press again for an hour, so I did it.
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