Your recipes and instruction are quite good but I find I enjoy your sweet smiles and how it feels like we are friends hanging out in the kitchen. Maybe that’s corny. You just come across as someone I like as a friend. Thank you for sharing.
Thank you for visiting me in my kitchen. I want everyone to feel like they have stopped by a friends home to share some good food and conversation. I saw on your channel that you knit. That reminds me of my mom. She knew how to knit as well.
Yes, I like knitting, crochet, spinning, embroidery and all manner of lace making. I also like baking and candy making, which is how I found your channel. So glad to meet you!
@@southalabamacooking3980 Yes, I tat, both shuttle and needle. I enjoy doing historical demonstrations of fiber arts circa 1850 (when my spinning wheel was made). “Modern” tatting began about then too. Prior to about 1850 tatted medallions were knotted together but about that time they developed techniques for joining medallions without knotting (so much easier!). I’ve dabbled in netting and bobbin lace too but am not proficient. I can do hardanger (a needle lace) and am now working on learning Armenian needle lace. I only teach and demo knitting, crochet, tatting, and spinning.
Mama always made it with cream/canned milk/carnation first time I’ve seen it with water. I’ve always made it with cream so this is new to me. Thank you I’ll try this, this coming Christmas.
I have tried numerous chocolate fudge recipes. They have all been very similar, too temperamental, tasty but too soft. Your recipe is the first I have seen with different ingredients and different ratios of ingredients and the fudge looks much more robust. I’m really looking forward to trying your recipe. Thank you!
I just made this fudge recipe yesterday for a Facebook follower. I plan to post it to Facebook tonight or tomorrow. It turned out perfectly. Check out my Facebook page it you would like.😊
There is a man on here who makes old recipes from old cookbooks. He made the velveeta cheese fudge from a 70s era cook book, he was not a believer the entire time he was making it, he is a bit eccentric lol Well, he tried the finished fudge and could not believe how good it was!! He said you would never know it was made with cheese!! He is a picky eater it seems so if he enjoyed it, I believe it is good! Im interested in trying it now 👍🏻👍🏻👍🏻👍🏻
I remember the Velveeta cheese fudge craze as well, and have eaten it. You cannot tell that cheese is used in it, but I just prefer the old fashioned cooked fudge.
I'm glad I found this video, thank you for taking the time to give detailed instruction. I haven't had fudge like this since my mom got Alzheimers in 2004. She used to make it at Christmas mostly, she would pour it out on a buttered plate. I really liked the thinner pieces at the edge. I'm going to give this a try this year. Again, thank you so much, I can almost smell the fudge cooking and see my mom smiling as she is cooking. She would go over and start playing the piano as it cooled down, no fudge until she finished playing.
I love the modest apparel you wear. We believe in that also. I love your blouses , where do you get them ? I love your candy making. I can smell that fudge now 😉
I have to say that this is one of the most soothing, calming videos that I have ever had the pleasure of watching and listening to! When the fudge hit the counter, the sound made my mouth water! Do you have another fudge recipe, perhaps brown sugar or another, one without chocolate? I am so happy that this video/ channel came to me! Also, I really appreciate the complete, clear instructions/explanations,the substitutions, all valuable info! Thank you! I will re -watch this just to hear your voice!
Hi, I know that the gold standard for fudge is creamy and people look at grainy fudge as a fail. HOWEVER, my Mom always made what she called "quick fudge" and it was always grainy so I got to love it that way. Is the graininess from undissolved sugar or from the dissolved sugar crystalizing? And how could I alter the cooking to get a grainy fudge?
I'm not sure if the graininess is from undissolved sugar or the sugar crystalizing. But if you add less karo that should give you a grainy consistency. Thank you for stopping by my kitchen. 😊
@@cherylsaunders6588 you are so welcome! Today is candy day for me. I am cooking divinity, fudge, pralines, and date roll. It makes me happy to know that my recipes are helpful, and that people enjoy the videos.
