Paan Fudge
Learn to make Different types of Fudge ...
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The actual history of fudge is foggy, but it is known that it was invented in Baltimore around the end of the 1800s. The first written document that mentions fudge was written by a student at Vassar who was explaining that her friend's cousin had made a bunch of fudge for a fundraiser and sold it for 40 cents a pound.
Paan Fudge is an innovative combination of desserts. Fudge is an American dessert and is given an Indian twist by adding paan flavor.
Typically, fudge consists of sugar, milk, and butter. But we are using condensed milk to provide sweetness in the fudge. Also, we use white chocolate instead of the regular chocolate that people use in classic fudge recipes.
This paan fudge is a quick and fuss-free recipe with a minimal number of ingredients. The light green color of the fudge goes with the name, but you can use your choice color. Or skip adding color to it; it will not compromise the taste.
If you want to shorten the time dramatically to prepare this, then mix the ingredients in a bowl and microwave it for a minute or two till it gets melted. Then refrigerate the fudge to set it.
We are using the paan flavor here. However, there can be as many variations in the flavors as you want. Mango, strawberry, black current, blueberry, and many more flavors will go just as well as the original.
Having this sweet delight is an excellent way to enjoy your vacations or serve it to your guests. It can also be a last-minute addition to your sweet food list.
How To Make Fudge turn to lava?
Lava Fudge???
Fudge is a type of confectionery which is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Fruits, nuts, caramel, candies, and other flavors are sometimes added either inside or on top.
It is often bought as a gift from a gift shop in tourist areas and attractions.
An American-style fudge (containing chocolate) was found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate's cousin made fudge in Baltimore, Maryland, in 1889 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe and, in 1890, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.[1]
Word of this popular confectionery spread to other women's colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.[2]
Fudge-making evolved a variety of flavors and additives as it grew beyond its popularity at colleges.
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Super easy homemade peanut butter cups (ABCs) made with ALMOND BUTTER | keto, paleo, dairy-free
I'm Serina Vassar, a Nutritional Therapy Practitioner who loves helping people achieve their health goals through diet and lifestyle design.
Join me as I share my tips and tricks for living a healthful life in the real world.
**IN TODAY'S EPISODE**
I show you one of my FAVORITE recipes to share at parties! Whenever I go to a party, I always like to bring something that is yummy and healthy. Please enjoy my version of a peanut butter cup alternative, made with almond butter!
Serina's ABC recipe!
1/2 cup Cocoa Powder
1/2 cup Coconut oil
1/2 cup Almond Butter
1/2 cup-ish Maple Syrup / Honey
1 tsp. Vanilla extract
a pinch Unrefined salt
OPTIONAL: Shredded coconut, dried fruit, nuts/seeds, anything you like!
Melt all ingredients on LOW in a pot until you are able to mix the coconut oil with the other ingredients. Pour into mini muffin papers and freeze until set. Enjoy!
MODIFICATIONS
To make this recipe KETO: use liquid stevia or other low carb liquid sweetener in palace of maple syrup or honey
To make this recipe VEGAN: be sure to use maple syrup
To make this recipe ALLERGEN FRIENDLY: use sunflower seed butter in place of almond butter
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National Peanut Butter Fudge Day is celebrated on November 20th
National Peanut Butter Fudge Day on November 20 is when we try our hands at making a delicious batch of fudge. There is a wide range of viable peanut butter fudge recipes to be found on the internet and elsewhere, but what they all have in common is a quick prep time (a matter of minutes, in some cases), and a short list of simple ingredients that most of us probably already have in our kitchens. As a bonus, peanut butter fudge is much easier to make than chocolate fudge, because it doesn’t involve melting the chocolate to a specific temperature measured by a special thermometer.
#NationalPeanutButterFudgeDay #November20 #OnThisDay
Fudge itself has been around since the 1880s. The widely held belief is that fudge was ‘invented’ when a European pastry chef’s preparation of a batch of caramel went awry, eliciting the exclamation of the euphemism, “Oh, fudge!” The name stuck. Some versions of the story even have the sticky batch being spilled on the floor and picked back up to minimize waste. What the fudge? In any case, peanut butter fudge is a favorite flavor for many, and the week before Thanksgiving is the perfect time to whip up a batch.
It was the National Peanut Board that first established November 20 as National Peanut Butter Fudge Day. The organization’s chairman, Bob White, said in 2015, “I’m not certain anyone knows for sure why Americans have named so many days or months for U.S.A.-grown peanuts and peanut butter. But it doesn’t surprise me that America’s favorite nut is top of mind all year long.” We can’t help but agree.
Walnut Cream-Chocolates How to Cook Guide Recipe
WALNUT CREAM-CHOCOLATES
2-Half cups of granulated sugar, Half a cup of condensed milk, Half a cup of water, 3 or 4 tablespoonfuls of thick caramel syrup, A little water, 1 teaspoonful of vanilla, Half a pound of Dot Chocolate.
Put the sugar, condensed milk and water over the fire to boil, stir gently but often, and let cook to the soft ball stage, or to 238?F. Pour on a damp marble and let stand undisturbed until cold; turn to a cream, then gather into a compact mass; cover with a bowl and let stand for thirty minutes; then knead the cream; put it into a double boiler; add the caramel syrup and the vanilla; stir constantly while the mixture becomes warm and thin; add a tablespoonful or two of water, if necessary, and drop the cream mixture into impressions made in cornstarch. Use two teaspoons to drop the cream. When the candy is cold, pick it from the starch. With a small brush remove the starch that sticks to the candy shapes. Coat each piece with Dot Chocolate. As each piece is coated and dropped onto the oil cloth, set half an English walnut meat upon the top.
TO MOLD CANDY IN STARCH IMPRESSIONS
Many candies, especially such as are of some variety of fondant, are thin when warm and solidify on the outside when cold, so that they may be dipped or coated with chocolate. To shape candy of this sort, fill a low pan with cornstarch, making it smooth upon the top. Have ready molds made of plaster paris, glued to a thin strip of wood, press these into the cornstarch; lift from the starch and repeat the impressions as many times as the space allows. If molds are not available a thimble, round piece of wood, or the stopper of an oil or vinegar cruet will answer the purpose, though the impressions must be made one at a time.
Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating to 1900 BC. The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs. Indeed, the word chocolate is derived from the Classical Nahuatl word chocolātl.The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao.
Although cocoa originated in the Americas, West African countries, particularly Côte d'Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply.
With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking were major concerns in 2018. However, international attempts to improve conditions for children were failing because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.
Mesoamerican usage
Chocolate has been prepared as a drink for nearly all of its history. For example, o
Friday, June 16th, 2023 - DragonFjord-Like Daily Puzzle Solution
Happy National Fudge Day!
National Fudge Day comes around each year on June 16th, allowing you to indulge in your favorite flavor of this delicious confectionery. Some of the most familiar fudge flavors are chocolate, chocolate nut, peanut butter, maple, and maple nut.
#NationalFudgeDay
Fudge lends itself to experimentation when it comes to flavors. Blending favorites or even a moment of inspiration will create a new delicious kind of fudge. Adding bits of candy, nuts, or sprinkles on National Fudge Day can bring just the right celebratory burst of excitement to an old favorite.
In the late 19th century, some shops on Mackinac Island, Michigan, began to produce similar products as the Vassar College fudge and sold it to summer vacationers. Fudge is still made in some of the original shops located on the famous island.
Three other fudge holidays entice us to celebration, too. Check out May 12th to celebrate all those nutty fudges. July 22nd marks Penuche Fudge Day. Finally, on November 20th, we celebrate Peanut Butter Fudge Day.
HOW TO OBSERVE NATIONAL FUDGE DAY
Pick up some fudge at your local confectionery store and share it with family and friends. Here is a great fudge recipe if you feel like making your own. Use #NationalFudgeDay on social media.
#nationalfudgeday #DragonFjord #dailypuzzle #asmr #shorts