Fudge Recipe Site?

I got a little too obsessed on this one. lol

Every link i found all went to a skylink.net address and none of them worked. Very strange.

Same here... it was an AWESOME site and I had almost forgotten about it until I had some fudge over the holidays and thought about it... I've tried almost every search engine I have (maybe I'm obsessed, too???) and it all comes up with the skylink.net address... Oh well....if anybody finds it, I'd be MOST HAPPY if you'd post it!! THanks, Lisa

's the tinyurl if the longer one wraps strangely.http://tinyurl.com/3gvka--Cymru Llewes Caer Llewys

> Here's the tinyurl if the longer one wraps strangely.> --> Cymru Llewes

I just clicked on both of those links and the "We're sorry, but the page you were looking for could not be found. Use this new web search tool to find what you're searching for." thing came up. Thanks for the link, but could you please check it again and tell me if it's my computer or an I going crazy??? Thanks, Lisa

> Here's the tinyurl if the longer one wraps strangely.> --> Cymru Llewes

I had no problem opening the site or finding all the recipes.

I just checked it and the page won't open for me either.

It's gotta be the site is down for some reason.

>> > Here's the tinyurl if the longer one wraps strangely.> > > --> > Cymru Llewes

Hrm, it came up for me with no problems. It might be that archive.org is having problems. It is probably in my cache though.

-- Cymru Llewes Caer Llewys

I used the long link and nothing came up. 2 days ago I just went on to something else. Yesterday I minimized that page and went on doing internet stuff. About 40 minutes later there was some activity on the connection that i couldn't explain (of course, I had already forgotten about the fudge site) so I maxed all the minimized and there was the fudge site! And Wonderful too! Thank you for it!

Judy

SKAARUP'S SUPERBOWL FUDGE (c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved. This recipe takes into account most of what was presented on my Fudge Failure page and uses a combination of walnuts, raisins, and apricots as helpers. I started chopping the walnuts at the beginning of half-time and was eating cooled (and set!) fudge by the final Green Bay Packer win over New England in Super Bowl XXXI!

This is a milky-chocolate fudge with creamy texture and a fruity-nutty mix of flavors. It requires about 30 minutes to make, uses a candy thermometer (although not required), one 9"x9" glass pan, the two saucepans. I like the apricot taste... some of my friends, especially those from traditional Midwestern upbringing have told me that this fudge was 'excellent' but they didn't understand the apricots. Understand apricots? Fudge making is a science. Ah, but Fudge consumption is pure mindless enjoyment.

1/2 cup Butter (unsalted if you've got it) 2.5 cup Sugar (extra-fine granules) 5 oz. Evaporated Milk (one small can) 6 oz. Hershey's? Semi-Sweet Chocolate Chips 6 oz. Hershey's? Milk Chocolate Chips 7 oz. Marshmallow Cream (Kraft?) 1 cup Walnuts (coarsely chopped) 3/4 cup Raisins 3/4 cup Dried Apricots (diced) 1 tsp. Vanilla Extract Directions: Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan and set aside. Place walnuts, raisins, and apricots into a bowl and set aside. Set butter aside to warm. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for 8 full minutes

-or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until butter dissolved (but no more than 30 seconds).

Pour hot mixture over chips, vanilla, and marshmallow without scraping the sides of the hot saucepan. Mix until chips melted. Add walnuts, raisins, and apricots. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator 1 hours prior to cutting. Remove from pan, remove foil, cut into squares.

Prepare the wooden spoon and cooking saucepan with a butter flavor non-stick vegetable spray such as Pam? or Crisco?. Spraying the sides of the saucepan helps prevent sugar crystallization. Adding the butter to the sugar mixture after a rolling boil helps keep the sugar from early crystallization. Adding the butter to the milk-sugar mixture only impedes the milks ability to dissolve the sugar. Each stick of butter converts to 1/2 cup. Cut the stick up into slabs before adding to the hot sugar slurry.Don't scrape the sides of the sugar saucepan after transferring the hot sugar slurry. This may promote crystallization of the sugar by seeding it. Substitutions: May use 12 oz. of Semi-Sweet Chocolate for the 50/50 mix of Milk and Semi-Sweet chips. Walnuts, Raisins, and Apricots are used here. You may substitute any other Optional Helpers you desire as long as the total volume does not exceed 2.5 cups (unpacked). Cut fudge with a new plastic knife. McDonalds, Wendy's, and Burger King plastic ware do well. You could use a metal knife washed clean rubbed with butter on a paper towel. Plastic is better.

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SKAARUP'S ROCKY ROAD FUDGE (c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved. A favorite with the kids! Made the same as Skaarup's Fantasia Fudge but with three small difference: (1) Omit the unsweetened chocolate, (2) add 1.5-2 cups of miniature marshmallows, and (3) a different way of mixing of the Helpers just before casting.

1/2 cup Butter 2.5 cup Sugar (extra-fine granules) 5 oz. Evaporated Milk (one small can) 12 oz. Semi-Sweet Chocolate Chips (Hershey's? or Nestle?) 2 cup Miniature Marshmallows (about half a bag) 7 oz. Marshmallow Cream (1 Jar Kraft? Marshmallow Creme) (may substitute 2 cups mini-marshmallows) 1 cup Walnuts (chopped) 1 tsp. Vanilla Extract Directions: Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan and set aside. Chop walnuts and set aside. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for 7 full minutes

-or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds)

Pour hot mixture over chocolate chips, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolate is melted. Add walnuts and mix again. Immediately before casting add the mini-marshmallows, fold in 2-3 times (edges of marshmallows will start to melt), then cast into prepared pan. Not all of the mini-marshmallows will be covered with the fudge mix. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares. Any Variation (see above) can be used to create Rocky Road Fudge. White Rocky Road?!? Experiment.

If you're concerned about your mini-marshmallows might melt too fast (they won't) then you can put the marshmallows covered in the refrigerator. Take out of the refrigerator immediately before mixing. You can also cover any exposed marshmallows with your wooden spoon following casting.

All the marshmallow creme and mini-marshmallows make this recipe very sensitive to too much sugar. Be sure to limit your sugar to a maximum of 2.5 cups.

Some prefer a smoother texture marshmallow instead of the mini-marshmallows. If you want a marbled, creamy variation, make as usual but instead of 2 cups of mini-marshmallows, mix in 7 oz. of marshmallow cream immediately before casting. Fold over 3-5 times then cast. Will need to be cut when cool then refrigerated so that the marshmallow cream won't run (runs at room temperature).

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YEE ha....I just tried it and it came up VERY quickly...I guess I better get what I want from it now in case I try it later and can't find it again! THANKS TO ALL who helped me track it down again!!

Lisa