Re: goodies/ Reb's recipes/Sharon & n

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Recipes of peanut fudge ("Snickers bars", sort of) and lingonberry fudge below. But first a funny story from our Christmas goodies (julgodis) factory this year: is the one in charge of the knäck (and I'll call it "knack" from now on, because it seems yahoo is making strange things with those dots and rings in Swedish characters...). She made the first batch on the evening before the first Sunday of advent, but it didn't quite work out satisfactory. We tossed them out and went to bed. Then early on the Sunday morning, really early (especially for a Sunday), about 6 am, she suddenly got up with a hurry and said she was making a new batch. "I know how to make them now," she said. "I had a dream, and in the dream my mother told me how to make the knack."I, only half awake, and kind of confused:"Are you going to make knack based on what your mother suggested to you in a dream?": "Hell no, her suggestions made no sense whatsoever, but I know how to do it now"...That batch was a success, actually...love/RebPeanut fudge / peanut bars:you need:1 jar of peanut butter (I used the crunchy one, but I guess you could use the smooth one if you prefer that)4 dl* of syrup (the kind that contains salt, preferably, I think it's known as golden syrup in the US)2 dl of sugar (granulated)2 tsp of vanilla sugar (I hear that can be hard to get hold of outside of Europe, but Wikipedia has info on how to make it at homehttp://en.wikipedia.org/wiki/Vanilla_sugar )10-18 dl of puffed rice (the original recipe said 18, I used 10)400 g of chocolate (I used dark chocolate, the recipe said milk chocolate, you could probably use whatever kind you prefer)Do it like this:Mix peanut butter, syrup, sugar and vanilla sugar in a pot, heat and bring almost to a boil (not quite as hot as for ordinary fudge, but enough for the syrup and sugar to melt and get that fudge/toffee quality), then mix in the puffed rice, and spread it in a sheet pan or baking tray of some kind (just as long as it's not too big, and not entirely flat, there should be an edge all the way around, to keep the mixture in shape while it hardens). Then either leave to harden, cut into pieces and then cover the pieces with melted chocolate. OR cover with melted chocolate right after you've spread it into the pan, leave to harden, and then cut into pieces. If you have the possibility to put the pan where it's cold (the fridge or outside), it will harden faster, but room temperature will work too. I am thinking I might try to mix in whole peanuts (roasted and salted) next time, but I haven't tried that yet, so can't say how it would work out.*= according to a converter I have, 1 dl equals 0,42 cups.Lingonberry fudgeyou need: 2 dl lingonberries 1,5 dl double cream (the 40% fat variety)2,5 dl sugar (granulated)1 tablespoon of syrup perhaps a little oilYou need a box or pan of approximately 8 x 8 inches. A paperbox will do. Cover the inside with bakery paper, and perhaps (just to make sure the fudge won't stick to the paper), grease it with a little oil (should be a kind with not to much flavor, or it might flavor the fudge in an unwanted way).Then puree the lingonberries in a blender, then mix it with the cream, sugar and syrup in a cooking pot of some kind. Heat and stir. When it's reached about 251 degrees Fahrenheit, pour it into the prepared box and let it harden. Finally: Cut the fudge into pieces using scissors (that's the easiest way, use a knife only at your own risk...), and wrap in cellophane (or something similar). > >> > I went shopping with my daughter. We were gone all dang day! lol She picked > > > me up a little after 9 a.m. and it was nearly 8 p.m. when she dropped me off at > >> > home. We went to the post office, three thrift stores, met my daughter-in-law > > > at the chinese restaurant for lunch and then to Walmart. I was so incredibly > > tired. I couldn't have gone one more single place. Thank goodness for the > > electric scooters at Wally World:)> > > > I bought my baking supplies for my Christmas baking/goodie making. I know I > > will make fudge (my grandmother's old recipe), thumbprint cookies and chocolate > >> > chip cookies. I think I will also make penuche and white fudge. It all > >depends > >> > on how I feel each day.> > > > What about all of you?> > > > hugs> > > > > > Sharon> > This email is a natural hand made product. The slight variations in spelling > >and > >> > grammar enhance its individual character and beauty and in no way are to be > > considered flaws or defects.> >>

[Guest guest]

There are some measurements I have no idea about, like, what's a 'DL' of something? And do you mean corn syrup for golden syrup? And 400 g--is grams, yes? How does grams convert to ounces? I know I should know that, but I don't!Thanks for the recipe, Reb, it sounds great.love to you and --which is a fabulous story about the dream! Loved it!KateTo:

MSersLife Sent: Thu, December 16, 2010 4:08:02 AMSubject: Re: goodies/ Reb's recipes/Sharon & n

Recipes of peanut fudge ("Snickers bars", sort of) and lingonberry fudge below. But first a funny story from our Christmas goodies (julgodis) factory this year: is the one in charge of the knäck (and I'll call it "knack" from now on, because it seems yahoo is making strange things with those dots and rings in Swedish characters...). She made the first batch on the evening before the first Sunday of advent, but it didn't quite work out satisfactory. We tossed them out and went to bed. Then early on the Sunday morning, really early (especially for a Sunday), about 6 am, she

suddenly got up with a hurry and said she was making a new batch. "I know how to make them now," she said. "I had a dream, and in the dream my mother told me how to make the knack."I, only half awake, and kind of confused:"Are you going to make knack based on what your mother suggested to you in a dream?": "Hell no, her suggestions made no sense whatsoever, but I know how to do it now"...That batch was a success, actually...love/RebPeanut fudge / peanut bars:you need:1 jar of peanut butter (I used the crunchy one, but I guess you could use the smooth one if you prefer that)4 dl* of syrup (the kind that contains salt, preferably, I think it's known as golden syrup in the US)2 dl of sugar (granulated)2 tsp of vanilla sugar (I hear that can be hard to get hold of outside of Europe, but Wikipedia has info on how to make it at homehttp://en.wikipedia.org/wiki/Vanilla_sugar )10-18 dl of puffed rice (the original recipe said 18, I used 10)400 g of chocolate (I used dark chocolate, the recipe said milk chocolate, you could

probably use whatever kind you prefer)Do it like this:Mix peanut butter, syrup, sugar and vanilla sugar in a pot, heat and bring almost to a boil (not quite as hot as for ordinary fudge, but enough for the syrup and sugar to melt and get that fudge/toffee quality), then mix in the puffed rice, and spread it in a sheet pan or baking tray of some kind (just as long as it's not too big, and not entirely flat, there should be an edge all the way around, to keep the mixture in shape while it hardens). Then either leave to harden, cut into pieces and then cover the pieces with

melted chocolate. OR cover with melted chocolate right after you've spread it into the pan, leave to harden, and then cut into pieces. If you have the possibility to put the pan where it's cold (the fridge or outside), it will harden faster, but room temperature will work too. I am thinking I might try to mix in whole peanuts (roasted and salted) next time, but I haven't tried that yet, so can't say how it would work out.*= according to a converter I have, 1 dl equals 0,42 cups.Lingonberry fudgeyou need: 2 dl lingonberries 1,5 dl double cream (the 40% fat variety)2,5 dl sugar (granulated)1 tablespoon of syrup perhaps a little oilYou need a box or pan of

approximately 8 x 8 inches. A paperbox will do. Cover the inside with bakery paper, and perhaps (just to make sure the fudge won't stick to the paper), grease it with a little oil (should be a kind with not to much flavor, or it might flavor the fudge in an unwanted way).Then puree the lingonberries in a blender, then mix it with the cream, sugar and syrup in a cooking pot of some kind. Heat and stir. When it's reached about 251 degrees Fahrenheit, pour it into the prepared box and let it harden. Finally: Cut the fudge into pieces using scissors (that's the easiest way, use a knife only at your own risk...), and wrap in cellophane (or something

similar). > >> > I went shopping with my daughter. We were gone all dang day! lol She picked > > > me up a little after 9 a.m. and it was nearly 8 p.m. when she dropped me off at > >> > home. We went to the post office, three thrift stores, met my daughter-in-law > > > at the chinese restaurant for lunch and then to Walmart. I was so incredibly > > tired. I

couldn't have gone one more single place. Thank goodness for the > > electric scooters at Wally World:)> > > > I bought my baking supplies for my Christmas baking/goodie making. I know I > > will make fudge (my grandmother's old recipe), thumbprint cookies and chocolate > >> > chip cookies. I think I will also make penuche and white fudge. It all > >depends > >> > on how I feel each day.> > > > What about all of you?> > > > hugs> > > > > > Sharon> > This email is a natural hand made product. The slight variations in spelling > >and > >> > grammar enhance its individual character and beauty and in no way are to be > > considered flaws or defects.> >>

[Guest guest]

Ah, sorry, the conversion of measurements is confusing to me too.dl is short for decilitre, which is literally 1 tenth of a litre (decum is latin for 10). According to the converter I use 1 dl equals 0,42 cups, or if you will, 1 litre equals 4,2 cups). And g is short for grams, yes. The converter says 1 gram equals about 0,035 ounces, I guess that means 400 g is something like 14 ounces?No, I don't think corn syrup and golden syrup is the same, but it's quite possible corn syrup could be used instead of the golden syrup. I wouldn't know, corn syrup isn't all that common in Scandinavia. I'd make sure to use a corn syrup that contains salt though (if there is any that does?), or add just a little salt. I think the (relative) saltiness of the golden syrup does affect the flavor of the resulting fudge quite a lot. Good luck!love/Reb> > >> > > I went shopping with my daughter. We were gone all dang day! lol She > >picked > >> > > > > me up a little after 9 a.m. and it was nearly 8 p.m. when she dropped me off > >at > >> > >> > > home. We went to the post office, three thrift stores, met my > >daughter-in-law > >> > > > > at the chinese restaurant for lunch and then to Walmart. I was so incredibly > >> > > tired. I couldn't have gone one more single place. Thank goodness for the > > > electric scooters at Wally World:)> > > > > > I bought my baking supplies for my Christmas baking/goodie making. I know I > > > > will make fudge (my grandmother's old recipe), thumbprint cookies and > >chocolate > >> > >> > > chip cookies. I think I will also make penuche and white fudge. It all > > >depends > > >> > > on how I feel each day.> > > > > > What about all of you?> > > > > > hugs> > > > > > > > > Sharon> > > This email is a natural hand made product. The slight variations in spelling > >> > >and > > >> > > grammar enhance its individual character and beauty and in no way are to be > > > considered flaws or defects.> > >> >>

[Guest guest]

Yum... sounds so good! I wonder if the 'golden syrup' is the same as Karo Syrup? I guess I need to do some research on this, don't I? Thank you for taking the time to share the recipes.love SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or

defects. To: MSersLife Sent: Thu, December 16, 2010 2:08:02 AMSubject: Re:

goodies/ Reb's recipes/Sharon & n

Recipes of peanut fudge ("Snickers bars", sort of) and lingonberry fudge below. But first a funny story from our Christmas goodies (julgodis) factory this year: is the one in charge of the knäck (and I'll call it "knack" from now on, because it seems yahoo is making strange things with those dots and rings in Swedish characters...). She made the first batch on the evening before the first Sunday of advent, but it didn't quite work out satisfactory. We tossed them out and went to bed. Then early on the Sunday morning, really early (especially for a Sunday), about 6 am, she suddenly

got up with a hurry and said she was making a new batch. "I know how to make them now," she said. "I had a dream, and in the dream my mother told me how to make the knack."I, only half awake, and kind of confused:"Are you going to make knack based on what your mother suggested to you in a dream?": "Hell no, her suggestions made no sense whatsoever, but I know how to do it now"...That batch was a success, actually...love/RebPeanut fudge / peanut bars:you need:1 jar of peanut butter (I used the crunchy one, but I guess you could use the smooth one if you prefer that)4 dl* of syrup (the kind that contains salt, preferably, I think it's known as golden syrup in the US)2 dl of sugar (granulated)2 tsp of vanilla sugar (I hear that can be hard to get hold of outside of Europe, but Wikipedia has info on how to make it at homehttp://en.wikipedia.org/wiki/Vanilla_sugar )10-18 dl of puffed rice (the original recipe said 18, I used 10)400 g of chocolate (I used dark chocolate, the recipe said milk chocolate, you could

probably use whatever kind you prefer)Do it like this:Mix peanut butter, syrup, sugar and vanilla sugar in a pot, heat and bring almost to a boil (not quite as hot as for ordinary fudge, but enough for the syrup and sugar to melt and get that fudge/toffee quality), then mix in the puffed rice, and spread it in a sheet pan or baking tray of some kind (just as long as it's not too big, and not entirely flat, there should be an edge all the way around, to keep the mixture in shape while it hardens). Then either leave to harden, cut into pieces and then cover the pieces with

melted chocolate. OR cover with melted chocolate right after you've spread it into the pan, leave to harden, and then cut into pieces. If you have the possibility to put the pan where it's cold (the fridge or outside), it will harden faster, but room temperature will work too. I am thinking I might try to mix in whole peanuts (roasted and salted) next time, but I haven't tried that yet, so can't say how it would work out.*= according to a converter I have, 1 dl equals 0,42 cups.Lingonberry fudgeyou need: 2 dl lingonberries 1,5 dl double cream (the 40% fat variety)2,5 dl sugar (granulated)1 tablespoon of syrup perhaps a little oilYou need a box or pan of

approximately 8 x 8 inches. A paperbox will do. Cover the inside with bakery paper, and perhaps (just to make sure the fudge won't stick to the paper), grease it with a little oil (should be a kind with not to much flavor, or it might flavor the fudge in an unwanted way).Then puree the lingonberries in a blender, then mix it with the cream, sugar and syrup in a cooking pot of some kind. Heat and stir. When it's reached about 251 degrees Fahrenheit, pour it into the prepared box and let it harden. Finally: Cut the fudge into pieces using scissors (that's the easiest way, use a knife only at your own risk...), and wrap in cellophane (or something

similar). > >> > I went shopping with my daughter. We were gone all dang day! lol She picked > > > me up a little after 9 a.m. and it was nearly 8 p.m. when she dropped me off at > >> > home. We went to the post office, three thrift stores, met my daughter-in-law > > > at the chinese restaurant for lunch and then to Walmart. I was so incredibly > > tired. I

couldn't have gone one more single place. Thank goodness for the > > electric scooters at Wally World:)> > > > I bought my baking supplies for my Christmas baking/goodie making. I know I > > will make fudge (my grandmother's old recipe), thumbprint cookies and chocolate > >> > chip cookies. I think I will also make penuche and white fudge. It all > >depends > >> > on how I feel each day.> > > > What about all of you?> > > > hugs> > > > > > Sharon> > This email is a natural hand made product. The slight variations in spelling > >and > >> > grammar enhance its individual character and beauty and in no way are to be > > considered flaws or defects.> >>

[Guest guest]

I still have problems even though Canada switched to metric years ago. I've got measuring spoons and cups in both. Add to that the difference if it's a liquid or weight measure! ... hugs, Cait

Re: goodies/ Reb's recipes/Sharon & n

Ah, sorry, the conversion of measurements is confusing to me too.

dl is short for decilitre, which is literally 1 tenth of a litre (decum is latin for 10). According to the converter I use 1 dl equals 0,42 cups, or if you will, 1 litre equals 4,2 cups).

And g is short for grams, yes. The converter says 1 gram equals about 0,035 ounces, I guess that means 400 g is something like 14 ounces?

No, I don't think corn syrup and golden syrup is the same, but it's quite possible corn syrup could be used instead of the golden syrup. I wouldn't know, corn syrup isn't all that common in Scandinavia. I'd make sure to use a corn syrup that contains salt though (if there is any that does?), or add just a little salt. I think the (relative) saltiness of the golden syrup does affect the flavor of the resulting fudge quite a lot.

Good luck!

love

/Reb

> > >> > > I went shopping with my daughter. We were gone all dang day! lol She > >picked > >> > > > > me up a little after 9 a.m. and it was nearly 8 p.m. when she dropped me off > >at > >> > >> > > home. We went to the post office, three thrift stores, met my > >daughter-in-law > >> > > > > at the chinese restaurant for lunch and then to Walmart. I was so incredibly > >> > > tired. I couldn't have gone one more single place. Thank goodness for the > > > electric scooters at Wally World:)> > > > > > I bought my baking supplies for my Christmas baking/goodie making. I know I > > > > will make fudge (my grandmother's old recipe), thumbprint cookies and > >chocolate > >> > >> > > chip cookies. I think I will also make penuche and white fudge. It all > > >depends > > >> > > on how I feel each day.> > > > > > What about all of you?> > > > > > hugs> > > > > > > > > Sharon> > > This email is a natural hand made product. The slight variations in spelling > >> > >and > > >> > > grammar enhance its individual character and beauty and in no way are to be > > > considered flaws or defects.> > >> >>