HazelStone Posted November 11, 2012 Share Posted November 11, 2012 Okay... for a while I've wanted to do up cookie/candy tins for friends and family at Christmas. Well, being unemployed I now have the time and energy! This weekend I made the classic Hershey cocoa fudge...and am sneaking bites every time I'm in the kitchen. Shhhh! :wink (2): I will wrap up and throw at least half of it in the freezer for later but dang... I nailed this. While the recipe uses "only" a half stick of butter, the stuff isn't getting any cheaper. For better inventory management I want to find out if there are any "shelf stable" fats that would work for fudge? (or frosting... but preferably not Crisco-ish stuff). Sweetie pushes back any time I try to stow lots of butter in the freezer. Or just knowing about alternatives is helpful in case of running out of the "usual" source of fat in a recipe. In the debates about what kind of fats are "best," coconut oil comes up a lot. The cost is a little higher than butter but it is shelf stable. Have any of you seen any info about using alternate fat sources in candy-making? 95% of any fudge recipes/write ups I see on the Internet are on the chocolate chip and condensed milk "method" for fudge. I'm just interested in other things I can rig up off the shelf should butter prices get worse or I find a great deal on different fat sources. Quote Link to comment
CrabGrassAcres Posted November 11, 2012 Share Posted November 11, 2012 Coconut oil makes wonderful candy. It has a lower melting temp than butter and a better mouth feel. Quote Link to comment
TheCG Posted November 12, 2012 Share Posted November 12, 2012 (edited) Most of my recipes are for pumpkin fudge, since I'm a pumpkin fiend. However, none of them don't use butter, and some of them could be entirely from storage. Quite a few do use coconut though, because I tend to look for recipes that are Paleo-ish. Note that some of these sites may involve some mild cussing. Pumpkin Fudges: http://www.cooks.com...-250204,00.html http://thecoconutmam...dge-dairy-free/ White Chocolate Pumpkin Fudge: http://www.texanerin.com/2012/10/no-bake-white-chocolate-pumpkin-fudge.html Peppermint Bark: http://www.glutenfre...rmint-bark.html Double Layer (Chocolate!) Fudge: http://paleomg.com/double-layer-fudge/ Low Sugar Chocolate Fudge: http://www.joyfulabo...hocolate-fudge/ Edited November 12, 2012 by TheCG Quote Link to comment
lumabean Posted November 12, 2012 Share Posted November 12, 2012 CGA, would it be an even exchange amount wise for the coconut oil in place of the butter? Quote Link to comment
CrabGrassAcres Posted November 12, 2012 Share Posted November 12, 2012 Yes, I used the same amounts. Quote Link to comment
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