Iheartcasseroles Profile - Allrecipes.com (13544325)

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Iheartcasseroles


Iheartcasseroles
 
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Member Since: Aug. 2009
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Recipe Reviews 2 reviews
Candy Cane Fudge
I hate to see all the negative reviews on this, but I get it. It's not for everyone. I made this last year and made it again because I am one of the people who really enjoys it! Last year my husband accidentally bought the old-fashioned candy canes, which are softer, almost like dinner mint-consistency. They are the thick sticks about 5 inches long. I haven't tried it with the harder, starlight-type candy canes, and I probably won't because I like it with the sticks. Last year I doubled the peppermint in it and I thought it was too minty. This year I followed the directions exactly, with the exception of using old-fashioned candy canes, and I thought it was perfect. My father-in-law loved it, my husband didn't; half my daughter's friends (sixth graders) loved it, the other half didn't. My son likes it but doesn't love it. This is not a soft, creamy-type fudge, it does work out to be more like candy, as someone else said. I think it tastes a lot like a dinner mint and I love those, so I'll continue to make this every holiday. For those who think it's not minty enough, maybe go up to 3/4 tsp of peppermint extract. I like the subtle minty flavor with 1/2 tsp myself. Couldn't be easier, no boiling or painful candy burns! Four stars easy. Would give five if it turned out more like traditional fudge.

1 user found this review helpful
Reviewed On: Dec. 18, 2011
Delicious Ham and Potato Soup
Wow! This is without a doubt the BEST potato soup I've ever had. I doubled the recipe and I'm a little ashamed to admit I was the one who pretty much ate all of it. I followed the directions exactly, except that I used unsalted butter (no reason, it was just all I had), and instead of bouillon granules I used broth and some water. I used Yukon Gold potatoes. Follow the directions and make that gravy/sauce stuff like it says and you'll really enjoy this. I cooked it in my slow cooker for about 4 hours, adding in the flour/butter/milk mixture about an hour before serving. Everyone I've served it to absolutely loved it.

0 users found this review helpful
Reviewed On: Oct. 19, 2010
 
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