Shuckapeafarms Recipe Reviews (Pg. 1) - (15356751)

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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 17, 2011
I read many of the reviews and some folks were concerned about the fudge being over sweet. My grandmother made fantastic fudge but she always used unsweeten chocolate in her recipe. Hers did not include the marshmallow creme which is very sweet plus the addition of 1-1/2 cups of sugar. My suggestion would be to use unsweetened chocolate or at least the majority. She also never used milk chocolate..........just her preference. I haven't made this yet but it sounds fantastic. I am a professionally trained pastry chef so this is just my suggestion for over coming the sweet issue however, I don't recommend reducing the sugar or any other ingredient as it will change more than just the flavor. Culinary is one thing and changing ingredients is ok however, it doesn't work that way in the pastry side. Ingredients are based on weight and changing any ingredient will alter the recipe and could end in failure if you're not professionally trained in the formulations required.
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3 users found this review helpful

Any Flavor Taffy

Reviewed: Dec. 21, 2011
I believe the secret to the sofness is the cup of corn syrup and not exceeding the 234F soft ball stage. I am a professionally trained pastry chef and have worked many times with sugar pulling making center pieces etc. I am a firm believer of using a QUALITY candy thermometer. My grandmother always used the ice cold water soft ball technique but the thermometer is a NO FAIL given! Candy making is an art and it involves significant knowledge and skill.
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6 users found this review helpful

Grandma's Taffy

Reviewed: Dec. 21, 2011
Taffy is a soft ball candy and therefore the temperature should be 234F and not 275F! 275F is almost hard crack which is candy cane consistancy!
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29 users found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 26, 2011
Cinnabon is using danish dough which is a three fold method incorporating butter. When they make the buns they roll out a piece of danish dough, spread it again with butter and brown sugar (might even be some cinnamon mixed in-been a while since I've had one), then they are baked and topped with drifond or 10x icing.
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4 users found this review helpful

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