Your recipes and instruction are quite good but I find I enjoy your sweet smiles and how it feels like we are friends hanging out in the kitchen. Maybe that’s corny. You just come across as someone I like as a friend. Thank you for sharing.
Thank you for visiting me in my kitchen. I want everyone to feel like they have stopped by a friends home to share some good food and conversation. I saw on your channel that you knit. That reminds me of my mom. She knew how to knit as well.
Yes, I like knitting, crochet, spinning, embroidery and all manner of lace making. I also like baking and candy making, which is how I found your channel. So glad to meet you!
@@southalabamacooking3980 Yes, I tat, both shuttle and needle. I enjoy doing historical demonstrations of fiber arts circa 1850 (when my spinning wheel was made). “Modern” tatting began about then too. Prior to about 1850 tatted medallions were knotted together but about that time they developed techniques for joining medallions without knotting (so much easier!). I’ve dabbled in netting and bobbin lace too but am not proficient. I can do hardanger (a needle lace) and am now working on learning Armenian needle lace. I only teach and demo knitting, crochet, tatting, and spinning.
Mama always made it with cream/canned milk/carnation first time I’ve seen it with water. I’ve always made it with cream so this is new to me. Thank you I’ll try this, this coming Christmas.
I'm glad I found this video, thank you for taking the time to give detailed instruction. I haven't had fudge like this since my mom got Alzheimers in 2004. She used to make it at Christmas mostly, she would pour it out on a buttered plate. I really liked the thinner pieces at the edge. I'm going to give this a try this year. Again, thank you so much, I can almost smell the fudge cooking and see my mom smiling as she is cooking. She would go over and start playing the piano as it cooled down, no fudge until she finished playing.
There is a man on here who makes old recipes from old cookbooks. He made the velveeta cheese fudge from a 70s era cook book, he was not a believer the entire time he was making it, he is a bit eccentric lol Well, he tried the finished fudge and could not believe how good it was!! He said you would never know it was made with cheese!! He is a picky eater it seems so if he enjoyed it, I believe it is good! Im interested in trying it now 👍🏻👍🏻👍🏻👍🏻
I remember the Velveeta cheese fudge craze as well, and have eaten it. You cannot tell that cheese is used in it, but I just prefer the old fashioned cooked fudge.
I have tried numerous chocolate fudge recipes. They have all been very similar, too temperamental, tasty but too soft. Your recipe is the first I have seen with different ingredients and different ratios of ingredients and the fudge looks much more robust. I’m really looking forward to trying your recipe. Thank you!
I just made this fudge recipe yesterday for a Facebook follower. I plan to post it to Facebook tonight or tomorrow. It turned out perfectly. Check out my Facebook page it you would like.😊
I love the modest apparel you wear. We believe in that also. I love your blouses , where do you get them ? I love your candy making. I can smell that fudge now 😉
I have to say that this is one of the most soothing, calming videos that I have ever had the pleasure of watching and listening to! When the fudge hit the counter, the sound made my mouth water! Do you have another fudge recipe, perhaps brown sugar or another, one without chocolate? I am so happy that this video/ channel came to me! Also, I really appreciate the complete, clear instructions/explanations,the substitutions, all valuable info! Thank you! I will re -watch this just to hear your voice!
Hi, I know that the gold standard for fudge is creamy and people look at grainy fudge as a fail. HOWEVER, my Mom always made what she called "quick fudge" and it was always grainy so I got to love it that way. Is the graininess from undissolved sugar or from the dissolved sugar crystalizing? And how could I alter the cooking to get a grainy fudge?
I'm not sure if the graininess is from undissolved sugar or the sugar crystalizing. But if you add less karo that should give you a grainy consistency. Thank you for stopping by my kitchen. 😊
@@cherylsaunders6588 you are so welcome! Today is candy day for me. I am cooking divinity, fudge, pralines, and date roll. It makes me happy to know that my recipes are helpful, and that people enjoy the videos.
😋 yummy
I am so ready for this
Your recipes and instruction are quite good but I find I enjoy your sweet smiles and how it feels like we are friends hanging out in the kitchen. Maybe that’s corny. You just come across as someone I like as a friend. Thank you for sharing.
Thank you for visiting me in my kitchen. I want everyone to feel like they have stopped by a friends home to share some good food and conversation. I saw on your channel that you knit. That reminds me of my mom. She knew how to knit as well.
Yes, I like knitting, crochet, spinning, embroidery and all manner of lace making. I also like baking and candy making, which is how I found your channel. So glad to meet you!
@@kirsten07734 So glad you found me. Can you tat? My mom said her grandmother could tat and that it looked like lace.
@@southalabamacooking3980 Yes, I tat, both shuttle and needle. I enjoy doing historical demonstrations of fiber arts circa 1850 (when my spinning wheel was made). “Modern” tatting began about then too. Prior to about 1850 tatted medallions were knotted together but about that time they developed techniques for joining medallions without knotting (so much easier!). I’ve dabbled in netting and bobbin lace too but am not proficient. I can do hardanger (a needle lace) and am now working on learning Armenian needle lace. I only teach and demo knitting, crochet, tatting, and spinning.
Thank you for doing this for me
I miss you dear friend but I am glad I get to see you on here!!!
Mama always made it with cream/canned milk/carnation first time I’ve seen it with water. I’ve always made it with cream so this is new to me. Thank you I’ll try this, this coming Christmas.
You’re a super star. 👍👍
Thank you for sharing. Going to try this! Wish me luck!!
Looks fantastic it’s a must try , thank you ☺️
You're welcome! Glad you're watching!
I'm glad I found this video, thank you for taking the time to give detailed instruction. I haven't had fudge like this since my mom got Alzheimers in 2004. She used to make it at Christmas mostly, she would pour it out on a buttered plate. I really liked the thinner pieces at the edge. I'm going to give this a try this year. Again, thank you so much, I can almost smell the fudge cooking and see my mom smiling as she is cooking. She would go over and start playing the piano as it cooled down, no fudge until she finished playing.
Thank you for sharing your memories. I play the piano as well. Also, I play the organ, rhythm guitar, and bass. Thanks for watching.
There is a man on here who makes old recipes from old cookbooks. He made the velveeta cheese fudge from a 70s era cook book, he was not a believer the entire time he was making it, he is a bit eccentric lol
Well, he tried the finished fudge and could not believe how good it was!! He said you would never know it was made with cheese!! He is a picky eater it seems so if he enjoyed it, I believe it is good!
Im interested in trying it now 👍🏻👍🏻👍🏻👍🏻
I remember the Velveeta cheese fudge craze as well, and have eaten it. You cannot tell that cheese is used in it, but I just prefer the old fashioned cooked fudge.
I have tried numerous chocolate fudge recipes. They have all been very similar, too temperamental, tasty but too soft. Your recipe is the first I have seen with different ingredients and different ratios of ingredients and the fudge looks much more robust. I’m really looking forward to trying your recipe. Thank you!
I just made this fudge recipe yesterday for a Facebook follower. I plan to post it to Facebook tonight or tomorrow. It turned out perfectly. Check out my Facebook page it you would like.😊
I enjoyed your video, and will look forward to the next one. I'm down in the south part of the county.
Thank you from one southern girl to another! 😄
I love the modest apparel you wear. We believe in that also. I love your blouses , where do you get them ? I love your candy making. I can smell that fudge now 😉
Thank you. I get most of my blouses/shirts from J C Penney. My casual shirts are St John's Bay and my dress blouses are Liz Claiborne.
I’m gonna try this recipe. By the way, I love your orange and yellow top!
Thank you my Okie friend. 😊
I would definitely use Parchment paper to line my pan so you can lift the fudge right out of the pan effortlessly and then cut it.
Thank you. That's a good idea.
i make my own vanilla
I bought that cookbook from thrift books
It's my favorite cookbook.
I have to say that this is one of the most soothing, calming videos that I have ever had the pleasure of watching and listening to!
When the fudge hit the counter, the sound made my mouth water!
Do you have another fudge recipe, perhaps brown sugar or another, one without chocolate?
I am so happy that this video/ channel came to me!
Also, I really appreciate the complete, clear instructions/explanations,the substitutions, all valuable info!
Thank you!
I will re -watch this just to hear your voice!
I'm glad you found the video helpful. I have a couple of other candy recipes on my channel. Divinity fudge, and pralines. Thanks for watching.
Can we line to pan with parchment paper,to be able to lift the fridge out of the pan. Gotta try this this season
I was told when it starts loosing it's gloss it's ready to pour .
That looks good Sis!!! My mother in law makes hers like that but with milk it’s my husband’s favorite recipe!
Thank you my friend!
South Alabama Cooking I enjoy watching your videos!
I'm glad you're watching. Tell Sister Banks I said, "Hello", and tell Tunnel Hill about my Cooking channel.
South Alabama Cooking ok sis
How do you do peanut butter fudge
Hi, I know that the gold standard for fudge is creamy and people look at grainy fudge as a fail. HOWEVER, my Mom always made what she called "quick fudge" and it was always grainy so I got to love it that way. Is the graininess from undissolved sugar or from the dissolved sugar crystalizing? And how could I alter the cooking to get a grainy fudge?
I'm not sure if the graininess is from undissolved sugar or the sugar crystalizing. But if you add less karo that should give you a grainy consistency. Thank you for stopping by my kitchen. 😊
I also had fudge from my sister that was grainy. I will try and make it this way.
Thank you for recipe what year is your cook book from. I love old cookbooks
It is a Southern Living cookbook from the 1970's. It is my favorite cookbook. It's called, Southern Country Cookbook.
@@southalabamacooking3980 ty so much I enjoy your videos
@@angelam1601 you're welcome! I'm so glad you're watching and enjoying my videos.
I am in middle Massachusetts and look forward to you recipies. Thank you soooo much
@@cherylsaunders6588 you are so welcome! Today is candy day for me. I am cooking divinity, fudge, pralines, and date roll. It makes me happy to know that my recipes are helpful, and that people enjoy the videos.
Hi, I am from south Alabama also! Where are you located? We are in Ozark..
Hi Libby. I am in Citronelle.
can you add peanut butter ?
6 TABLESPOONS EQUALS 3 OUNCES