Gimli......presumably you mean the ork stops wiggling... unless they have some special nerve endings in their toes...
(which could possibly explain how they can climb head down from pillars like cockroaches)... and then I assume you would have meant the cave orks or goblins- Ah yes.. I see, more protien in the meal then!! Verry wise of you
Lidless- where's the recipe???
- cough it up!!!
Areanor- Fudge I have not found the Swiss/German equivalent- I brought some to our family Christmas gathering and it was described as 'toffee' because of the consistency- but in English- Toffee is either a firmer caramel, or brittle. Hard for me to say- but the best bet is for you to try the recipe and let me know....It has the consistency of a 'german' caramel- but not grainy/sugary and is chocolate- not just caramalized sugar.
Eru- another tried and true method of adding flour to your sauce without getting lumps- (or cornstarch works for that matter- Epifin for the Germans)- 1-2 Tbsp of flour in a cup, add some of the liquid from your sauce- it can be hot, if there is no liquid add warm water or milk if you want a creamier sauce- mix it until the flour is either in a thick paste or add more fluid to make it slightly thinner so it will blend well with the rest of the sauce- then add it to the rest of the sauce! No lumps! :mrgreen:
Alandriel-
WHAT EVER YOU DO, DON'T ATTEMPT THIS RECIPE WITHOUT THE MARSHMELLOWS!
then I'd have to change the title to Fannie May $200 Fudge
The reason for this is that the marshmellows are the 'binding' factor- they make a nice glue, and if you try to think of them as, well.. little puffs of, well... glue..instead of 'marshmellow'...(*
shiver ).... you will be able to overcome your... uh... disinclination. On the other hand... Fudge has a seemingly long and antiquated history, one that dates back to Pre-MarshM times, and therefore you are most fortunate because in some dusty tome lies a recipe JUSSST FOR YOU!!!! (*
of course, I must go and dig out said 'tome' and write it up- which I will do for you at no cost because I consider you a friend.....
)
*recipe...forthcoming....
*dust, dust, dust...cough, whheeezzzeee*
Old Fashioned (and w/o Marshmellows I might add!) Chocolate Fudge
Unsweetened chocolate 2 ½ oz.
Sugar 2 ½ cups
Salt ¼ teaspoon
Milk or light cream, 1 cup
Corn sirup, light (Karo)- 2 Tablespoons
Butter 2 ½ Tablespoons
Vanilla 1 teaspoon
(1 cup = 250 ml)
Break the chocolate into small pieces and place in the saucepan with sugar, salt, milk and corn sirup
Place over low heat and stir constantly until the mixture begins to boil. Cook to 236°F (114° C)- soft ball stage, stirring frequently to prevent scorching.
Remove from heat, add butter, wipe pouring edge of pan (this is done to prevent your poured fudge from crystallizing), and pour into a clean pan (loaf pan) or onto a marble slab. Cool to 110°F (44°C) lukewarm without stirring.
Add vanilla and beat according to the directions for the pouring method or kneading method. Makes about 1 ½ pounds. (far less than the other recipe… but best to start out small )
How you can beat it after pouring it into a pan??? Or on a marble slab???
Perhaps a broom, or stick might work well… but hang draping on your cupboards and walls to prevent staining…. Oh, and a raincoat might not be a bad idea either.
:mrgreen: