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Shoofly pie fudge at Cabela`s

Last post Mar 16, 2006 8:19 AM by winkyPA . 16 replies.


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  • Shoofly pie fudge at Cabela`s
    We did take a ride to Cabela`s this afternoon looking for shoofly pie fudge. As luck would have it, we were told that it was sold out. Also, said they didn`t know when they would be making again. When they do make it will be there feature flavor and would only be making so much and when it`s sold, that it would be a while before they make it again.
    So, we didn`t get to taste it anyway. I did as if they could give us the recipe and of course she said she can`t give it up. As you know they make it right there in the store. However, I did a search in ASKJEEVES for shoofly pie fudge and low and behold there was the recipe. A 20 step process. So, if you wnt to try it ASKJEEVS and you will see why I didn`t CC&P IT. Bud
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  • RE: Shoofly pie fudge at Cabela`s
    20 Steps? Yikes! I might to 10 steps, but 20, no waaaaaaay! LOL

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  • RE: Shoofly pie fudge at Cabela`s
    Big Bud, what site did it direct you to? Recipezaar? Another website? Sorry, but I couldn't find it, only a million recipes for shoo fly pie!! LOL! I would just like to look at the recipe, as yes, 20 steps is a bit much.

    TIA

    Brenda
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  • RE: Shoofly pie fudge at Cabela`s
    Bud, I too couldn't find it.. It took me to shoo-fly pie recipes, but no fudge???

    Could you copy it and email it to me?
    Please?????

    vanillacookbook@yahoo.com
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  • RE: Shoofly pie fudge at Cabela`s
    Sorry, can`t get it to come up. I did e/mail the recipe to vanillacookcook. Just go to askjeeves and put shoofly pie fudge recipe into the search box. It`s the fourth one down. Bud
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  • RE: Shoofly pie fudge at Cabela`s
    Thanks Bud, I'm printing it off and reading it tonight. LOL
    Dena
    Here it is make take a few threads.

    Fudge
    Ingredients:
    2 oz. [60 grams] Bitter chocolate (or 6 Tablespoons of cocoa with 2
    tablespoons of oil) 2 cups sugar (fine grained sugar will dissolve
    fastest) 3/4 cup milk, or cream, or half milk and half cream (Cream
    Will produce the richest fudge but it is more expensive.) 1 tablespoon
    Butter 1 teaspoon vanilla 3/4 cup nuts (optional, I never use them myself, but you might like nuts in your fudge.) a few grains of salt
    Useful equipment: a candy thermometer and a marble slab 18'' by 18''.
    You might be able to make do without these, I haven't tried it. The
    marble in particular is useful for cooling the candy quickly.
    1. Assemble all materials and utensils; see that hands and nails are
    clean.
    2. Put chocolate into saucepan and melt over hot (not boiling) water in
    another saucepan until free from lumps. If you are using cocoa, then
    mix
    the cocoa and oil thoroughly in the saucepan.
    3. Add the 2 cups of sugar very slowly to the chocolate, stirring well.
    (With granulated sugar, moisten with 2 tablespoons of water to help
    dissolve.)
    4. Add 3/4 cup of milk and salt, slowly while stirring.
    5. Place saucepan over low heat. (Note, no longer as part of a
    double-boiler.)
    6. Stir constantly (back and forth, not round and round), until the
    sugar is entirely dissolved. Bring up to simmering but do not let boil.
    (This is vital. The sugar must fully dissolve before you let it go to
    a
    boil. If the sugar doesn't dissolve, it will recrystallise.)
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  • RE: Shoofly pie fudge at Cabela`s
    7. Wash down the sides of the saucepan: Have a cup half full of water,
    dip the pastry brush in this, shake it a little leaving some of the
    water in the brush. Wipe the sides of the saucepan from the top down to
    the sugar mixture. (If sugar is standing in grains all up and down the
    sides of the saucepan, theses grains will keep your candy from being
    smooth because they will cause many other grains to form when you are
    working the fudge.)
    8. Test your mixture to make sure that there are no grains of sugar
    left: Lift your spoon (this should be a wooden spoon), dip your fingers
    in cold water and rub over the back of the spoon. You will be able to
    feel grains of sugar when you cannot see or hear them. (I know, it
    sounds weird but it does work. I wouldn't suggest trying it if you are
    using a metal spoon though.)
    9. Now increase the heat, and bring your candy to boiling and boil
    briskly without stirring. (Do not start the boil if there are any
    grains of sugar left.)
    10. Boil the fudge until it reaches the 232 F [111 C] degree mark on
    your candy thermometer. (The soft ball stage.) You can test the candy
    by
    putting a few drops into cold water. They should form a soft ball when
    rolled between the thumb and finger.
    11. If your fudge doesn't feel as firm as you would like, boil it a
    little longer to 234 F or 236 F [112-113 C]. (Here in Queensland, I
    have
    to boil it longer, due to the warm weather.)
    12. Before the candy has quite reached the right temperature, sprinkle
    a
    few drops of water on your marble slab.
    13. Pour the fudge from the saucepan gently and evenly on to the slab.
    Do not let the last of it drip on what is already there. Do not scrap
    out the saucepan. (Use scrapings in next batch or in other ways as they
    might start crystals forming in the fudge.)
    14. Put 1 tablespoon of butter on the fudge, letting it melt on the hot
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  • RE: Shoofly pie fudge at Cabela`s
    candy.
    15. Let fudge stand on the slab undisturbed until barely warm (not
    cold)
    to the back of the hand. This should not take over 15 minutes.
    16. Lay candy bars on sheet of heavy paraffin paper on board or wooden
    table, making a rectangle 9 inches by 4 inches.
    17. Once cool, work fudge with spatula scraping up and turning the
    edges
    of the fudge over to the center. Continue in this way, working from the
    edges to the center and keeping slab and spatula clean.
    18. Scrape spatula frequently with a knife, do not add grainy scrapings
    to the candy. (Quite frankly, I add these scrapings to the candy, and I
    don't think it matters as much as the previous warnings)
    19. Soon after beginning to work fudge, pour on 1 teaspoon of best
    vanilla extract and continue working.
    20. When the fudge seems to be creamy throughout, but before it gets
    firm, add nuts a few at a time and work in well until all are added.
    21. When fudge gets firm, place between candy bars making it 3/4 inch
    thick. After fudge has set, you can cut it into squares.
    Well, that's it. After you have made a batch, you can decide if your
    equipment will let you make a double batch (i.e. did the fudge almost
    boil out of the saucepan, or overflow the marble?) My pan is deep
    enough
    to boil a double batch of fudge, but I have to use extra wooden bars on
    the marble to restrain it while it cools. A double batch also needs to
    be worked longer, but it will last longer too. Just double the
    ingredients to make twice as much at a time. Some of the comments added
    to the recipe are obviously mine, others added are not as obvious but
    still mine. Some belong to the original recipe. My candy bars are
    specially made for this job (I don't know where my grandmother got them
    from). They are the required 3/4 inch deep, and they are marked off in
    inches so it is easy to make the squares. Each has a hook on one end,
    that lets you attach them securely to each other.
    VR: Nicarra RL: Lynn Alford e-mail: lynn@coral.cs.jcu.edu.au


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  • RE: Shoofly pie fudge at Cabela`s
    She said to put candy bars between the fudge??? Did you see somewhere where she named the candy bars? I emailed her, so lets see if I get a responce.
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  • RE: Shoofly pie fudge at Cabela`s
    Thanks Bud, and Dena for copying. Sure does take work, and if it didn't turn out, would really be disappointing. But, it's fun to read thru this.

    Brenda
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  • RE: Shoofly pie fudge at Cabela`s
    For those who have eaten Cabela's fudge, does it sound like this recipe? I sure have never eaten shoo fly pie with chocolate in it, but, rather a molasses type mixture. I've made it many times, too, and never with chocolate. But, maybe they make their fudge with choc. and it's really not like the pie at all? Curious.

    Brenda
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  • RE: Shoofly pie fudge at Cabela`s
    Having a grandma who always made shoofly pie, I can't imagine this being a recipe for shoofly pie fudge. I brought up the site and if you look closely there is a period after shoofly. When you look on the next page there is a recipe for shoofly pie and fudge.
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  • RE: Shoofly pie fudge at Cabela`s
    To tell the truth, I can`t see how it would get it`s shoofly taste either. I have a great recipe for wet bottom shoofly pie and a dry bottom which is a shoofly cake that a lot of people bake in a pie pan and call it a shoofly pie but, it`s really a cake. Just have to wait till umm ahh, forgot her name gets an e/mail from the lady that posted the recipe in the other site at ask jeeves. Bud
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  • RE: Shoofly pie fudge at Cabela`s
    bumping this one, too!

    Brenda
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  • RE: Shoofly pie fudge at Cabela`s

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