http://bugs.koha-community.org/bugzilla3/show_bug.cgi?id=5158 Jane Wagner <jwagner@ptfs.com> changed: What |Removed |Added ---------------------------------------------------------------------------- CC| |jwagner@ptfs.com --- Comment #1 from Jane Wagner <jwagner@ptfs.com> 2010-08-19 15:48:57 UTC --- I propose my own special chocolate chip cookie recipe :-) -- Configure bugmail: http://bugs.koha-community.org/bugzilla3/userprefs.cgi?tab=email ------- You are receiving this mail because: ------- You are the QA contact for the bug.

http://bugs.koha-community.org/bugzilla3/show_bug.cgi?id=5158 Katrin Fischer <katrin.fischer@bsz-bw.de> changed: What |Removed |Added ---------------------------------------------------------------------------- CC| |katrin.fischer@bsz-bw.de --- Comment #3 from Katrin Fischer <katrin.fischer@bsz-bw.de> 2010-12-01 19:16:12 UTC --- With permission of jcamins, I want to add his great fudge recipe to the discussion: Jared's fudge recipe My fudge is remarkably easy to make. Sorry for the lack of precision in this... I don't measure, and I do everything by smell. Combine about two tablespoons of butter (or about one centimeter of the butter logs they have in Ifrane) with one can of sweetened condensed milk (aka Carnation aka lait concentré sucré) and 350-500 grams of dark chocolate (2-3 cups of semi-sweet chocolate chips). One can also use one a mixture of one cup powdered milk, one cup sugar, and 1/2 cup boiling water in place of the sweetened condensed milk. Bring the mixture up to a simmer, stirring constantly to keep it from burning. Once the chocolate is melted and everything is mixed in, add any crushed fruit/jam/preserves you are using for flavoring and sugar as needed (if you're not using any fruit flavorings, I'd estimate you'll need 1 cups of sugar; I use a mixture of granulated and brown as I feel like it... a tablespoon of honey and more granulated are fantastic substitutes for brown). Pomegranate syrup makes an excellent flavoring. Now you're just going to keep it just below a boil (stirring occasionally) until it reaches soft-ball stage (Google it). One way you can tell it's getting there (besides actually checking for soft-ball stage) is that craters will form when the fudge bubbles, and they (the craters) will not just collapse back into the mixture. Also, the fudge will be very silky if you wait even just a few seconds without stirring. Once you've reached soft-ball stage, take the fudge off the heat and add any alcohol-based flavorings, extracts, essences (i.e. rose water/orange blossom water), and nuts as desired. Pour out into desired serving dishes. Disposable plastic cups work well if you don't have a glass dish to put the fudge in. Just make sure the cups have horizontal ribs. Cups without ribs or with vertical ribs are problematic to get fudge out of. Put in a freezer to accelerate cooling. Enjoy your fudge. -- Configure bugmail: http://bugs.koha-community.org/bugzilla3/userprefs.cgi?tab=email ------- You are receiving this mail because: ------- You are the QA contact for the bug.