Ten Fairly Simple Things You'll Be Able To Do To Save Lots Of Time With Beef Recipes
This is Beef Fudge!
5.0 from 3 reviews
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Beef Fudge
Author: Mrs. Florence E. Weist - Poll-Ette Hostess Cookbook, 1967
Serves: 50 small squares
Ingredients
- ½ lb (2 sticks) butter
- 1 massive can of evaporated milk
- 4 cups sugar
- 12 oz chocolate chips
- 2 cups marshmallow fluff
- 2 teaspoons vanilla
- 1 cup cooked ground roast beef (crusty, dry components eliminated and only seasoned with salt)
- 1 cup chopped walnuts
Instructions
1. Cook butter, milk and sugar for five minutes, stirring typically. Remove from heat and stir in chocolate chips and marshmallow fluff until melted. Stir in vanilla and ground beef roast and walnuts. Beat till agency and pour right into a nicely-greased 9x13 pan.
3.5.3208
This recipe is from this book, which, in a brief period of time, has also turn into my most favourite vintage cookbook. And such is my mania with this cookbook that I’ve learn it cover to cowl twice, enough to know the way to spell Polled Hereford from memory, though up so far I had no idea that particular breed of cattle even existed. That is the Poll-Ette Hostess Cookbook from 1967, and is from the wives of Polled Hereford cattle farmers and ranchers around the world.
Or that they prefer to put on bows of their hair. And eat steak.
After studying by way of the book twice, I can sort of see where this recipe got here from. I imply, I'd have never, ever, ever considered this on my own, but possibly if you are the wife of a rancher and you have beef popping out of your ears, you assume up ways to make use of it. Any manner to use it. The e-book is crammed with recipes like this, with beef in every little thing from bread, to fudge, to cake and brownies.
And sure, I can be testing all of these.
But there are also different, extra regular recipes in this ebook. It’s a lifesaver when you have extra farm hands to feed! ” Overall, an incredible ebook that offers a real have a look at recipes that these wives used frequently and have been thought-about lifesavers. Recipes that include notes like, “This is what we made when we were stranded during the big flood,” or “This recipe acquired us through the times after a power outage, after I had to throw out the contents of our freezers,” or “We make this on laundry day.
So, despite the fact that I had my doubts concerning the excited notes of this particular recipe (“It provides crunchiness! It adds nutrition! This is the only manner my family likes fudge!”), I still acquired my beef prepared.
I don’t have a grinder, so I simply ran the beef through my food processor. It was slightly more finely floor that it probably would have been with a grinder, but floor is ground.
Also, this is leftover, cooked roast that didn’t have any fancy seasonings on it, simply salt. I didn’t need the fudge to style like mushrooms or anything like that.
Bubbling away!
In case you didn’t catch it, the base to this recipe is Kraft’s Fantasy Fudge, which is a very simple recipe. The most effective a part of Fantasy Fudge is that you simply don’t should be always monitoring the temp, just boil for five minutes or so and (unless it is humid out), you might be good to go. Practically foolproof, even for fools like me who almost at all times bungle fudge somehow.
Sorry for the blurry picture. Apparently I bought really enthusiastic about adding beef to fudge. I can by no means tell with Mid-Century Menu food. Or possibly really scared.
Here is the finished fudge. This recipe makes a 13×9 pan of fudge, but I poured out about half of it into another pan earlier than including the beef. the beefed fudge. For…control purposes. To check what a normal piece of fudge would taste like vs.
Also, I didn’t think this is able to work, so I needed some edible fudge when this was all over.
You'll be able to see the beef pieces! Look!
You could also odor them.
“It smells steaky.”
“Just eat it.”
“I don’t want to.”
I almost threw down the camera. “You’re freaking kidding me.”
“Nope, this is scrumptious.”
“It doesn’t style like beef?”
“Nope.”
“How can that be? It smells like steak!”
“I don’t know.”
“No one is going to consider this.”
“I don’t know if I even imagine it.”
The Verdict: Delicious
From The Tasting Notes -
Sigh. I don’t even know if anyone is reading this anymore, but when you haven’t left in disgust, I SWEAR I had no concept this is able to happen. Which I severely doubted on the time, however now I imagine that simply could be true. In fact, I remember reading not too long ago in a World War II cookbook the startling recommendation that you will get away with making a chocolate cake with rooster fat, and no one will ever know. I mean, after the entire chocolate tomato soup cake expertise, I ought to have realized that chocolate can cover pretty much anything you possibly can throw at it. I ought to have guessed.
This fudge was actually good. Either method, it was shockingly good. beef fudge. But the beef fudge was Better than the fudge that did not have beef in it. In truth, it was higher than the non-beef portion of fudge that I had pulled out and set aside for Alex in case the beef fudge turned out to be a pile of… It was also smoother in texture and slightly more gooey than the non-beef fudge. It also gave it a superb degree of salty that we appreciated. I never thought I'd ever sort that. It gave the fudge a nice depth of flavor and a complexity that was a shock. Maybe from the melted fat in the roast beef? It might need been that I used a food processor, but the beef items kind of simply dissolved in the fudge. And, as the recipe author claimed, it did dial down the sweetness significantly. I didn’t get any of these weird crunchy bits the recipe talked about.
So, try throwing some leftover roast beef in your fudge subsequent time. Apparently anything goes when it comes to fudge.
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