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Post by ruffles on Jul 27, 2015 1:16:15 GMT -5
For all of my adult life I have used the 'premelted' Nestlé's Choco Bake for my chocolate any/everything. Nestlé's has stopped producing their Choco Bake. This is a major YIKES! I can't stand the Hershey's flavor!!!! Nestlé's flavor has been perfect for me. It's summer. I tried making my Aunt's hot fudge recipe but have a problem. Using the Nestlé's cocoa powder, I made this batch of hot fudge as I always do; dump everything in the pan, and then thoroughly mix all of it together. The Nestlé's people have told me that it will be necessary to include some Crisco or shortening to equal the Choco Bake. Fine. .... Since I limit dietary saturated fats, it's Smart Balance margarine instead. This is all mixed in with the sweetened condensed milk, some vanilla and then stirred over a low heat. Well.........It's grainy. The itty bitty grains of cocoa powder can be seen in it. I used the electric mixer figuring that would cure the problem but it didn't. Not only is it grainy but the grainy texture is detectable while eating it. Nestlé's says the cocoa should be mixed with the melted margarine first. (Crisco has saturated fat in it.) That can be tried the next time.
Nestlé's does not produce the baking chocolate bars. The baking bars on the shelf all have saturated fat in them. I can control for that by making this myself.
So....How would you make a smooth creamy chocolate hot fudge sauce with the cocoa powder from scratch?
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Post by meggie on Jul 27, 2015 2:16:46 GMT -5
I don't use hot fudge sauce, but it if you're using canned sweetened condensed milk, I don't think a little criso would increase the unhealthy aspect of the sauce. I doubt you're eating that much of it, and if the criso makes it the sauce you like, go for it. As my Grandmother used to say, "a little of what you fancy does you good!"
A bit of hot fudge sauce can't be worse than the stress caused by worrying about the saturated fat in it.
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Post by Amanda on Jul 27, 2015 8:26:34 GMT -5
^ I concur with Meggie. Those fake fats really mess up recipes that need to be cooked. I know you're not sitting around eating fudge all day (I mean, it's you, so even if you were eating fudge all day, it's probably in your fanny pack while you're working in the garden, burning every calorie you eat!), so I think you should throw caution to the wind and just let fudge be fudge.
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Post by ruffles on Jul 27, 2015 8:42:54 GMT -5
There is low fat and fat free sweetened condensed milk. Crisco will not be used. There's also a fat free whipped topping. I do make exceptions re saturated fats but they are controlled exceptions. I don't want to give up my peppermint ice cream completely. Of course there is saturated fat in ice cream. I do allow myself a very small peppermint ice cream sundae in a cup/mug on the hottest of days. The flavor of my home made hot fudge is better than any other that I've ever tasted. If I can keep the saturated fat out of the hot fudge, I can have as much as I want and won't be adding any to the ice cream.
Speaking of things like this....We have started using Greek yogurt for our family dips. This is Wendy's idea. Most of the time it works. However the Greek yogurt didn't cut it with the shrimp dip. The shrimp dip has always been made with cream cheese. The flavor of fat free cream cheese doesn't work. I've been playing with this recipe for a while because this has been a favorite dip. I think I've finally gotten it. A brick of the fat free cheese along with the yogurt plus the right amount of a specific cocktail sauce seems to have done it!
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Post by ruffles on Jul 27, 2015 8:56:52 GMT -5
It isn't a case of burning off the calories. The saturated fats are what builds up in the arteries. A heart attack, stroke or dementia could throw a real monkey wrench into my life style.
Last night I was reading about what the free radicals in wood smoke can do to one's body. It is very nasty stuff. However, the information also said the antioxidants in fresh fruits and veggies can counteract a lot of that.
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Post by Amanda on Jul 28, 2015 10:12:24 GMT -5
I hope you can get your recipe sorted! And Greek yogurt is wonderful! It fills in very nicely for sour cream as well.
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