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  1. #1
    Join Date
    Mar. 3, 1999
    Location
    Chicago,IL, USA
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    886

    Default Devon Fudge Recipe ??

    I'm posting this on the hunter/jumper forum hoping that someone who knows or is associated with the show might also know where I could get the recipe. I was hoping to make this as a special holiday gift for my daughter who should at Devon numerous times but is no longer riding due to "becoming a grown-up" time/location constraints.

    I know that the recipe was published once in a newspaper in 1991 but my internet search has led to a dead-end. I actually had been given it once but can no longer find the copy of a copy that I had...

    Any help or suggestions would be much appreciated and help make the holidays a little more festive.

    Thanks in advance....



  2. #2
    Join Date
    Sep. 13, 2002
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    Azle, Teh-has
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    7,910

    Default

    oo I want it too!!
    http://kaboomeventing.com/
    http://kaboomeventing.blogspot.com/
    Horses are amazing athletes and make no mistake -- they are the stars of the show!



  3. #3
    Join Date
    Apr. 2, 2010
    Posts
    47

    Default

    My mother has "The Devon Cook Book" circa early 80's. I will check it out to see if it has the fudge recipe.



  4. #4
    Join Date
    Oct. 20, 1999
    Location
    Virginia
    Posts
    14,658

    Default

    These people talk about it but the ONE who says she used to help her mother make it for the Devon Show doesn't post the recipe! EVIL!

    (Warning, forum set up like farting butterflies)
    "If you would have only one day to live, you should spend at least half of it in the saddle."



  5. #5
    Join Date
    Apr. 8, 2008
    Location
    Chicago-ish
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    272

    Default

    Do you know what newspaper it was in? You might be able to call the paper and ask them to search the archives?



  6. #6

    Default

    This is probably sacrilege, but if you are going to go through all the time and expense to make fudge, wouldn't you want to make *good* fudge?
    http://www.tbhsa.com/index.html

    Originally Posted by JSwan
    I love feral children. They taste like chicken.



  7. #7
    Join Date
    Mar. 3, 1999
    Location
    Chicago,IL, USA
    Posts
    886

    Default

    I checked the archives of the Philadelphia Inquirer as well as two smaller local papers with no luck.

    As to "good" fudge...my family LOVES the really granular texture of the Devon fudge. It is literally the only kind we have ever liked including some really pricey gourmet brands.

    Thanks for everyone who is helping...This will truly make an amazing surprise holiday treat for my daughter if I can pull it off.



  8. #8
    Join Date
    Oct. 30, 2004
    Location
    South Jersey
    Posts
    364

    Default I'm with MyGiantPony

    Take a standard fudge recipe and cook past the hardball stage for about 10 minutes... you'll have your granular Devon fudge-wanna be (fudge was?)...



  9. #9
    Join Date
    Oct. 6, 2002
    Location
    Philadelphia PA
    Posts
    17,204

    Default

    I kinda feel like it's sacrilege for me to say this... but I think my own fudge is far superior.

    That being said, we make up batches of authentic Devon fudge for our annual x-mas tree sale, which was not that long ago. Want me to see if you can buy a batch and have it shipped???
    ~Veronica
    "The Son Dee Times" "Sustained" "Somerset" "Franklin Square"
    http://photobucket.com/albums/y192/vxf111/



  10. #10
    Join Date
    Jul. 19, 2007
    Location
    Michigan
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    11,039

    Default

    Never had Devon fudge, but...by granular, do you mean like Scottish tablet, where it's kind of grainy (that's deliberate and accomplished by beating after it's cooked for ten minutes, then pouring and setting) or granular like dried-out and hte temps were wrong?



  11. #11

    Default

    Quote Originally Posted by danceronice View Post
    Never had Devon fudge, but...by granular, do you mean like Scottish tablet, where it's kind of grainy (that's deliberate and accomplished by beating after it's cooked for ten minutes, then pouring and setting) or granular like dried-out and hte temps were wrong?
    More like Scottish tablet. It's very deliberatly made that way.

    It's tasty in its own way, but would not be my go-to if I'm going to make fudge...I want creamy sinful indulgence.
    http://www.tbhsa.com/index.html

    Originally Posted by JSwan
    I love feral children. They taste like chicken.



  12. #12
    Join Date
    Mar. 3, 1999
    Location
    Chicago,IL, USA
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    886

    Default

    If they have it for sale, I would absolutely buy a couple of pounds. Otherwise, if I could get the recipe I'd try to handle it myself.

    I guess I mean like a scotch tablet because nothing about it tastes wrong!



  13. #13
    Join Date
    Oct. 6, 2002
    Location
    Philadelphia PA
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    Default

    I think the original recipie is supposed to be a bit of a Devon secret

    But email me and I'll pass your email along to the fudge ladies to see if there's any left to buy from the batches they made for the tree sale.
    ~Veronica
    "The Son Dee Times" "Sustained" "Somerset" "Franklin Square"
    http://photobucket.com/albums/y192/vxf111/



  14. #14
    Join Date
    Oct. 6, 2002
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    Philadelphia PA
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    Default

    My email is vxf111 at yahoo.com
    ~Veronica
    "The Son Dee Times" "Sustained" "Somerset" "Franklin Square"
    http://photobucket.com/albums/y192/vxf111/



  15. #15
    Join Date
    Mar. 3, 1999
    Location
    Chicago,IL, USA
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    886

    Default

    I just sent you a private message with my e-mail.

    THANKS in advance!!



  16. #16
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    Feb. 22, 2000
    Location
    Keswick, VA
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    7,871

    Default

    I thought the recipe was passed down to each generation in secrecy.
    I can't stand any other type of fudge, it's all too gooey.



  17. #17
    Join Date
    Oct. 3, 2007
    Location
    PA
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    5,152

    Default

    Quote Originally Posted by CBoylen View Post
    I thought the recipe was passed down to each generation in secrecy.
    I can't stand any other type of fudge, it's all too gooey.
    CBoylen, you are correct. I believe Pony Fan's life could be in danger should she acquire the recipe.



  18. #18
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    Mar. 3, 1999
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    Chicago,IL, USA
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    Default

    I promise...I'll stick the recipe into the last batch and consume it when finished. Then, as the national poster child for "OBS" (Old Brain Syndrome), there's no way I'll ever remember anyway!



  19. #19
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    Apr. 13, 2007
    Location
    Southern Maine
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    695

    Default

    I agree with some of the other posters...give me a nice creamy fudge any day over that granular kind



  20. #20
    Join Date
    Jul. 19, 2007
    Location
    Michigan
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    Default

    If you want the texture without necessarily the exact ratios of sugar to cream/milk/whatever they use, with tablet, anyway, that's achieved by, after you've cooked it to the designated temp, you take it off the heat and beat constantly for ten minutes to beat the grains in, rather than take your chances with allowing it to crystalize while it boils. (Tablet usually involves sugar, whole milk, cream, and the recipe I just used included evaporated milk. Does not have the gooey texture of the Mamie Eisenhower stuff.) It is also, being a Scottish candy, TEETH-SHATTERINGLY sweet. I've only made vanilla--is Devon fudge chocolate? Because if so your best bet would be to try a tablet recipe, melting the chocolate in before beating (when you add the vanilla.) You would get a grainy fudge.

    If you decide to make fudge yourself, absolutely invest in a candy thermometer. I tried doing toffee last year without one and even having a vague grasp of the hard crack-soft-ball etc stages a good thermometer's a must. Also, beware the mix. Fudge isn't QUITE so bad, but hot sugar still sticks.



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