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Margarine

#1
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10/15/09 at 8:36am
  • Joined: October 2009
  • Post Count: 3
I have to make a large amount of Peanutbutter and chocolate fudge coming up, but im told i have to use margarine instead of butter .. is there any tricks to this or is it a staight convertion equal amounts margarine for butter?
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#2
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10/15/09 at 9:19am
  • Joined: August 2009
  • Location: Montreal Canada
  • Post Count: 805
equal amounts in my opinion.....

Petals
Creme tangerine and Montélimar
A ginger sling with a pineapple heart....after the "Savoy Truffle".

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#3
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10/15/09 at 9:19am
  • Joined: February 2008
  • Location: Monrovia, CA
  • Post Count: 4,021
Straight conversion.

If you're staying away from butter for kosher or severe allergy, make sure your margarine does not include diary products.

Good luck,
BDL
De gustibus aut bene, aut nihil. Chekhov
www.cookfoodgood.com
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#4
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10/15/09 at 12:10pm
  • Joined: May 2006
  • Location: PALM BEACH FLORIDA
  • Post Count: 2,552
Depends , Margarines in the tubs are usually whipped and contain a higher amt. of H20.
Use block margarine if possible

CHEFED

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