How do you make peanut butter fudge from scratch?
- Grease an 8×8-inch baking pan.
- In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat. Add the peanut butter and vanilla and stir until smooth.
- Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares.
Why is my peanut butter fudge dry and crumbly?
A lot of big crystals means you get dry, crumbly, grainy fudge. By letting the fudge cool undisturbed, you avoid creating seed crystals. … When the fudge has cooled to 110°F, you want to start the crystallization process. You stir and stir until the fudge becomes thick.
Why is my peanut butter fudge grainy?
– There are a number of reasons why the fudge was grainy. It might be that you haven’t dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn’t enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn’t beaten long enough or hard enough.
What happens if you boil fudge too long?
As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100 °C (212 °F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.
Should peanut butter be refrigerated after opening?
An open jar of peanut butter stays fresh up to three months in the pantry. After that, it’s recommended to store the peanut butter in the fridge (where it can maintain its quality for another 3-4 months). If you don’t refrigerate, oil separation can occur.
What ingredient makes fudge Harden?
You can also add powdered sugar. Heat the fudge until it is very soft and almost liquid and add enough powdered sugar to stiffen it up. You need to cook your fudge longer so the sugar will ‘set. ‘
How do you make hard fudge soft again?
Place the hard fudge in a plastic bag. Place a piece of bread or a damp paper towel in the bag. Seal the bag closed and let the fudge set over night. The fudge will soften as it absorbs the moisture released by the paper towel or bread.
Why did my fudge turn out dry?
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don’t throw out the whole pan, because you may be able to melt the fudge down and try again.
Can you fix dry fudge?
Heat some cream in a pot. Break up the fudge and drop it into the hot cream and stir until it has melted. Pour it into a pan and refrigerate. Put the fudge in a plastic bag add a piece of bread or a damp paper towel close the bag completely leave it overnight it will soften .
Should peanut butter fudge be refrigerated?
Unlike many other candy recipes, peanut butter fudge actually can also be stored in the refrigerator, just beware that the fridge has the potential to dry out your fudge, detracting from that wonderful creaminess. If you choose to refrigerate it, be sure to store in a tightly sealed container.
Can I beat fudge with electric mixer?
While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. Beat it just until it starts to thicken and lose its gloss. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.
Why does butter separate in fudge?
If the heat is too high, but butter might melt too quickly and can separate from the sugar. Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn’t stirred often enough.
How long should you boil fudge?
Place the candy thermometer into the pan. Boil until the mixture reaches 234°F on a candy thermometer. Stir gently throughout the entire boiling time. Note: If you do not have a candy thermometer, allow the mixture to boil for 7 or 8 minutes but do not exceed 9 minutes.
Should fudge set in the fridge?
Allow the fudge to set a while before you put in the fridge.
Sure, we all want a piece of that home made fudge NOW…but cooling it too quickly can cause crystallization and a grainy fudge. Allow it to cool at room temperature for a while and then place it in the fridge to set completely.