In a heavy-bottomed saucepan, add the brown sugar, sugar, honey, peanut butter, salt, and milk.Here are some step-by-step collages to show you what to do. The instructions reflect using a mixer, but I will provide instructions for stirring with a wooden spoon in the NOTES section of the recipe. I recently (like 2 days ago) learned that you can use your stand mixer to stir your fudge, and that’s what I did here. Let candy cool for about 4 hours before slicing into squares.Stir and stir until matte in texture and very thick.It’s entirely optional, but consider using it, especially if you use less salt in the recipe than called forĪll fudge follows basically the same process: Finishing salt (optional): For an additional sparkle of salt.Roasted peanuts (optional): For a layer of crunchy goodness on top, whether or not you’re using crunchy peanut butter.Whole milk is really just here to help the sugars dissolve and add a tiny bit of extra milk fat. Whole milk: You could use half and half if you’d like.If that seems like a lot to you, use 3/4 teaspoon, but please don’t leave this additional salt out entirely I call for 1 full teaspoon (2 in a double batch). Salt: As I said earlier, the amount of salt in the peanut butter alone isn’t enough.I tested with both and preferred the crunchy because I like the texture of little crunchies throughout You can use either creamy or crunchy peanut butter. We typically use natural peanut butter at home for general snacking, but for fudge, stick with “conventional” peanut butter. Peanut butter: Do not use natural peanut butter that separates with a layer of oil on top.You could also consider using real maple syrup, because peanut-maple fudge sounds like a plan! If you do not like honey, substitute corn syrup for a straightforward peanut butter fudge. For the mildest honey flavor, use a lighter-colored honey. Feel free to experiment with different flavors of honey to achieve different results. I used gallberry honey, which I purchased at the farmer’s market. But I didn’t want the molasses flavor to overwhelm the honey, so I like using some granulated sugar to get a more neutral sweetness Granulated sugar: You can use all brown sugar if you like, substituting for the amount of white sugar. Brown sugar: Adds sweetness but also a little depth from molasses.Here’s what you’ll need to make this candy: Then you can always scroll back up if you need any clarification. If you prefer to head straight to the recipe, click here. In this section, I’ll go over all the ingredients as well as possible substitutions, explain in detail how to make it, and give variations as well as equipment recommendations and some helpful tips for success. This recipe also calls for a fair amount of salt, because what’s more boring than unsalted peanuts? Nuts need salt, and the amount that’s present in the peanut butter is not enough to season the batch since it gets diluted by all the sugar and milk and whatnot. If you are not a fan of honey, substitute corn syrup, and you’ll have a very excellent fudge that is more straight-up peanutty without the notes of honey. I also use honey in the recipe, because peanuts and honey is a dreamy combination. This fudge has a higher peanut butter-to-sugar ratio than other recipes, ensuring that it is very peanutty in flavor. Many recipes, identified as “easy peanut butter fudge” achieved a fudge-like texture by mixing in a full pound of powdered sugar into an already-sweet mixture.Īfter I shook myself out of the sugar coma, I headed to the kitchen. I got some ideas from a few, but mainly I thought all the recipes seemed too sweet. I read a TON of recipes for peanut butter fudge. 14.3 Notes Run, Don’t Walk, to Make This Fudge!
0 Comments
Leave a Reply. |