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Thread: What did I do wrong with my peanut butter fudge?

  1. #1

    Unhappy What did I do wrong with my peanut butter fudge?

    I made peanut butter fudge yesterday afternoon. It never set up. I was hoping to give this to my pregnant SIL who is craving it. I am so sad. I made 2 batches. The first batch I used milk from the fridge and didn't think about it being skim until I was stirring in the PB. The second batch I used whole milk. The fudge is gooey- even after sitting in the freezer all night and has a grainy texture.


    WORLD FAMOUS PEANUT BUTTER FUDGE

    2 C. milk
    1 C. sugar
    1 C. peanut butter
    1 (7 oz.) jar marshmallow crème
    1 tsp. vanilla extract

    Stir sugar into milk over medium heat until sugar is dissolved, leave on medium heat without stirring until mixture reaches soft ball stage (it will start to turn a pale gold color).

    Remove from heat; immediately stir in peanut butter, marshmallow crème and vanilla extract, in that order. Stir rapidly because mixture will thicken quickly. When it is completely mixed and thickened, pour out into a buttered 8-inch square pan. Refrigerate for 30 minutes, then cut into squares. This will melt in your mouth!

    Thanks for your help!

  2. #2
    Did you use a candy thermometer to determine soft ball stage?

  3. #3
    Join Date
    Jul 2001
    Location
    Oregon
    Posts
    6,903
    I had that happen once and determined that I'd put in too much milk. It always helps when I read the recipe.

  4. #4
    I did use a thermometer- I let it stay at 212* for a couple of minutes.

  5. #5
    Join Date
    Nov 2000
    Location
    Michigan
    Posts
    1,002
    Every once in a while I make fudge and it doesn't set up and I never have figured out why. When that happens, I usually bake a cake and use it as frosting.

    Tovie
    For those in touch with it, Reality is the leading cause of stress.

  6. #6
    Join Date
    Aug 2000
    Location
    Illinois
    Posts
    741
    Most fudge recipes using the marshmallow cream also use evaporated milk----and 2 cups of milk seems like a lot for only 1 cup of sugar. To save it, you might try reheating the fudge and adding about 2 cups melted white or peanut butter chips.

    Another thing is that most recipes like that are boiled for 3-5 minutes

    BTW, now you've done it----I've been fighting the urge to make peanut butter fantasy fudge because I end up eating most of it----I'm a goner now!

  7. #7
    Join Date
    Apr 2001
    Location
    Minnesota
    Posts
    3,529
    I just finished making fantasy fudge using half chocolate and half pb chips. Then I stirred in a cup of marshmallows at the very end. OMG!

  8. #8
    Originally posted by JJeannette


    BTW, now you've done it----I've been fighting the urge to make peanut butter fantasy fudge because I end up eating most of it----I'm a goner now!
    Could you post your recipe for peanut butter fantasy fudge? I am so determined to make it and have it turn out!

  9. #9
    Join Date
    Jun 2000
    Location
    Chicago, IL USA
    Posts
    9,076
    I think "soft ball stage" is more like 238º or possibly more - I know for sure it's higher than 212º (which is just boiling point). I think perhaps you didn't cook your sugar long enough, so it didn't ever harden like it is supposed to. I would try again and make sure you have an accurate thermometer and find out what temp "soft ball stage" is exactly.

  10. #10
    Join Date
    Aug 2000
    Location
    Illinois
    Posts
    741
    Molli526, Here's the recipe that I've used for years.

    Peanut Butter Fantasy Fudge

    3 cups sugar
    3/4 cup margarine
    2/3 cup evaporated milk
    7 oz marshmallow creme
    1 teaspoon vanilla
    1 cup peanut butter

    Combine sugar, margarine, and milk in a large heavy saucepan. Bring to a rolling boil stirring constantly. Continue boiling and stirring for 4 minutes over medium heat. Remove from heat and add peanut butter, marshmallow creme and vanilla. Beat until well blended. Pour into a greased 9" x 13" pan and cool.

    It' s equally good using smooth peanut butter or crunchy. And I've found if you let it cool slowly (at room temp) you get a firmer product. Cooling in the frig seems to keep it just a bit softer.

  11. #11
    I am trying this tonight!

  12. #12
    Wow! This set up so quickly! I am anxious for it to cool enough to try a piece! Thanks Jeannette! You are so great!

  13. #13
    I am so going to be a star. This recipe is 4 star fabulous! How delicious! I don't know if the fudge will last until Christmas- DH has already had 4 pieces. Thank you! Thank you!

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