What makes peanut butter fudge dry?

There are a few reasons why your peanut butter fudge is dry. You could have overcooked it or underbeat the mixture, not allowing the sugar to dissolve properly. The peanut butter also could not have set properly, causing a gummy, dry texture.

Table of Contents

How do you make peanut butter fudge on the stove?

DIRECTIONS

In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
Remove from heat, stir in peanut butter and vanilla.
Mix until smooth.
Pour into greased 8″ x 8″ pan, and let cool before cutting. Enjoy!

What is Elvis fudge?

Elvis fudge features the King’s favorite flavor combination: peanut butter and banana. A chunky peanut butter fudge is topped by a smooth, creamy banana and white chocolate fudge.

Why isn’t my peanut butter fudge hardening?

In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature. That’s usually the culprit when fudge doesn’t set. You can try reheating your fudge mixture by adding a little more evaporated milk and bringing it slowly back to the boil.

Why won’t my peanut butter fudge Harden?

What causes peanut butter fudge not to harden? Fudge not setting is often caused by the fudge mixture not getting hot enough or not being cooked for long enough. If it’s really soft, you can try to reheat it, adding a little more milk. Bring it slowly back to a boil then try again – it should set firmer.

Why did my fudge turn into toffee?

Chewy and Gooey If you boil the fudge to a temperature lower than 232 F, your fudge will retain extra moisture, which can make it chewy or in extreme cases, prevent it from setting at all. If the temperature goes much beyond 234 F, the fudge’s final texture will be hard, dry and crumbly.

Why is my fudge too soft?

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. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

Why is my fudge dry?

Under- or overcooking the sugar The amount of time you cook fudge directly affects its firmness. Too little time and the water won’t evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won’t contain enough water, making it hard with a dry, crumbly texture.

What is this brown sugar?

Refined brown sugar is simply white sugar that has had molasses added back into it. Meanwhile, whole, unrefined brown sugar undergoes less processing than white sugar, allowing it to retain some of its molasses content and natural brown color ( 7 ).

How do you make Nigella fudge?

Method

Put butter, chocolate and sweetened condensed milk in a microwave safe bowl. Put bowl into microwave for 3 minutes.
Once melted, take bowl out of the microwave and mix thoroughly.
Line a baking dish with foil or butter paper.
Let the dish cool in refrigerator for 1-2 hours.
Cut into small squares and serve cold.

Is Russian fudge Russian?

Russian fudge is not actually Russian at all, but originated in Scotland and England. It is a chocolate-free fudge that relies mainly on sweetened condensed milk, butter, and golden syrup to achieve its smooth, fudgy consistency.

When should I stop beating fudge?

Let the mixture cool before beating. The temperature at this point should be between 43 to 45 °C (110 to 113 °F). The fudge should be warm but not burning hot. Stop beating when the surface of the mixture starts to look dull or matte.

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