Peter Greweling

Peanut Butter Fudge

Preparation info
  • Yield:

    132

    Pieces
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 790

Method

  1. Combine the sugar, evaporated milk, invert sugar, cream, molasses, and glucose syrup in a saucepan. Cook to 117°C/243°F, stirring constantly.
  2. Mix in the salt.
  3. Pour the cooked batch onto a marble slab. Place the peanut butter and fondant on top of the syrup.
  4. Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture t