Peter Greweling

Peanut Butter Fudge

Preparation info

  • Difficulty

    Medium

  • Yield:

    132

    Pieces

Appears in

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

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 790 g 28 oz 38%
Evaporated milk 280 g 10 oz 14%
Invert sugar 250 g 9 oz 12%
Heavy cream 100 g 4 oz 5%
Molasses 100 g 4 oz 5%
Glucose syrup 60 g 2 oz 3%
Salt 1 tsp 1 tsp <1%
Peanut butter 360 g 13 oz 17%
Premade fondant 140 g 5 oz 6%
Batch Size 1980 g 71 oz 100%

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 turns creamy and opaque, about 8 minutes.
  5. Deposit into a frame 12 × 12 × ½ in set on lightly oiled parchment paper.
  6. Place another piece of lightly oiled parchment paper on top of the fudge. Using a rolling pin, flatten the top. Allow the fudge to crystallize before removing the parchment paper. Or, if desired, leave rippled for a more natural appearance. Crystallization will take about 30 minutes.
  7. Cut into 25-mm/1-in squares. Wrap to prevent drying.

© 2007 All rights reserved. Published by Wiley.