Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › The Mystery of the Peanut Butter Fudge-SOLVED!
New Posts  All Forums:Forum Nav:

The Mystery of the Peanut Butter Fudge-SOLVED! - Page 2

post #16 of 34
I think it is sooo sad when people guard a recipe so well that they take it to their grave with them. I wish they would entrust it with a couple favored people or at least leave the recipe with their will or important papers.
post #17 of 34
Quote:
Originally Posted by denetteb

I think it is sooo sad when people guard a recipe so well that they take it to their grave with them. I wish they would entrust it with a couple favored people or at least leave the recipe with their will or important papers.



Oh yah!! Especially when it's something SOOO good! I have tried to get over that secretive recipe hoarding thing. I've been sharing a lot here over the last few years, and it's been therapeutic for me. icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #18 of 34
K8, I wasn't clear either. Do you use 1 1/4 cups or 1/3 cup of peanut butter. Can't wait to make this! Thanks.
post #19 of 34
Quote:
Originally Posted by -K8memphis

I used an overflowing 1/3 cup, piled real high.
If it matters (and it really doesn't) it was health food
stuff that you have to keep the oil mixed up into.
Any peanut butter will be fine.



K8, do you mean, you didn't use 1 cup plus 1/3 cup overflowing PB? That you only used 1/3 cup PB in total?

Edited to ask cause I forgot. Why the milk instead of the water? Does the milk give it a better flavor and texture?

Thanks!
Respect for ourselves guides our morals; respect for others guides our manners.
Reply
Respect for ourselves guides our morals; respect for others guides our manners.
Reply
post #20 of 34
Melvira, I have noticed that 'real' fudge doesn't have to be refrigerated. Do you know if the easy fudge does? I want to put fudge in my Xmas gift baskets but everything must be nonperishableicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
post #21 of 34
Quote:
Originally Posted by -K8memphis

I just used the overflowing one third cup and that's all.
And I used milk becaue Popsie used milk icon_smile.gif



Okay, thanks!
Respect for ourselves guides our morals; respect for others guides our manners.
Reply
Respect for ourselves guides our morals; respect for others guides our manners.
Reply
post #22 of 34
Ok, so now I'm REALLY confused... icon_rolleyes.gif

How can you switch from 1 1/4 c. of peanut butter to just 1/3 c. and have it turn out right? And why would the recipe call for 1 1/4? Why not just say 1/3? K8 you are having a good time screwing with my head, aren't you? icon_lol.gif I wish it weren't so easy to do... but it is. icon_cry.gif

I seriously don't know if the 'easy' fudge has to be refrigerated. I can't answer that because the only time I've made it, it's gone to someone and they've done with it as they wished. But, I will say, I wasn't aware that fudge did need to be refrigerated. All the fudge I've seen has just been in airtight container at room temp. Well, if you go past a candy shop it's just out in the air, but then it gets dry if it's left like that, obviously.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #23 of 34
Thread Starter 
Quote:
Originally Posted by Melvira

Ok, so now I'm REALLY confused... icon_rolleyes.gif

How can you switch from 1 1/4 c. of peanut butter to just 1/3 c. and have it turn out right? And why would the recipe call for 1 1/4? Why not just say 1/3? K8 you are having a good time screwing with my head, aren't you? icon_lol.gif I wish it weren't so easy to do... but it is. icon_cry.gif



OK--see I posted about solving a 50 year old mystery--I mean I just said how I solved it. With cream de tartar. I combined the old recipe that I remember with the cream of tartar.

So that's why the recipe looks/seems flukey--it's a combination of what I remember with what I found yesterday. I don't think it would hurt to add more peanut butter.

Just cook something to soft ball stage, sugar, Karo, milk or water and a little salt--after soft ball stage is acheived add butter & mix well, add cream of tartar & mix well, add peanut butter and vanilla & mix well. Beat it up by hand like it says above.

Because that's how I bake and cook--a lot of people do that. Just read a bunch of recipes and then pop something out. I was in the popping stage when I was asked for the recipe so it's not in it's Sunday finest. So the recipe is there and my modifications are in parenthesis. icon_biggrin.gif

You're thinking too much.
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #24 of 34
Alrighty, that makes sense. I think I was skimming a bit and just thought that was the recipe you used! Then when someone brought it up I was quickly sidetracked by a bright and shiny object.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #25 of 34
Quote:
Originally Posted by -K8memphis

And really consider measuring the cream of tartar. icon_lol.gif



Muahahahahahaha. I won't even ask WHY! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #26 of 34
Quote:
Originally Posted by Kitagrl

Do you have a good/similar regular fudge recipe too? Cuz wouldn't it be GOOD to layer a chocolate and peanut butter fudge? Mmmm....



Try this...it can be left out of fridge/matter of fact, I don't fridge it at all unless the rooms are just too warm! THIS recipe is *my* GO-TO for fudge! It can be frozen if you want and wrapped up tight. Ship in uncut bricks to keep from drying out too quickly, too. I may have found the recipe here on this site or someone gave it to me, I can't remember.

It makes a boatload of fudge:

4 C Sugar
1 C Butter
1 C Milk
3 Teasp Vanilla (cuz I like lots of BAnilla! icon_biggrin.gif )
25 Large Marshmallows (6.15 ounces)
12 Oz Semi-sweet choc chips
12 oz Milk-chocolate choc chips
2 oz Unsweetened chocolate (the bar-type, NOT the "cocoa" type)
2 C Chopped walnuts or pecans (optional)

Butter heavy saucepan. Stir in sugar, butter, milk, & Vanilla. Cook over medium heat, stirring constantly. When it starts to boil, cook for 2 minutes, stirring constantly. Remove from heat. Stir in marshmallows; add chocolates, stirring until melted and smooth. Add nuts if you wish. Pour into greased pan(s). Let COOL.

tip: Or line your ungreased pans with wax paper, leaving the tops of paper high, then you can grab onto your paper and lift the fudge out of the pan...or dump it out on a wooden slab, peel the paper off, then cut your fudge with a huge pizza wheel. But whatever you do, DON'T grease AND line the pan,,,,you'll never get your fudge out! icon_lol.gif

Makes 4 lbs.
Love the SPS system....See Leah's tagline for instructions.
Reply
Love the SPS system....See Leah's tagline for instructions.
Reply
post #27 of 34
GI, that sounds awesome!! Would you like to add that to the Holiday candy thread?

(And I replied to the question you asked on my princess cake!!) icon_biggrin.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #28 of 34
Sure this can go in the holiday thread...I'm behind the times...where is it? icon_redface.gif

(I'm going to go see right NOW what you said on your Princess Cake! icon_biggrin.gif )
Love the SPS system....See Leah's tagline for instructions.
Reply
Love the SPS system....See Leah's tagline for instructions.
Reply
post #29 of 34
Here is the link... http://cakecentral.com/cake-decorating-ftopict-702287.html

Please, if you feel like it, post your recipe on there. We're not getting many hits this year. Last year it was huge!

Sorry to poach off this thread. It just seems like the two subjects are somewhat related... icon_redface.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #30 of 34
DONE!

Poaching...better than fishing...or Phising.... icon_biggrin.gif

Well, the recipe is fudge, kinda like the Pops fudge....hee hee...you know, K8, I have a similar recipe for P.butter fudge using cream of tarter. I think my mom made that way back when....its an oldie in my recipe book.
Love the SPS system....See Leah's tagline for instructions.
Reply
Love the SPS system....See Leah's tagline for instructions.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › The Mystery of the Peanut Butter Fudge-SOLVED!