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Old School Peanut Butter Fudge Question ??????

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This was passed down from my grandmother. I make it this way all the time and never deviate. When I take the time to make it, everyone says it is the best fudge they have had. My question will follow.

2 1/2 C white sugar

1 can evaporated milk

3 TBL S. butter

3-4 TBL peanut butter

1/2 C Fluff

Combine milk and sugar in a heavy sauce pan. Cook over med/high heat constantly stiring till it reaches the soft ball stage. 20-30 minutes.

Remove from heat and mix in butters and Fluff.

THIS IS THE PART I HAVE THE QUESTION ABOUT?

With a heavy spoon, fold and mix fudge mixture till it is room tempriture and firm. This honestly takes 15 minutes and your arm is ready to fall off.

Place in 8x10 pan till fully set.

Why does the fudge need to be mixed and folded? Why not just put in the pan and cool?

Does anyony know why? Thank You. Joe

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  1. I don't know why, but you have to beat fudge. Certainly aerates it some.

    A buddy back in school days was a beater for a shoretown fudge shop. And yes, it is true, after a couple years he was promoted to master beater.

    2 Replies
      1. re: brooktroutchaser

        A couple of days ago someone, in all seriousness, referred to my daughter as a "master baker." The woman had no idea what she had said, no idea why I nearly choked, and, at age 10, my kid had no idea what that exchange was all about. Thank goodness.

    1. From what I have read, it's about the crystallization of the sugar. As the sugar cools, it re-crystallizes and you need to beat the mix during cooling to keep the crystals small. If you don't beat it, your fudge with by hard and grainy.

      1. Perhaps a dumb question, but wouldn't kneading give the same result?

        1 Reply
        1. Here's a website that explains fudge-making pretty well. And kneading is mentioned as a "save".

          http://www.kincaidbooks.com/Candy/Per...

          1 Reply
          1. re: stecworld

            From your link: Cook it to the proper temperature, remove it from the heat, add whatever ingredients are called for after cooking, and then let it sit undisturbed until it's lukewarm. It should be less than 120 F when you start beating it or it can get grainy - and you'll spend a lot more time and energy beating it than you need to.

            So, that would seem to resolve the OP's issue. Not to be ornery, but it still seems that kneading would achieve the same results. But what do I know? I make fudge once a year for Christmas and I use the easy-easy marshmallow creme recipe. It has you use an electric mixer instead of beating with a spoon. Lightbulb moment here: the last couple of years, my fudge has been somewhat grainy and I thought I was overbeating it. I will allow it to cool down to lukewarm this year (if I don't forget...lol.)