Healthy Homemade Peanut Butter Fudge Recipe (2024)

FAQs

How many calories are in homemade peanut butter fudge? ›

Homemade Peanut Butter Fudge (1 piece) contains 12.4g total carbs, 12.3g net carbs, 1.1g fat, 0.6g protein, and 62 calories.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

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. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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.

The iron found in peanut butter fudge promotes the health of red blood cells. Calcium is another mineral available in peanut butter. Calcium helps strengthen bones and prevent muscle spasms. The peanut butter in peanut butter fudge contains Resveratrol which is thought to contribute to the anti aging process.

How to Fix Grainy Fudge. If, despite your best efforts, your fudge is grainy when you go to transfer it to your pan, never fear! You can fix it. Just place the fudge mixture back in a saucepan on the stovetop with about 1½ cups of water and slowly melt the fudge to a smooth liquid.

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

How do you keep peanut butter fudge from being grainy? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

You could also gently heat the fudge with some moisture. This could be done: In the microwave - microwave in short increments with a glass of (warm) water, which creates steam for the fudge to absorb, until the fudge no longer feels/looks dried out.

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

You can use baking powder to replace cream of tartar in recipes that also contain baking soda. Substitute 1.5 teaspoons (6 grams) of baking powder for 1 teaspoon (3.5 grams) of cream of tartar.

Chocolate Fudge (1 piece, 1 cubic inch) contains 16.8g total carbs, 16.4g net carbs, 2.3g fat, 0.5g protein, and 90 calories.

A 2-tablespoon (32-gram) serving of peanut butter offers ( 1 ): Calories: 188. Total fat: 16 grams. Saturated fat: 3 grams.

Experts weigh in. The peanut butter and jelly sandwich dates back to a 1901 recipe. A PB&J can have 12 grams of protein, 18 grams of sugar and 390 calories. Experts say the sandwich can be part of a healthy meal, depending on how it's made.