I make a lot of candy and fudge for others especially over the holidays, I had some requests for PB fudge. I'm no fan of PB in any form but reluctantly agreed to make some. I too followed the other reviewers with the adjustments in Brown sugar, Confec. sugar and PB. I always sift my confec. sugar when I use it which may help keep the fudge from getting pebbly as some reviews pointed out. anyway, the recipe worked great, everyone absolutely loved it! It was firm, smooth, creamy etc. Even I thought it was good for being PB!
I did measure my temp with my digital candy thermometer as it boiled, it came in right at 224 degrees ( here in Denver) when my 2 minutes where up, same as most all other fudge I make, this might help others seeing some were posting that they were having issues with when to start timing of boil, which could lead to a nasty loose mess or harder than wanted consistency. Remember to adjust temp 2 degrees less for every 1000' in altitude you are above sea level. SL = 234degrees. Hopes this helps and keeps things consistent. Best!
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I make a lot of candy and fudge for others especially over the holidays, I had some requests...