Glucose DE42 Syrup
Ingredients
- 80.5g Glucose DE42 Powder
- 19.5g Water
Equipment
- Medium Heavy Bottom Pan
Timing
Active Time: 10 Minutes
Total Time: 30 Minutes
Yield
100g of Syrup
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Re-Constitute Glucose DE42 Powder
In a heavy bottom medium sized pan, combine the glucose and water and whisk together.
Once nicely combined, place on a low flame and cook until it comes to a simmer.
Remove from the pan and place in a food safe container. Let cool until room temperature.
Peanut Butter Fudge
Ingredients
- 225g (1 cup) Sugar
- 100g (½ cup) Glucose Syrup
- 100g (â…“ cup 2 tsp) Heavy Cream
- 125g (½ cup) Peanut Butter
- 25g (2 tbsp) Unsalted Butter
- 10g (2 tsp) Kosher Salt
- 224g (½ Pound) Tempered Chocolate
- (¼ Cup) Dried Banana Chips
- (2 Tbsp) Cocoa Nibs
- (1 Tbsp) Flaky Sea Salt
- (2 Tbsp) Peanuts, Toasted and Chopped
Equipment
- Large Heavy Bottom Pan
- Candy Thermometer
- 8×8 Baking Pan, Lined With Baking Paper
Timing
Active Time: 30 Minutes
Total Time: 2 Hours
Yield
16-20 Servings
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Heat Sugar and Cream
In a heavy bottom pan, combine the sugar, glucose and heavy cream and whisk together.
Place on a medium high flame and place a candy thermometer in the pan and cook to 240°F.
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Prepare Peanut Butter
Meanwhile, combine the peanut butter, butter and salt in a metal or glass bowl.
Boil a small amount of water and place the peanut butter mix on top.
Turn of the heat and allow to melt.
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Combine Mixtures
Once the sugar has reached 240°F, remove from heat.
Add the melted peanut butter to the pan and whisk quickly until emulsified.
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Set Fudge, Garnish, Serve
Pour the fudge into the 8×8 pan and leave to set and come to room temperature.
Once cooled, pour the tempered chocolate over the fudge and using a small offset spatula, spread the chocolate evenly to the edge.
Sprinkle on the banana chips, cocoa nibs, salt and peanuts on top, leave for 30 minutes to set, cut and enjoy.
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