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Peanut Butter Fudge

December 17, 2019Cole Whitney
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DessertGlucose DE42 PowderIntermediate

This fudge is not for the faint of heart. Add a creamy smooth layer of peanut butter to tempered chocolate multiply dried banana chips and cocoa nibs equals incorrigibly delicious. Add Glucose DE 42 syrup so there’s no chance of sugar seizing to ruin this tasty recipe!

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

  • 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 (⅓ 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

  • 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.

  • 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.

  • 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.

  • 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.

Summary
recipe image
Recipe Name
Peanut Butter Fudge
Author Name
Modernist Pantry
Published On
2019-12-17
Preparation Time
0H40M
Total Time
2H30M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Comments (2)

The Secret of Glucose DE42 Powder

December 17, 2019 10:00 am

[…] Link: Peanut Butter Fudge 1 Minute DIY Honey […]

Reply
Tiramisu Gelato Push Pop

August 4, 2020 10:06 am

[…] 200g (7 0z) DE42 Syrup […]

Reply

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