What can I substitute for butter in fudge?
What can I substitute for butter in fudge?
Coconut oil is another great butter substitute, especially because, like butter, it’s solid when cool. And like canola oil, the substitution is one-to-one, coconut oil to butter. So if the recipe calls for a cup of solid butter, use a cup of coconut oil at room temperature.
Why is my peanut butter fudge so soft?
Under- or overcooking the sugar 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.
Why is my peanut butter fudge hard?
There are a few reasons why your peanut butter fudge is dry. You could have overcooked it or underbeat the mixture, not allowing the sugar to dissolve properly. The peanut butter also could not have set properly, causing a gummy, dry texture.
What is the best butter to use for fudge?
Tips for Making Fudge
- Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.
- The secret to perfect fudge is…
Is it better to use butter or margarine in fudge?
When making fudge, be sure to use good quality butter and do not substitute margarine. Margarine contains more water and can prevent the fudge from setting up properly. Also, be sure to use the quantity called for in the recipe, too much may prevent it from firming up properly.
Why is my fudge gummy?
Chewy and Gooey If you boil the fudge to a temperature lower than 232 F, your fudge will retain extra moisture, which can make it chewy or in extreme cases, prevent it from setting at all. If the temperature goes much beyond 234 F, the fudge’s final texture will be hard, dry and crumbly.
Why did my fudge turn out dry and crumbly?
Candy that isn’t cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger. You can control the process by carefully following these directions.
