I followed a recipe for simple candy. 1/4C butter, 1lb chocolate morsels and 1/4 peanut butter.
It's nothing but goo. So I tried adding some marshmallows melted. Still goo.
I want a semi-soft chocolate drop candy that will not stick to your fingers, but still chewy.
What do I do?
2006-11-20 12:00:00 · 7 answers · asked by Smurfetta 7 in Food & Drink ➔ Cooking & Recipes
A little more firm than fudge.
2006-11-20 12:00:35 · update #1
I am not trying to make peanut butter fudge. Just simple candy.
Still waiting to give someone 10 points. I think I have a candidate in mind.
2006-11-20 12:43:01 · update #2
I do not think anything is wrong with the recipe. It seems to be a ganach-like/truffle-type of recipe. I would have tried to refrigerate for an hour or two and then form the semi-soft/harder substance into balls. Coating it with shredded coconut or powdered sugar would be a good move as well.
2006-11-20 12:30:39 · answer #1 · answered by ? 6 · 1⤊ 1⤋
Melt it down again first. That's alot of butter and peanut butter to a lb of chocolate. I would add some rice krispies especially if you've already added the marshmallows. That will hold it together and be very good I think.
2006-11-20 20:04:02 · answer #2 · answered by Anonymous · 0⤊ 1⤋
I've seen this before minus the Marshmallow goo and I'm pretty sure there is supposed to also be powdered sugar mixed in also.
AHA! 1963 Fannie Farmer cookbook-2 1/2 cups powdered sugar and she options rolling in crushed Graham crackers.
2006-11-20 22:13:34 · answer #3 · answered by departed lime wraith 6 · 1⤊ 0⤋
There's a lot of oil/fat in there that'll keep it gooey. It kind of sounds like you're trying to make a peanut butter fudge. Check out the link below for how to test candy, or look up how to make fudge - see where that recipe or you might have gone wrong.
2006-11-20 20:25:51 · answer #4 · answered by mattzcoz 5 · 0⤊ 2⤋
Where's the binder? What heat range are you melting at and are you letting it cool down? Canned milk, add 2/3C, sugar add 1 1/2 cups, you need to heat the sugar up to get the sucrose released and make a semi soft mixture to firm up when cooled
2006-11-20 20:10:59 · answer #5 · answered by Steve G 7 · 0⤊ 2⤋
Have you let it cool down? Chocolate solidifies when it cools down. Butter and the peanut butter have oils that make the other ingredients watery I would add more chocolate to give it more consistency. Good luck! Let us know!
2006-11-20 20:09:33 · answer #6 · answered by knowitall 3 · 0⤊ 2⤋
It seems you've combined a lot of melted gooey stuff together - and that's what you wound up with.
I think you need some contrast in texture (like raisins, nuts or cereal).
What about Chow Mein Noodles (like in "Haystacks")?
2006-11-21 00:08:25 · answer #7 · answered by JubJub 6 · 0⤊ 2⤋