Keto Peanut Butter Fudge - Healthy Recipes Blog (2024)

FAQs

Why is my 3 ingredient fudge not setting? ›

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

The amount of time you cook fudge directly affects its firmness. 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.

If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.

I generally heat my syrup up to 235° F and let carry-over do the rest of the work. If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor.

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

Cut the fudge into small pieces around one inch and put it on the plate and place each fudge with the distance in between. Keep a bowl of water inside the microwave along with the fudge to create moisture for the pieces to inhale. Next, microwave the fudge pieces for just 10 seconds.

How much peanut butter can I eat a day on keto? ›

You can enjoy two tablespoons of this popular spread at a time, even up to five tablespoons, without going over 50 grams of carbs in a day (the upper limit for the standard keto diet) and getting kicked out of ketosis. Also, this amount should leave room for other foods even after eating peanut butter.

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

The ketogenic diet typically reduces total carbohydrate intake to less than 50 grams a day—less than the amount found in a medium plain bagel—and can be as low as 20 grams a day. Generally, popular ketogenic resources suggest an average of 70-80% fat from total daily calories, 5-10% carbohydrate, and 10-20% protein.

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

However, homemade fudge doesn't always set up into a semi-firm, melt-in-your-mouth confection. If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.

If your fudge fails to harden in the fridge, it means that you probably didn't cook it to the right temperature. Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled.