Easy Keto Peanut Butter Fudge Recipe - 3 Ingredients & Minutes To Make! (2024)

FAQs

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

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 Fudge Ingredients

Butter: This peanut butter fudge starts with a stick of butter. Sugars: You'll need brown sugar and confectioners' sugar. Milk: Milk adds moisture and thins the mixture slightly. Vanilla: Vanilla extract enhances the overall flavor of the fudge.

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.

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).

Temperature The fudge mixture may not have been heated enough. For most fudge recipes, the sugar needs to reach a soft ball stage (around 235-240°F) to set properly.

Smucker's Natural Creamy Peanut Butter

You don't expect it with a brand so associated with jelly, but Smucker's natural creamy peanut butter is great for keto.

Can I eat peanuts everyday on keto? ›

How Peanuts Work With Keto. It's not hard to make peanuts fit in with a low-carb, high-fat diet like keto. A ¼ cup of peanuts has about 3g net carbs, 18g of fat, and 207 calories. One serving of peanuts a day will certainly not put you out of ketosis.

Almond milk has only 0.62 grams of net carbs (less than 1g net carbs) in a 240 ml serving or one cup (*). The same serving size also provides 3.63 grams of fat, mostly from heart-healthy monounsaturated fats, and 1.53 grams of protein (*). That being said, almond milk makes an ideal drink for keto dieters.

This delicious fudge recipe is easy to make in the microwave with just 3 ingredients: chocolate chips, condensed milk, and butter. Add nuts, mini marshmallows, or candy before chilling to make this treat even more decadent, or try peanut butter chips instead of semisweet chocolate chips to make peanut butter fudge.

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.

Store uneaten fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

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.

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.