I want to make peanut butter fudge. My dad can make it perfect by just eyeballing it and dropping a spoonful in cold water to know when it is just right. but I have never been able to do it that way. I have also tried it using a candy thermometer, and i know the soft-ball stage is between 235 deg and 245 deg, but it always seems to come out grainy. I also know that the outside/inside temperature plays a role in how it turns out as well. I make several batches of caramels every December and they turn out great using my thermometer when cooked to 239 deg, sometimes they are a little softer than other times, but always within reason.
Can anyone tell me the best temperature to shoot for with a thermometer for peanut butter fudge?
Actually the recipe does call for marshmallow creme, in addition to evaporated milk, granulated white sugar and peanut butter. Additionally, something I forgot to mention before, the fudge sets up very fast, like when I am pouring it into the 8 x 8 pan to cool. Most of the time, when my dad pours it into the pan, it is like like cake batter, the top surface will be smooth, whereas when I do it, I have to spoon it out (like brownie dough). Mine, you can't really pour it out. If I could get it to pour out like cake batter, cooling wouldn't be a problem.
The directions say to stir the milk/sugar mixture constantly until it reaches the soft-ball stage. I could try the buttering the side of the cooking pan. I remember Dad saying that the recipe calls for a tablespoon (or maybe a teaspoon) of butter, but he never uses it, and I don't remember him ever saying that I am to use it to butter the sides of the cooking pan.