How do I keep my peanut patties from having a caramel texture

by PaulaAnn

My husband wants a "breakable" somewhat soft sugary texture peanut patty. Mine continually turn out caramelly, chewey and a bit sticky! I spooned out on greased wax paper and they still stick.


I use a standard recipe -
2 1/2 C sugar
2/3 C white syrup
1 C evaporated milk
3 C peanuts
--- Cook to soft ball (approx 1 hr) stiring occasionally ---
Remove from heat and add
1 T butter
1 t vanilla
Food coloring
--- Stir until creamy ---


WHAT AM I DOING WRONG?

Comments for How do I keep my peanut patties from having a caramel texture

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Jan 16, 2021
 Cook time estimation NEW
by: Christy

The cook time needed to reach soft ball stage varies by heat source / setting and probably by pot size. But I would say the total cook time for mine is about 15 minutes, and I’ve been making these for many years. I saw that one cook mentioned "about an hour" for cook time, which seems a long time to me, unless the burner is set quite low. I cook my candy on medium heat, stirring very frequently.
Jan 16, 2021
 Yes, you CAN recook NEW
by: Christy

When making candy, use the heaviest pot you have. I’m an old hand at peanut patties, but when today’s batch started to burn a bit I panicked and removed the pot from heat at a mere 230 degrees. Soft ball stage is 235 degrees. Yes, 5 degrees makes a difference. The candy was sticky and completely a gooey mess, even after spreading it in a pan and placing it in the freezer for an hour. With nothing to lose, I put it back in a heavier pot and cooked it again, this time to the recipe stated soft ball stage of 235 degrees. Then, I spread it into a greased 9x13 pan. It is a success. Best wishes to all of you candy makers out there!
Nov 09, 2016
 Too hot, too long! NEW
by: Quest for Pnut Patties

You want to cook the candy like fudge, only to soft ball (235 degrees). Is your thermometer accurate? It should register 212 degrees in boiling water.
Cooking the sugar hotter (even to just 250) will make it like super chewy hard toffee. Still delicious but it will rip the fillings right out of your teeth.

I got it right on second try by cooking to 235, removing pan to cold water bath and beating in a spoon of powdered sugar to encourage fine-grain crystallization. Read classic fudge recipes (not marshmallow creme ones) for more details.

Trying to replicate Anderson's Peanut Rounders, liquid food coloring is too weak, makes pink! patties. I need hard candy coloring.
Dec 14, 2009
 My post
by: Lena

Here is a link to what I posted regarding the peanut patties I made. If the link doesn't work just search the site for peanut patties and it should be the first result. I starts by saying "My mom got me into this one!"
Dec 14, 2009
 Peanut Patties
by: Lena

Hello!
It sounds like you are not boiling your candy long enough at the right temp. I've made it before and I've had to reboil it and after the second boil it set up perfect! I have a page on this site with a picture of my peanut patties I made. You might want to search for it. I believe I also posted my recipe. You can compare it with the one you used.
I hope that helps.

Madalena
Dec 14, 2009
 Peant Patties-caramel texture
by: Tammy

I think if you heat the mixture to to either a firm ball stage (245-250) (When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape, but it still sticky, when pressed with your fingers).

Or it sounds that you might want it a bit harder--heat it to Hard Ball Stage (250-265) (When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape but is pliable).

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