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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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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