Peanut butter truffle problems

Discussion in 'Pastries & Baking' started by sarah b, Oct 25, 2011.

  1. sarah b

    sarah b

    Messages:
    1
    Likes Received:
    10
    Exp:
    Culinary Student
    I made peanut butter truffles with sugar, butter, evaporated milk, peanut butter, vanilla, and marshmallows. I have made this before with out any issues but this time when I made it and refrigerated it to scoop and dip in chocolate the filling was like dried out play dough. Had to toss it out. The only differences I can think of from making it this time to last time is a different range top and i added orange icing coloring. Could it have been the coloring or could I have burned the filling while boiling it on the range? Please let me know if you have any suggestions so I can avoid this fom happening again. Thank you.
     
  2. chocotuile

    chocotuile

    Messages:
    20
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    PB gets very crumbly if you add too much PB to powdered sugar. Or maybe you didn't put in enough marshmallows or evaporated milk? Fridging too long also leads to crumbliness; you could've microwaved on low heat until it was slightly softened and easier to work with. If the recipe was as it was before, maybe this was the problem?