Why is peanut butter in a Reeses Cup crumbly and not the texture you get in a jar?
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I don’t really have a scientific answer for this, but it’s basically just that Reese’s peanut butter is packed with a shit load of extra sugar to candy it up more, and that makes it grit up.
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IIRC it has extra oil and powdered sugar. I made homemade Reese’s Cups, and got my PB to be just like theirs. I think I whipped the PB with butter and powdered sugar to get it that way.
Graham Cracker Crumbs added….I too was trying to make peanut butter cups at home
https://duckduckgo.com/?q=Graham+cracker+crumb+peanut+butter+cup&ia=web
The texture is crumbly because they add a significant amount of powdered sugar to the filling used in Reeses Cups.
If you want to make it at home you can approximate the same texture, sweetness and taste by mixing a 1:1 ratio of powdered sugar and creamy peanut butter.
Even the Reeses brand peanut butter has the same amount of added sugar that you find in brands like Jiff or Peter Pan. The secret to the filling in Reeses Cups is the confectioners sugar (Also note that confectioners sugar/powder sugar contains cornstarch – that makes a big difference in texture).
Reese’s ingredients include: peanuts, peanut oil, sugar, salt, hydrogenated vegetable oil (canola, cottonseed, and soybean oils), and corn starch. The corn starch is usually used as a thickener and is likely the cause of the crumbly consistency that Reese’s peanut butter has. Most standard peanut butter doesn’t contain corn starch.
On The Food That Shaped America, there was an Episode on Reese’s, and apparently they used to use smoother filling, but at one point they accidentally overcooked a batch, but H.B. Reese tasted it, said it was even better than before, and had them keep doing it.
Grab a handful of powdered sugar and peanut butter mush together for a while and boom Reese’s peanut butter cup in sides
it’s less oily
if you get natural peanut butter and let it settle, in the bottom of the jar the “peanut butter” will be virtually the same texture
You guys are eating bad Reese’s. If you get a “fresh” one that hasn’t been sitting in a 7/11 for two years, they can be much creamier. But very hard to find. Need to go to a high volume store
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