Peanut Butter Goodies

Peanut Butter Balls

Ingredients:
1/2 cup peanut butter
3 tbsp. butter (softened)
1 cup sifted powdered sugar
8 oz. chocolate flavored
confectioners coating

Stir together peanut butter and butter. Gradually add sugar, stirring till combined. Shape into 1 inch balls, place on waxed paper and let stand till dry, about 20 min. Melt confectioners coating Cool slightly. Dip balls into melted coating; let excess drip off. Place on waxed paper; let stand till coating is dry. Makes about 30.

Peanut Clusters

Ingredients:
1/2 lb. vanilla flavored
confectioners coating
1-6oz. pkg. semi sweet chocolate pieces
2 cups peanuts or cashews

In a heavy med. saucepan melt confectioners coating and chocolate pieces over low heat., stirring constantly. Stir in nuts. Drop mix from a tsp. onto a baking sheet lined with waxed paper. Chill till firm (about 30 min.). Store tightly covered in fridge. Makes about 36 pieces.

Rocky Road

Ingredients:
2-8oz. bars milk chocolate
broken up
2 1/2 cups tiny marshmallows
1 cup coarsely chopped nuts

Line an 8x8x2 in. baking pan with foil, extending foil over edges of pan. Butter foil; set aside. In a med. saucepan melt chocolate over low heat, stirring constantly. Remove from heat. Stir in nuts and marshmallows. Spread mix into prepared pan. Chill till firm (about 1 hr.). Use foil to lift candy out of pan. Cut into squares. Store in fridge. makes about 36 pieces.

Truffles

Ingredients:
6 squares semi sweet chocolate
    coarsely chopped
1/4 cup butter
3 tbsp. whipping cream
1 beaten egg yolk
3 tbsp. rum, irish whiskey,
    brandy, or coffee liqueur
12 oz. chocolate flavored
    confectioners coating

In a heavy saucepan combine semi sweet chocolate, butter, and whipping cream.
Cook and stir over low heat till chocolate melts. Remove pan from heat.
Gradually stir half the hot mix into beaten egg yolk. Return the mix to the saucepan. Cook and stir over med. heat till mix is slightly thickened. Remove from heat.
Stir in choice of liquor. Transfer mix to small mixing bowl. Cover and chill till completely cool and smooth, stirring occasionally (about 1 1/2 hours).
Beat chilled mix with elec. mixer on med. till slightly fluffy. (about 2 min.). Chill till mix holds its shape. (10-15 min.). Drop mix by well rounded tsp. onto a baking sheet lined with waxed paper. Chill till firm (about 30 min.). Gently shape into balls.
Melt chocolate flavored confectioners coating. Dip candy into melted chocolate; let excess drip off. Place dipped candy on baking sheet lined with waxed paper; let stand till coating is dry. Store tightly covered in a cool dry place up to 2 weeks. Makes about 32 pieces.

Fudge

Ingredients:
2 cups sugar
3/4 cups milk
2 squares unsweetened
chocolate, cut up
1 tsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1/2 cups chopped nuts

Line a 9x5x3 inch loaf pan with foil, extending over edges of pan. Butter the foil; set aside.
Butter the sides of a heavy 2 qt. saucepan. In saucepan, combine sugar, milk, chocolate, and corn syrup. Cook and stir over med. heat to boiling. Carefully clip a candy thermometer to the side of pan. Cook and stir over medium low heat to 234 degrees, soft ball stage . Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, 10 119 degrees, lukewarm (about 55 min.).
Remove candy thermometer from side of pan. Beat mix vigorously with a wooden spoon till fudge just begins to thicken. Add chopped nuts. Continue beating till fudge becomes very thick and just starts to lose its gloss (about 10 min. total).
Immediately spread fudge into prepared pan. Score into squares while warm. When candy is firm, use foil to lift out of pan; cut candy into squares. Store tightly covered. Makes about 32 servings.

Chocolate Dipped Fruit

Ingredients:
2 1/2 cups fresh fruit
   (cherries, pineapple chunks,
    orange sections, strawberries)
8 oz. chocolate or vanilla flavored
   confectioners coating

Drain fruit on paper towels for several hours. Melt confectioners coating. Hold fruit by one end, dip a potion into melted coating.
To coat fruit completely, drop fruit into melted mix, and lift out with a fork. Let excess coating drip off; place fruit on a baking sheet lined with waxed paper. Let dry. Serve fruit the same day as dipped. Makes about 50 pieces.

Dipping Candy Tips

The easiest way to coat candy is to dip it into the confectioners coating. Confectioners coating is a product that is also called white chocolate. It usually comes in chocolate and vanilla flavors. It doesn't speckle as it hardens, or crack. And easily heats without scorching. Before dipping candy in it, chop it up into small pieces, and melt it in a heavy saucepan over low heat. Semi sweet and milk chocolate can also be used for dipping. But they require to be cooled to a certain temperature before dipping. Speckling, cracking, and streaking of chocolate dips can often affect the flavor of the candy. So confectioners coating is much more hassle free, and tastes better.

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