Friday, December 24, 2010
Dark Chocolate Peanut Butter Cups
You'll also need to stop by a cake/candy/baking store to pick up a candy mold and the chocolate pieces. You can also find dry fondant there. I went to Cakes Plus in Laurel, Maryland, but any cake/candy/baking store will do.
If you like this recipe and want to try out more homemade candies, try my: Cream-Filled Chocolate Truffles and my Chocolate Caramels.
Dark Chocolate Pieces
2 Tbsp. Butter
1 Cup Crunchy Peanut Butter (I love Crazy Richard's)
1/2 Cup Dry Fondant (or Powdered Sugar)
1. Fill a medium skillet 1/3 full with hot water and simmer on stove top. Fill a coffee cup with dark chocolate pieces and stir occasionally until they are melted (in the photo I also have white chocolate and milk chocolate in cups, as I was making multiple types of candy at once).
3. Spoon a small amount of chocolate into a candy mold and be sure to cover the sides, so no part of the mold is without chocolate (I just use the spoon for this and it works fine, but you can also use candy brushes if you so choose). This may take some practice, to be sure you use as little chocolate as possible, while still covering all of the candy mold. If you use too much chocolate, your candy will be hard to bite in to and you won't have adequate room for the filling.
4. Place the candy mold flat in your refrigerator for 3-5 minutes, or until set.
5. Take a bit of the peanut butter filling (roughly form into a ball) and place into each individual candy mold. Top with more dark chocolate to completely cover and fill the filling. Lightly tap the entire candy mold on the counter when done, to remove any air bubbles.
Wa-La! You have delicious peanut butter cups! Enjoy!