Thursday, April 2, 2015

I want candy

Confession time: even though I'm crazy about chocolate and peanut butter, I'm not a fan of Reese's peanut butter cups. I know, I can I call myself a candy fanatic if I don't love Reese's? Well, if you've been reading this blog for any length of time you probably already know it has more to do with texture then it does flavor.

I just prefer natural, smooth peanut butter in a crispy, hard shell of chocolate. And while we're at it, a good quality dark chocolate is in order. And to make it even more grown up, I'll take a bit o' sea salt sprinkled for good measure. But to keep it festive, egg shapes are necessary and that requires a bit of conjuring. Or some disposable pastry bags and patience. 

Do you make any homemade candies? I really want to start making more, so I'd love to hear suggestions on what I should make next!

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Homemade Peanut Butter Easter Egg Candies
Recipe adapted from here
Makes 18 “eggs”

Recipe Notes-
- If it’s not Easter and you’re not interested in “egg” shaped candy, making these into traditional peanut cups is super easy and here is how to do it. 

8 oz. dark chocolate (I used Ghirardelli Bittersweet)
¾ Cup natural peanut butter
1 ½ Tbs. 100% pure coconut oil
Optional: pastel sprinkles and/or sea salt for decoration

Directions: (follow the pictures for visual guidance)
1. Using a baking sheet lined with parchment or wax paper, trace your egg shapes with a pencil and a real egg as your stencil, trying to make them uniform. Turn the paper over so that the chocolate is not on the pencil markings.
2. In a microwave-safe container, combine chocolate and coconut oil. Microwave at 30 second intervals, stirring in-between, until chocolate is just melted.
3. In a disposable piping bag (or zip top bag) pour the chocolate and cut a small hole. Trace an outline of chocolate in the shape of the egg and then place in the freezer until chocolate is firm (a few minutes is all it takes).
4. Once the outline is firm, pipe the bottom of the egg shape in chocolate, ensuring the chocolate touches the outline and is completely filled in. Then place this in the freezer to set up.
5. In another disposable piping bag (or zip top bag) place the peanut butter and cut a hole. Squeeze the peanut butter on each chocolate egg base; ensuring the peanut butter is inside the outline. Place in the freezer again for a few more minutes.
6. Pipe, or pour, chocolate over each peanut butter egg. If using sprinkles or sea salt, add these immediately to each egg as the chocolate hardens quickly.
7. Place back in the freezer for another 5 minutes, until completely hard. Use a small, sharp paring knife to trim any excess chocolate and to create the perfect egg shape. The eggs keep well frozen, and only need about 15 minutes to defrost at room temperature in order to soften up.

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