Monday, July 25, 2011
1/2 cup (125 grams) creamy peanut butter
2 tablespoons (28 grams) unsalted butter, room temperature
1/8 teaspoon salt
1/2 cup (55 grams) confectioners (powdered or icing) sugar
9 ounces (255 grams) semi sweet chocolate, coarsely chopped
9 ounces (255 grams) milk chocolate, coarsely chopped
1 tablespoon (10 grams) shortening
Line 36 miniature muffin cups with paper liners.
Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted (check and stir the ingredients every 20 seconds). Stir in the confectioners sugar.
Melt the chocolates and shortening in a heatproof bowl placed over a saucepan of simmering water.
Drop a teaspoon of the melted chocolate into each of the paper lined miniature muffin cups. Top with a scant teaspoon of peanut butter mixture. Then top with another teaspoon of melted chocolate. Refrigerate until set. Store in an airtight container in the refrigerator.
Makes about 36 peanut butter cups. Preparation time 30 minutes.
(Read more: http://www.joyofbaking.com/candy/PeanutButterCups.html#ixzz1T2YsABUV)
1 1/2 cups (150 grams) nuts (hazelnuts, pecans, walnuts, pistachios, almonds, and/or peanuts)
1-14 ounce can (396 grams) sweetened condensed milk
1 pound (452 grams) bittersweet or semisweet chocolate, coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 teaspoons pure vanilla extract
1)First line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil.
2)Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't get too hot or the fudge may be grainy.
3)Stir until smooth (it will be very thick).
4)Remove from heat and stir in the vanilla extract and chopped nuts.
5)Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
6)Let stand at room temperature until cool. Then carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into pieces.
7)Store in the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving. Preparation time 45 minutes.
(Read more: http://www.joyofbaking.com/candy/SimpleChocolateFudge.html#ixzz1T2W8Dw7E)