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February 10, 2012
MAKES 100 CANDIES
INGREDIENTS2 cups sugar 1 ¼ cups light corn syrup ½ cup unsulfured molasses 1 tbsp. vanilla extract 1 egg white 1 cup peanut butter ¾ cup dry powdered milk ½ cup confectioners' sugar 1 lb. semisweet chocolate, chopped 2 tbsp. vegetable shortening Sea salt, to garnish
INSTRUCTIONS1. Spray a 9" x 13" baking pan with nonstick cooking spray; set aside. Combine sugar, 1 cup corn syrup, molasses, and ¾ cup water in a 6-qt. saucepan and heat over medium-high heat. Attach a candy thermometer to the side of the pan and cook, without stirring, until mixture reaches 250°. Meanwhile, put remaining corn syrup, vanilla, and egg white into the bowl of a stand mixer fitted with a whisk.
2. In a medium bowl, combine peanut butter, powdered milk, and confectioners' sugar and stir until smooth; set peanut butter mixture aside. When syrup reaches 235°, begin to whip egg white mixture on high speed. Once the syrup reaches 250°, remove pan from heat and let sit 1 minute. Reduce mixer speed to medium and carefully pour hot syrup into the center of the egg whites in...
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