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Categories:Viewed: 80 - Published at: 2 years ago
Ingredients
- 12 cup creamy peanut butter
- 12 cup corn syrup
- 1 cup powdered milk
- 23 cup confectioners' sugar
- 6 ounces semisweet chocolate, coarsely chopped (extra if you are making the candies smaller than 1-inch)
- candy colored sprinkles (optional) or finely chopped peanuts (to garnish) (optional)
Method
- Line a baking sheet with wax paper.
- In a bowl, at medium speed, beat together the peanut butter and corn syrup until well-blended.
- Then, using the low speed, beat in the powdered milk and confectioner's sugar until combined.
- Using a teaspoon or small cookie scoop, shape the mixture into 1-inch rounds.
- Place them on the baking sheet and chill in the refrigerator for at least an hour.
- Using a double boiler (or your own preferred method for melting chocolate), heat the choclate over simmering, not boiling, water.until melted and smooth.
- Using a spoon, dip each round and roll it in the chocolate to coat.
- Return to the baking sheet and sprinkle immediately with your garnish if desired.
- Let stand until chocolate is set, or refrigerate to set faster.
- NOTE: You can make 3/4 inch rounds as well, but you will need to melt more chocolate to cover the extra candies.
