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Posts Tagged ‘chocolate covered caramel’

You’re broke.  I’m not trying to be a prick, but you are.  You lost your job, you had to downsize your life, and get a lame part-time job.  While all of these  things are huge set backs, you don’t have to be the Grinch at your holiday get-together nor do you have to show up with the bag of coal (which I imagine is an expensive gift anyway – and total NOT green…).  I wish I could instruct you on producing homemade jams and other canned goods but alas, no one has offered to let me borrow their canning supplies (save my BIL 2,000 miles away).  Instead, load up on some chocolate, peanuts, peanut butter, corn syrup, and some booze because you are staying home and turning your kitchen into a candy factory!  Let’s give the gift of sweets, made with love – something I haven’t yet seen a commercial about from Hershey’s.

Here are a few things that I want to remind you to make as gifts:

  1. Diable Peanut Brittle.  I know one ought not think of evil thoughts like…diablo during such a festive season.  But it’s good and your receivers will be way pleased.

2.   Caramel:  Who can resist the milky goodness – and heavy cream laden caramel?  It’s so delicious, and clearly                         made with love.

3.   Chocolate Covered Caramels:  If you want to get super wild, take the caramels from above, cover them in                      your favorite chocolate (I always prefer bittersweet when baking with an already very sweet product), dip,                          decorate and fin.

4.   PEANUT BUTTER BALLS: You have already ‘wowed’ your friends, family, mail delivery person and cats with your candy making abilities.  However, now is the time to really suck up to that manager of yours and make peanut butter balls.  Though somewhat time consuming, the general idea behind PB Balls is simple; it merely involves the creaming method, tempering chocolate and coating peanut butter, after of course you formed them in to balls (many ball-base comments to follow). I totally gave you the tools in the above posts to set you up to dominate PBBs!

Here’s what you need:

  • 1/2 # butter (two sticks) melted
  • 2 cups of your favorite peanut butter (chunky, creamy natural?  I don’t give a damn  These are YOUR balls!)
  • 2 cups of powdered sugar
  • 2 cups dry/powdered milk (found in a box, not in an aluminum can like evaporated milk)
  • 2 cups of cheapo corn flakes – because why would you get Corn Flakes?  Let the PB do the talking here.

Take all of the above in your mixer and cream until thoroughly blended.

At this juncture, you PB mix is going to be way too warm to ball up.  Just place it all in a bowl and keep in the refrigerator until it and you, are ready for more work.  I needed a culinary beak for a few days, but when I was good and ready, I started balling them up.  I chose to make each serving only a teaspoon – big enough for one bite – then proceeded to roll the peanut butter in to a ball in my (clean) hands.  I set the balls aside on a parchment lined cookie sheet.  After heavy handling like this, the mixture becomes warm and needs to cool down over night before being coated in chocolate.

I put the cookie sheet with the balls in the freezer to get nice and hard.  A day or so later, I was ready (mentally anyway.  If you are mentally ready to dip over 100 PBBS in chocolate the next morning, they WILL be ready to go.  Unless your freezer is set to tropical rather than tundra) to temper my favorite bittersweet chocolate to dip the balls into.

Using candy dipping tools, a fork, or a skewer, merely coat and shake off any excess chocolate from the balls (dark – and I assume bittersweet chocolate – should reach a temperature between 110-120F to be tempered.  Though I am new to the game so I welcome any credible advice).  Have another  parchment or Silpat lined baking sheet ready to place the newly chocolate coated balls on.  The first few dozen will harden up quickly since they are so cold.  However you want o make sure that your chocolate is not so hot as to melt the PBBs.  Though tempered  at 120, you should coat the chocolate at a temperature ranging between 86-90F.  Will you live if it is a tad warmer?  Yes.  Though it may not have the same beautiful finish a week later.

Since we eat with our mouths and eyes, the last thing you want your gift receivers to think of is rabbit poo as they bite in to your delicious PBBs.  So when the chocolate has hardened, make it look pretty by drizzling some chocolate over it, all spidery-web-like.

When finished, I like to put the balls in the freezer again to harden up the PB though I am unsure if it is necessary.  The PB mixture is awesome and the corm flakes add a really nice mouth feel, but more importantly, your recipients will be wowed.

If you get done making all of this candy and feel as though it still needs some bulk, add an assortment of wonderful citrus from your favorite co-op, like clementines, grapefruit, navel oranges or pears, and other seasonal fruits.  Maybe a package of your favorite coffee or tea?  Whatever you choose, your recipients will be so pleased by all of the wonderful goods that YOU created from your kitchen.  It really is a gift from the heart, home and hands.  Your time and effort have a value, and you have created a meaningful gift that will leave your friends, family and mail man talking each year about what a fantastic gift you gave them, even when we are again in boon times.

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