Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (84 page)

3.
Remove from heat and stir in the peanut butter with a wooden spoon.

4.
Pour the mixture into the prepared pan.

5.
Score the candy into 1- by 2-inch pieces with a well-oiled chef’s knife.

6.
Let the candy cool and set, about 1½ hours. Cut it into pieces.

7.
Line a clean baking sheet with parchment or wax paper.

8.
Melt and
temper chocolate
, or simply melt coating chocolate.

9.
Dip the candy centers into the chocolate and place them on the baking sheet to set.

Yield:

About 48 candies

Storage:

Store in an airtight container between sheets of wax paper for up to two weeks.

General Description:

A thin, slightly soft chocolate shell covers a smooth, creamy peanut butter center, creating a perfect balance of salty and sweet.
The best-known peanut-butter cups are made by Reese’s in an iconic round, tapered cup shape with fluted sides.

History:

Reese’s Peanut Butter Cups were created in 1928 by Harry Burnett Reese, who had formerly worked for Milton Hershey. Although Reese’s made several other kinds of candy, the peanut-butter cups in their distinctive brown, orange, and yellow wrapping remain popular today.

Serving Suggestions:

Wrap peanut-butter cups in gold foil and serve them in the Halloween candy bowl. Or pack them in boxed lunches for a special treat.

Candy-Making Notes:

Use a fluted cup mold or a mini muffin tin lined with fluted candy cups.

Recipe:

1.
Melt and
temper the milk chocolate
.

2.
Use a small spoon or pastry brush to coat the cup molds with tempered chocolate.

3.
Refrigerate for about 30 minutes to let the chocolate set.