The women on my dad's side of the family make Christmas candy every year. My aunts and cousins set up little candy-making factories in their kitchens and churn out toffee, fudge, peanut butter cups, and more. I'm easing my way into candy making. My grandma let me help out with her Christmas candy a couple of years ago, and my one day apprenticeship made me bold enough to try out some simple candy on my own.
These peanut butter cups are the easiest candy to make. They're a great place to start if you're a beginner or if you just want to put in minimal effort for maximum candy deliciousness. I know Christmas is many months away, but peanut butter cups would be a perfect Valentine's Day (or really, any day) treat. These are much tastier than a box of store bought candy!
* * * * *
Peanut butter cups
Makes approximately 75 peanut butter cups.
2 lbs. chocolate (I used milk chocolate; Mom uses white. Dark chocolate would be divine.)
1 cup peanut butter
1/2 cup (1 stick) butter or margarine, room temperature
2 cups powdered sugar
Peanut butter filling:
Make the peanut butter filling first so that it can chill in the refrigerator overnight or at least a couple of hours. It's much easier and less messy to work with when it's cold.
Cream the butter. When it's soft and smooth, add the peanut butter. Beat until completely combined. Whip in the powdered sugar. Refrigerate overnight.
Melt chocolate in a double boiler. Drop a small teaspoon of melted chocolate into each candy mold. Use paintbrush to spread a thin layer of chocolate over the bottom and sides of the mold. Refrigerate for 5-10 minutes until the chocolate has hardened.
Roll peanut butter filling into marble-sized balls. Place one ball in each candy mold, pressing down slightly to flatten. Cover with melted chocolate. Refrigerate for 5-10 minutes. When the chocolate has solidified, unmold the candies. They should slide right out. These peanut butter cups keep for a couple of weeks in the fridge, but they never last that long at our house.