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Yield
1 pound (36 pieces)

How to Make It

Step 1

Butter an 8" square pan.

Step 2

Heat peanut butter in top of a double boiler or on low heat in a medium saucepan, stirring constantly, until softened; set aside.

Step 3

Combine sugar, water, and syrup in a small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cover and cook 2 to 3 minutes to wash crystals from sides of pan. Uncover and cook, without stirring, to 310° (hard-crack stage), about 16 minutes.

Step 4

Working quickly, pour syrup mixture immediately into peanut butter, stirring constantly, just until blended. Pour into prepared pan. Let cool 1 minute. Score (cut through but not to bottom of pan) into 1" squares. Cool completely.

Step 5

Cut candy with a sharp knife along scored lines. Dip candy in melted chocolate, allowing excess chocolate to drip back into pan. Cool completely on wax paper; place candy in decorative candy liners, if desired.

Christmas with Southern Living 1999

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