These may be my two favorite Christmasy recipes. That is because they BOTH involve chocolate. My grandma, we call her "Mamaw", lives in Tennessee and used to make these for us every year at Christmas. :) And not only would these be great at Christmas, but also for a New Year's party or anytime.
--Quick Note: When making candy, I always sift the powdered sugar, just so that the candy will come out smooth and without lumps, but it's totally up to you. Enjoy!
Peanut Butter Balls
Yields: Around 2 dozen
1 cup peanut butter
3 tablespoons butter
1 1/2 cups powdered sugar, sifted
Chocolate for dipping, about 1 1/2 to 2 pounds, melted
Melt the peanut butter and butter together in the microwave. Add the powdered sugar in small additions. Mix thoroughly, you do not want streaks of sugar. Wrap the mixture in plastic wrap and refrigerate for 1 hour. Once firm, roll into small balls and then refrigerate again until hard. Now dip the balls gently in the chocolate and cover completely. Allow them to set on baking paper or a clean counter. Store in the fridge for, at most, 1 week.
Coconut Bon-Bons
Yields: Around 2 dozen
7 cups powdered sugar, sifted
1/2 cup butter, melted
1 can sweetened condensed milk (400 grams)
2 teaspoons vanilla
2 cups grated coconut
White chocolate, for dipping, about 1 1/2 to 2 pounds, melted
In a large mixing bowl, combine the butter, sugar, sweetened condensed milk, and vanilla. You may need a little more powdered sugar to get a sticky, smooth consistency. Add the coconut and mix well. Form small balls and refrigerate until firm. Dip the balls gently in the chocolate, covering completely, and allow them to set on baking paper or a clean counter. Store in the fridge for, at most, 1 week.
--Quick Note: When making candy, I always sift the powdered sugar, just so that the candy will come out smooth and without lumps, but it's totally up to you. Enjoy!
Peanut Butter Balls
Yields: Around 2 dozen
1 cup peanut butter
3 tablespoons butter
1 1/2 cups powdered sugar, sifted
Chocolate for dipping, about 1 1/2 to 2 pounds, melted
Melt the peanut butter and butter together in the microwave. Add the powdered sugar in small additions. Mix thoroughly, you do not want streaks of sugar. Wrap the mixture in plastic wrap and refrigerate for 1 hour. Once firm, roll into small balls and then refrigerate again until hard. Now dip the balls gently in the chocolate and cover completely. Allow them to set on baking paper or a clean counter. Store in the fridge for, at most, 1 week.
Coconut Bon-Bons
Yields: Around 2 dozen
7 cups powdered sugar, sifted
1/2 cup butter, melted
1 can sweetened condensed milk (400 grams)
2 teaspoons vanilla
2 cups grated coconut
White chocolate, for dipping, about 1 1/2 to 2 pounds, melted
In a large mixing bowl, combine the butter, sugar, sweetened condensed milk, and vanilla. You may need a little more powdered sugar to get a sticky, smooth consistency. Add the coconut and mix well. Form small balls and refrigerate until firm. Dip the balls gently in the chocolate, covering completely, and allow them to set on baking paper or a clean counter. Store in the fridge for, at most, 1 week.
No comments:
Post a Comment