A whereas reduction, I was invited to manufacture a fingers-on candy-making class in Salt Lake Metropolis. As regular, I arrived technique-too-early, as a consequence of I’m admire that (to verify I’m ready), and when the doorways opened, in walked in all of the contributors.
Presently after I demonstrated a few issues we were going to compile, all people bought to work and I started mingling with the contributors. I walked around making positive all people used to be okay and many of the females perceived to like a ravishing factual address on issues. Basically, they’d a gigantic address on issues, and were wielding their candy thermometers and dipping forks admire mavens. When I expressed my amazement at what a huge job all people used to be doing, one girl spoke up; “We’re Mormons, David, finally we’re factual at making candy…we’re don’t like every other vices!”
It used to be ravishing hilarious—that is, until issues started going defective.
All my fastidiously-written recipes were coming out just a itsy-bitsy screwy; syrups weren’t thickening correct and oven temperatures weren’t corresponding with what I’d examined (and re-examined) at home. Then any person told me what all of them assumed used to be glaring: “We’re at excessive-altitude up here in Salt Lake Metropolis, y’know.”
In the pinnacle, all went nicely and we had a huge time. And me and the Mormon females spent the rest of the day sucking on lollipops together and dreaming of sipping a factual cup of espresso. In actual fact, I don’t know what they were dreaming of. However that mighty-wanted cup of espresso used to be indubitably on my checklist. (I mediate issues like changed since then.)
So after I was rifling by blueprint of my fridge, maybe with factual intentions of purging it of all of the potentialities-and-ends jammed in the reduction. I found rather container of salted peanut caramel leftover from after I made Peanut Butter Cookies. I took a model, and it used to be peaceable aesthetic, so determined to exercise it up once and for all. Lord (or whoever the Mormons esteem) knows what else is reduction there, and I hope to compile around to the rest of these anonymous containers sometime rapidly.
I melted down some sad chocolate, spooned some into itsy-bitsy baking cups, and once the chocolate region, filled them with a dab of the filling, then sealed their fate with more chocolate and a few grains of flaky salt.
Whether you’re an skilled candy-maker, or now no longer, here is one of the final observe assets you are going to furthermore compile. There’s no need for thermometers, pastry baggage, or any admire tools. And there’s no want to wish for success since it’s ravishing mighty ensured. Whether here on the ground, or 4723 toes above sea level.
This recipe is adaptable to any reasonably thick caramel filling. Dulce de leche would work, and each other folks bear these with peanut butter. (Survey hyperlinks, below.) Don’t melt down chocolate chips, that are formulated to protect their form when heated, and you’ll get hold of the chocolate too sludgy to work with.
Relying on the scale of the cups, and how generous you are going to be, that you just might compile a few more, or a few less, than indicated.
- 12 ounces (340g) bittersweet or semisweet chocolate, chopped
- 1/2 cup (125g), salted peanut caramel
- Fleur de sel, or one other flaky sea salt
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In a nicely-organized, dry bowl region over simmering water (or in a microwave), melt the chocolate until gentle.
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Set a dab of the chocolate about the scale of a shelled hazelnut in the bottom of a minute paper baking cup.
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Spend a minute spoon, or a brush, to switch the chocolate around and coat the bottom and sides with an even layer of chocolate. Relax the cups to firm up the chocolate.
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Once firm, in every cup, place just a itsy-bitsy of the salted peanut filling, sufficient so that this will seemingly reach about 2/3rds of the technique to the pinnacle of the cup. (Don’t must stress to mighty about proper amounts; it’s candy and it alleged to be stress-free to compile.)
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Relying on how mushy the filling is, rap the sheet of cups on a folded kitchen towel to level the tops. If the filling is just too thick, exercise a spoon to gentle out the filling.
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Add sufficient chocolate to cowl the filling, and all once more, rap the sheet on the countertop to level to tops and enclose the filling.
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7. Sprinkle with flaky sea salt, equivalent to fleur de sel.
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Relax until firm.
Store the cups in the fridge until about thirty minutes sooner than ready to relieve. They’ll protect for approximately two weeks in the fridge. They’d furthermore also be frozen.
Insist: Left at room temperature for a few hours or more, the chocolate can “bloom.” To steer particular of that, that you just might admire to temper the chocolate, which isn’t predominant whenever you retailer them in the fridge and rob them out rapidly sooner than serving.
Variation: Spend milk chocolate as an different of the bittersweet or semisweet chocolate.
Linked Recipes
Triple Chocolate Scotcheroos
Homemade Peanut Butter Cups (Baking Bites)
Peanut Butter Cookies with Salted Butter Caramel
Crispy Peanut Butter Cups (Café Johnsonia)
Candied Peanuts
Chocolate-Covered Caramelized Matzoh Crunch)
Peanut Butter Cups (Salvage Cake Will Accelerate)
Peanut Butter Cups (Culinary in the Nation)
Altoid Brownies
White Chocolate Rice Krispy Treats
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