Tulsa World: Making candy sweetly dandy

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Making candy sweetly dandy

Peanut-butter balls from "Field Guide to Candy" by Anita Chu.

By NATALIE MIKLES World Scene Writer
Published: 11/2/2009 2:21 AM
Last Modified: 11/2/2009 9:36 AM

Making candies such as fudge and toffee is one thing. But what about gumdrops, saltwater taffy or candy corns?

Anita Chu takes on those candies and more in her new book, "Field Guide to Candy." Photographed and styled in the likeness of a birding manual, each candy is photographed in full color with step-by-step instructions for the home cook.

Small enough to fit in your pocket, Chu's book is divided into five categories: chocolates; sugary sweets; creamy, sticky, chewy candies; nutty treats; and fun and simple classics.

Some, such as peanut-butter balls, are easy enough for kids to make — with a little help from an adult. Others, such as candy canes, are definitely adult projects.

Each recipe is accompanied with a little history. The candy cane, for instance, is said to have been invented in 1670 in Germany by a choirmaster trying to keep the children during the Christmas service.

Along with her "Field Guide to Candy" and "Field Guide to Cookies," Chu writes a blog, Dessert First.

Anita Chu says peanutbutter balls are the perfect candy for anybody who longs to eat peanut butter straight from the jar. Simple to make, peanutbutter balls are a good choice for beginning candy makers. To make buckeyes — the peanut-butter ball’s Midwestern cousin — leave the balls partially undipped to resemble a buckeye nut.

PEANUT-BUTTER BALLS

Makes 24

1 cup peanut butter
½ cup unsalted butter, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
3 cups confectioners sugar
8 ounces bittersweet chocolate or coating chocolate (chocolate bark)

1. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a stand mixer, beat peanut butter, butter, vanilla extract and salt together on medium speed.

3. Add the confectioners sugar, ½ cup at a time, until the mixture is very smooth and firm.

4. Form 1-inch balls and place them on the baking sheet. Refrigerate for 30 minutes or until firm.

5. Melt and temper the chocolate or simply melt the coating chocolate.

6. Dip peanut butter balls in the chocolate and place them back on the baking sheet. Let them set for at least 1 hour before serving.

Note: Refrigerate in an airtight container for up to one week.

Natalie Mikles 581-8486
natalie.mikles@tulsaworld.com

By NATALIE MIKLES World Scene Writer

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