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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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