Wednesday, December 15, 2010

PB&Js

A candy form of the peanut butter & jelly sandwich.  Who woulda known you could take a classic and turn it into candy?



Ingredients


  • Jelly
    • 101g raspberry preserves
    • 56g apple compote
    • 45g light corn syrup
    • 22g granulated sugar
    • 4 tsp liquid pectin (unsweetened)
    • 186g sugar
    • 90g light corn syrup
    • 11g lemon juice
  • Peanut Butter Gianduja
    • 141g peanut butter
    • 253g milk chocolate, melted & tempered
  • Dark chocolate for dipping

Directions


  1. Combine the raspberry preserves, apple compote, and 45g glucose syrup, 22g sugar, and liquid pectin in a saucepan.
  2. Bring mixture to a boil, stirring constantly.
  3. Add the remaining sugar and return to a boil.
  4. Add the remaining glucose syrup.  Continue cooking until it reaches 106ºC.
  5. Add the lemon juice, remove from the heat, and pour into a 9"x9" silicone pan that has been lined with oiled parchment paper.
  6. I didn't use the oiled parchment paper and regretted it when I had to remove the candy.  If I did it again then I'd definitely use oiled parchment paper.
  7. Allow jelly to set.
  8. In a mixing bowl, combine the melted chocolate and peanut butter.
  9. Pour over the jelly and smooth out ridges.  Let set.
  10. Precoat the candy with a thin layer of dipping chocolate.  Allow to set.
  11. Remove from the silicone pan.  Cut into pieces.
  12. Dip pieces in dark chocolate and let set on wax paper.















No comments:

Post a Comment