Wednesday, December 15, 2010


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


  • 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


  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.

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