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
- Combine the raspberry preserves, apple compote, and 45g glucose syrup, 22g sugar, and liquid pectin in a saucepan.
- Bring mixture to a boil, stirring constantly.
- Add the remaining sugar and return to a boil.
- Add the remaining glucose syrup. Continue cooking until it reaches 106ÂșC.
- Add the lemon juice, remove from the heat, and pour into a 9"x9" silicone pan that has been lined with oiled parchment paper.
- 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.
- Allow jelly to set.
- In a mixing bowl, combine the melted chocolate and peanut butter.
- Pour over the jelly and smooth out ridges. Let set.
- Precoat the candy with a thin layer of dipping chocolate. Allow to set.
- Remove from the silicone pan. Cut into pieces.
- Dip pieces in dark chocolate and let set on wax paper.
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