Peanut Buttercream Candy Recipes

CARAMELIZED CANDIED PEANUTS

Steps:

• Be sure the caramelized peanuts have cooled completely before storing them in an airtight container. Enjoy.

PEANUT BUTTER BUTTERCREAM

Steps:

• Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.

PEANUT BUTTERCREAM CANDY

Steps:

• In a large bowl, cream the butter until light and fluffy. Gradually add confectioners' sugar, cream and vanilla; beat on medium speed for 3-4 minutes. Shape into 3/4-in. balls. , In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; roll in peanuts. Place on waxed paper-lined baking sheets; refrigerate until set. Store in an airtight container in the refrigerator.

PEANUT BUTTER CANDY

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

PEANUT BUTTER AND JELLY CHOCOLATES

Steps:

• Begin by filling candy molds with the tempered chocolate. Pour the chocolate over the molds, filling the cavities. Allow the mold to sit for 2 minutes. Turn the mold upside down over the bowl of chocolate so the excess chocolate can drip out. Smooth off the top of the chocolate mold with a flat spatula and set aside to set up.
• For the strawberry jam: Place the strawberry puree, applesauce and 1/4 cup of the corn syrup in a heavy-bottomed 2-quart pot.
• Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the granulated sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture. Whisk to combine. Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the mixture reads 223 degrees F, 6 to 8 minutes.
• Remove from the heat and stir in the lemon juice. Place in a shallow bowl and allow the jam to cool completely.
• For the peanut butter cream: In a medium bowl, combine the melted milk chocolate and peanut butter. Stir until completely combined.
• When the jam is cool, vigorously whip by hand with a whisk. Put the jam into a disposable piping bag and snip off a small bit of the end. Fill one-quarter of the chocolate-lined molds with the jam mixture.
• Place the peanut butter cream in another disposable piping bag and snip off the end. Fill the rest of the molds with the peanut butter cream. Place into the refrigerator to set.
• Reheat the tempered dark chocolate. Once the peanut butter cream is set, remove from the refrigerator and cover the molds with chocolate, scraping away any excess. Return the molds to the refrigerator and let the chocolate set. Once it is set, pop the chocolates out of the molds and enjoy.
• Store in the refrigerator in a tightly covered container.

CRISPY PEANUT BUTTER CANDY DELIGHT

Steps:

• In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
• Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

PEANUT BUTTERCREAM CANDY

Steps:

• In a large mixing bowl, cream the butter until light and fluffy. Gradually add confectioners' sugar, cream and vanilla; beat on medium speed for 3-4 minutes. Shape into 3/4-in. balls.
• In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; roll in peanuts. Place on waxed paper-lined baking sheets; refrigerate until set. Store in an airtight container in the refrigerator.

PEANUT BUTTER CUP CANDY FILLING

Steps:

• Combine all ingredients until blended to a creamy consistency.