Peanut-Butter Cups

Introduction

Photo taken by: Tucker_Hossler

Portions
48
Partner

by Anita Chu, author of Field Guide to Candy

Updated:

General Description: A thin, slightly soft chocolate shell covers a smooth, creamy peanut butter center, creating a perfect balance of salty and sweet. The best-known peanut-butter cups are made by Reese’s in an iconic round, tapered cup shape with fluted sides.

History: Reese’s Peanut Butter Cups were created in 1928 by Harry Burnett Reese, who had formerly worked for Milton Hershey. Although Reese’s made several other kinds of candy, the peanut-butter cups in their distinctive brown, orange, and yellow wrapping remain popular today.

Serving Suggestions: Wrap peanut-butter cups in gold foil and serve them in the Halloween candy bowl. Or pack them in boxed lunches for a special treat.

Candy-Making Notes:
Use a fluted cup mold or a mini muffin tin lined with fluted candy cups.

Ingredients

  1. 1 pound milk chocolate 
  2. 1 cup creamy peanut butter 
  3. 1/3 cup confectioners' sugar 
  4. 1/4 teaspoon salt 

Steps

  1. Melt and temper the milk chocolate.
  2. Use a small spoon or pastry brush to coat the cup molds with tempered chocolate.
  3. Refrigerate for about 30 minutes to let the chocolate set.
  4. Combine peanut butter, confectioner’s sugar, and salt in a bowl. Spoon the mixture into a pastry bag fitted with a round tip.
  5. Pipe the peanut butter mixture into the cups, filling to just below the top of the cups.
  6. Cover the peanut butter mixture with the remaining tempered chocolate. Use an offset spatula to smooth the tops.
  7. Refrigerate peanut-butter cups until set (about 1 hour) before removing them from molds.

    Yield: About 48 peanut-butter cups

    Storage: Store in an airtight container in a cool, dry place for up to 1 week.


    From Field Guide to Candy. Published by Quirk Books. Copyright © 2009 by Quirk Productions Inc. All rights reserved. Reprinted by permission of Quirk Books.

Comments

There are no comments yet.

Leave your comment

Today's Recipe

Weekly Newsletter

Newsletter

Submit your e-mail address to receive news and updates!

Contests

Go back to the top of the document