Chocolate Peanut Candies
Submitted by Pammy1
Old-fashioned chocolate peanut candy drops made with grated unsweetened chocolate, sugar, and corn syrup cooked to soft ball stage. Crunchy, sweet, and nostalgic.
YIELD
6 servingsPREP
5 minCOOK
15 minREADY
20 minThis is vintage candy making at its simplest. Grate some unsweetened chocolate, boil it with sugar, water, and corn syrup until it hits soft ball stage, toss in chopped peanuts, and drop spoonfuls onto wax paper.
The mixture crystallizes as you beat it after cooling, giving these candies a slightly crumbly, fudge-like texture studded with crunchy peanuts. They’re somewhere between a praline and a chocolate fudge drop.
Six ingredients, 20 minutes, no special equipment beyond a candy thermometer.
Kitchen Tips
- Grate the chocolate so it melts quickly and evenly into the sugar syrup
- Use a candy thermometer and pull it off the heat right at 234-238F (soft ball stage); going past that makes the candy too hard
- Beat the cooled mixture just until it starts to lose its gloss and thicken; work quickly because it sets up fast once crystallization starts
- Drop by teaspoonfuls immediately once it begins to set; if it hardens in the pot, stir in a splash of hot water to loosen it
Ingredients
Directions
Grate chocolate.
Add water, sugar, and syrup. Boil to soft ball stage (234 - 238 F).
Remove from fire. Add peanuts and flavoring.
Cool slightly.
Beat until mixture begins to crystalize. Drop by teaspoonfuls onto waxed paper.
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