Christmas reminds me of cakes, but I have learned about candies only after I started blogging. Blogging has definitely taught me so many things related to cooking. When I chose to make Christmas candies this week, I wanted to try at least one type of a old fashioned candy. I was going through videos and I could find that most of the recipes involved chocolate in it. But when I saw this recipe, I was really excited to see a quite different technique used. Mostly we associate candy either with chocolate or sugar syrups. But this recipe is a no cook one which results in melt in the mouth candy which is also packed with flavour. It uses just three ingredients which are easily available. When I made these, I tasted that end piece from the log and loved it. It is really addictive and if you don’t have control, you will end up finishing off the whole batch. I gave one for hubby for taste because he is one of the peanut lover in the family.
The making of this candy involves making dough with icing sugar and milk. If you have worked with fondant, you will certainly find it easier to handle. You need to add milk in table spoons, because a little more of milk would create a frosting than a dough. Once you apply the peanut butter, you need to roll the dough immediately, otherwise you will end up with cracks on top just like mine. I had to wait to take the step wise photo and my dough started drying out. The finished log may seem soft, but a little air drying will make it crisp. No need to refrigerate this. Just store it in airtight box in room temperature. If you refrigerate, it would form condensation which will affect the texture of the candy. I was so glad I tried this. You can use store bought peanut butter but it is easier to make it at home. So go for it.
Recipe Source : Chef Buck
Icing Sugar – 1 cup + 1/2 cup
Milk – 2 – 3 tbs
Peanut Butter – 2-3 tbs
Add milk one tbs at a time to one cup of icing sugar.
Keep mixing it until it becomes a soft dough. Add more milk if necessary.
Sprinkle generous icing sugar on the counter and transfer the dough on it.
Roll it into a thin disc, adding more icing sugar to avoid sticking while rolling.
Use a spatula to release the disc from the counter. Keep dusting more icing sugar while working on it.
Apply peanut butter on the disc and immediately roll the sugar dough into a tight log.
Use the spatula to help in rolling.
Once rolled, make sure to seal the edge.
Slice the log into 10 equal portions and arrange them on a sugar dusted tray.
Let it set for a while. The sugar dough will set hard and will be easy to handle.
Store in airtight box.