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December 1998 Issue
Peanut Butter Bon-Bons
by Ronda L. Halpin
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Christmas brings sweet memories (excuse the pun) of candy-making to me. I fondly remember a time when I could not peek into the pot on the stove without a stool, but my hands were still covered with the filling of my mother's delightful peanut butter bon-bons. I was even given the enviable position of dipping the sweet balls into the melted chocolate and quickly dropping them onto cooled foil. Of course, with a house full of kids, they rarely stayed there for long and mouths inevitably required a good cleaning to remove the only-slightly hardened chocolate!

And when company appeared at our door, it only took my mother a couple of minutes to rush to the cool storage closet and return with a big tray piled high with these confectionary treasures. Since all they require for storage is a cool, dry place, you can feel free to make a big batch. Of course, if you're like me, that means that, come January, you'll be resolving to make less next time the holidays come around!

 

Peanut Butter Bon-Bons

With a parent's supervision, this can be a great candy-making adventure for the kids. Get them involved early -- it will make wonderful memories!
  • 1 c. peanut butter (I use the chunky variety)
  • 6 T. margarine, softened
  • 2 c. powdered sugar
  • 16 oz. chocolate coating
Combine peanut butter, margarine, and powdered sugar. Shape into 1" balls and place on waxed paper. Allow them to stand about 20-30 minutes to dry.

Melt the chocolate over low heat. Dips balls into the melted chocolate and allow excess to drip off. Place on chilled aluminum foil and allow to cool and harden completely. Store in a cool, dry place.

  • Yields: about 4 dozen bon-bons
  • Preparation Time: 1 hour
 



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