Page 203 - Family cookbook v30_Neat

197

Sandy Davidson

Chestnuts

1 pound creamy peanut butter at room temperature

1 cup butter, softened

1‐1/2 pounds (5‐1/2 cups) confectioners sugar
1 package (12 oz.) semi‐sweet chocolate pieces

1/4 bar paraffin (see note)

1. In large mixing bowl, combine peanut butter, butter, and
confectioners sugar. Using wooden spoon, mix until smooth and
well blended.

2. For large chestnuts: shape 1 slightly rounded tablespoon into a ball;

flatten one side to resemble a chestnut. Refrigerate several hours
or overnight. Makes about 40.

3. For small chestnuts: shape 1 slightly rounded teaspoon into a ball.

Refrigerate several hours or overnight. Makes about 80.

4. Next day: In top of double boiler, combine chocolate and paraffin.
Place over hot, not boiling water, stirring occasionally, until
chocolate and paraffin are melted. Remove from hot water.

5. Using a fork, dip cold “chestnuts” into chocolate mixture just until

2/3 covered. Place on rack. When chocolate coating is firm, store,
covered in a cool dry place. If desired, freeze for later use.

Note

Paraffin may be omitted, but candies will need to be refrigerated.