| 1 lb
candy-making white chocolate (the ind that comes in wafers) 1 rounded cup of crunchy peanut butter
|
| Melt white chocolate in microwave in a
2-cup glass measuring cup at 50 percent power for approximately 5 minutes. Don't
overcook. If it looks melted before the 5 minutes, take it out and stir it until
it's smooth. If not melted by that time, zap it for 15 seconds on high. It
should be very smooth. Dump the peanut butter in the measuring cup with the
chocolate and stir until it is melted. If you want to put into molds, do so at this
time. Put in freezer for 10 minutes. When you take it out, turn the molds
upside down and tap them onto waxed paper. If you want to make it like fudge, butter an 8 x 8 inch glass pyrex dish and pour the candy into it. Refrigerate until it has set up but is not too hard. If it gets too hard, you will be unable to cut it. Suggestion: Let set until firm, remove from the refrigerator, and cut into squares. Return to refrigerator until it gets hard.
|