Peanut-butter bonbons

Yield: 48 servings

Measure Ingredient
\N \N -Nancy Speicher DPXX20A
4 teaspoons Butter or margarine
2 tablespoons Evaporated milk
½ teaspoon Vanilla extract
\N dash Salt
2 cups Sifted confectioners' sugar
1 cup Creamy peanut butter
1 tablespoon Dark corn syrup
6 ounces Semisweet chocolate pieces
1 tablespoon Shortening

1. In 3-quart saucepan, over low heat, melt butter. Stir in evaporated milk, vanilla, and salt; mix well. Remove from heat.

2. Gradually add 1½ cups confectioners' sugar, stirring until mixture is thick and smooth. Add peanut butter and corn syrup; mix well.

3. Turn out onto board lightly sprinkled with remaining confectioners' sugar. Knead until consistency of fondant.

4. Form slightly rounded teaspoons of dough into balls.

5. In top of double boiler, melt chocolate and shortening over hot, not boiling, water. Remove from heat.

6. Using toothpick, dip balls into chocolate just until half covered.

Place on waxed paper. Refrigerate until firm. Makes 48 balls.

From McCalls Cookery No. 13.

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