Christmas Candy in Corningware - Chocolate Dipped Peanut Butter Balls

I have said several times, since starting this blog, that the only drawback to Corningware is that you cannot make candy.  I think that it is time that I elaborate a little on that statement simply because "candy" is an extremely vague term.  

Thus, in an attempt to qualify my previous declaration, I would like to add that by "Candy"... I mean any confection based on boiling Sugar Syrup.  That would include English Toffee, Seafoam, Peanut Brittle, Divinity, Taffy, Lollipops, & Fudge (real fudge, not Marshmallow Cream Fudge).  This does not mean that you cannot make Turkish Delights, Truffles, Chocolate Nut Clusters or Pralined Nuts.   

As an example, let me offer up an old family favorite.... Peanut Butter Balls.

I can remember mom making these for Christmas when I was little.  All three of us boys were ALL too happy to help dip them in the melted chocolate, though truth be told, more chocolate ended up on our faces than on the Peanut Butter Balls.    Boys will be boys. 

Please note:  The proportion below are for a single batch.  During the "filming" of this post, I was making a double batch of peanut butter filling so your double boiler insert won't be as full as it appears in the photos below.

Peanut Butter Balls

1/2 Cup of Unsalted butter
1 Cup Peanut Butter (I use chunky) 
Pinch or two of Salt
8 oz Confectioners' Sugar
1 Cup Rice Krispies 
10 oz Milk Chocolate for dipping

Corningware 2 1/2 quart Saucepan (P-2 1/2-B)
Corningware Double Boiler Insert (P-17)
2 Corningware Broil and  Bake Tray (P-35) 
(you only need 1 Broil and Bake Tray for chilling the centers, but you will need a second one when dipping cause they will need more room)
  
Heat about 2 cups of water in the 2 1/2 quart Saucepan (P-2 1/2-B) over Medium flame.

Place the Butter in the Double Boiler Insert (P-17) and place the insert into the 2 1/2 quart Saucepan (P-2 1/2-B)

Once the butter is completely melted, add the Peanut Butter.

Please use natural peanut butter without added sugar.

Stir until everything comes together in a nice homogeneous mixture.

Add the Confectioners' Sugar and work it into the Butter/Peanut Butter mixture until it's nice and smooth. 

(No "chunks" of Confectioners' Sugar are showing)  
 

Pour the Rice Krispies into a medium sized bowl (a 2 1/2 quart Pyrex #403 or #443 works well for this)  

Pour the hot mixture over the Rice Krispies.

Stir and knead everything together with a spatula until it forms a sort of "dough".

Line the Broil and Bake Tray (P-35) with waxed paper.

Grab a small cookie scoop.

Fill the scoop to level.

Squeeze the dough out into your hand and roll it into a ball (It should be a 1 inch ball)

Place it on the wax paper lined Broil and Bake tray (P-35)

Continue until you have used all the dough (it should make 42-46 balls)

Wrap the balls and the tray completely in plastic wrap and refrigerate for 1-2 hours.

Wash the double boiler insert (P-17), then empty and refill the 2 1/2 quart Saucepan (P-2 1/2-B) with 2 cups of water, then place it over the lowest flame and place the, now clean, Double Boiler Insert (P-17) into the Saucepan (P-2 1/2-B).

Add the chopped Milk Chocolate to the Double Boiler Insert (P-17) and allow it to melt.

It takes awhile, but you don't want to over heat the chocolate, keep the flame LOW so the chocolate doesn't un-temper.

Line a second Broil and Bake Tray (P-35) with waxed paper.  

Grab some dipping tools, if you have them. (I have been using these for eons, but 2 forks works as well).

Remove the Peanut Butter Balls from the refrigerator.

 Dip each peanut butter nugget, letting excess drip off. 

Place each dipped Peanut butter ball onto the lined Broil and Bake Tray (P-35) spacing them about 1/2 inch or so apart to allow for potential chocolate spreading at the base.  

(you may have to re-line the first Broil and Bake Tray with waxed paper and use it as well)
Once all the balls have been dipped, check the first few and see if the chocolate has begun to harden.
If it has not, go ahead and place them in the refrigerator for 15 minutes or so, uncovered.

Once the Chocolate has hardened, remove from the Broil and Bake Trays and place in a decorative tin or container lined with more waxed paper.

Store in the refrigerator until ready to serve.

I do not suggest leaving them out at room temperature for more than 2 hours as the peanut butter interior begins to soften a little too much.

Where is your Corningware??
~~ 

I'm Stuffed - Broiled Stuffed Portobellos Are On The Menuette

So you may ask yourself, "What are the Menuettes good for except heating up soup?"  Well, they can come in handy for other things.  I use mine for Browning Butter, warming Milk for Sauce Bechamel or Chicken Stock for Sauce Veloute.  I sometimes even heat the Wine for my Risottos, but tonight, I used my 1 1/2 pint (P-82) for the filling to my stuffed Portobello mushrooms.

Granted, I only made 2 of them; if you were making more you would have to graduate to a larger sized saucepan like the 1 quart (P-1-B) or 1 1/2 quart (P-1 1/2-B).  But for only 2 Mushroom caps worth of filling, it worked perfectly.

Gruyere cheese not your thing...?  Well, there is Havarti, Fontina, Emmental, Bergkase, and Gouda.  I do not recommend Cheddar or Brie.  Brie is hard to work with, as is Taleggio & Camembert, due to their softness. As for Cheddar?  If this was a Portobello "Burger" with Lettuce, Tomato, Bacon and such I would say, "Go for it!".  But it's not, so I won't.  The flavor of Cheddar is just too "in your face"....  No buns about it.

Gruyere Stuffed Portobello Caps

2 Portobello Mushroom Caps
Olive Oil
approx. 1/2 a Leek, chopped
1 clove Garlic, minced
Splash of White Wine, (I like Sauvignon Blanc)
3/4 cup Panko
1 oz Gruyere, finely grated
~optional~ 2 TB finely chopped Italian Flat-Leaf Parsley
Salt and Pepper

Corningware Small 12x7.5 inch Roaster (P-332) - For larger amounts a Broil & Bake Tray (P-35)
Corningware 1 1/2 pint Menuette (P-82-B) - for larger amounts a 1 1/2 quart saucepan (P-1 1/2-B)

Pop the stems off the Portobellos, then trim the very bottom off the stem off and chop the remaining stems.

Grab a Leek and trim the root, then chop enough Leek to equal about 1/2 the amount of chopped stems you have. (Yeah, this is a little more "fly by the seat of your pants")

Begin heating the oil in a 1 1/2 pint saucepan (P-82-B) set over medium flame.

Add the Leek and saute for a couple minutes.

Add the chopped Portobello stems and the Garlic, then saute 2 minutes longer.

Give it a good Splash of Wine.

Continue simmering the mixture until the wine has almost evaporated.

Remove from the flame and set aside to cool.

Start your broiler, grab your P-332 12x7 Roasting pan and place the caps in the pan, gill side down.

Brush them with Olive Oil.

Place them under the broiler for 5 minutes.

Remove from the oven and flip them over so the gills are facing up.

Your filling should be cool enough now, so add the Panko and stir it up.

Now add the shredded Gruyere, and stir again.

If you are using the Parsley, add it now as well. (It just adds some color to the filling)

Season with Salt and Pepper then divide the filling between the caps.

Press lightly, so it holds together, then place back under the broiler for an additional 5 minutes.

 (or until the filling begins to turn a nice russet brown color)

Gratuitous picture of deliciousness about to be consumed.

Move the cap to a plate, and dig in!

Where is your Corningware??
~~