I grew up making candy with my mom, especially around Christmas. But there would be times we’d make taffy or honey candy to pull at other times of the year. She was good at it. Candy making can be tricky, with all its science and particulars.
I still like doing it, but I also like the easy route, like these no-cook peanuty chews. They take 30 minutes to make, and suddenly you feel like the corner candy shop and want to decorate the kitchen in pink and stripes.
Even if you can’t make candy like See’s or Fauchon, you can definitely make these.
Chewy and peanut-buttery, they melt in your mouth and taste milky and sweet. Kids will love helping roll ropes of the candy and cutting it into pieces.
- ¾ cup nonfat dry milk
- ½ cup smooth peanut butter
- ½ cup light corn syrup
- ⅔ cup confectioners' sugar
In a food processor pulse dry milk until it forms a fine powder, about 5 pulses. In a mixing bowl combine peanut butter and corn syrup. Gradually add confectioners' sugar and beat until smooth.
Add dry milk a little at a time and stir until mixture is stiff enough to work with your hands. Knead any remaining dry milk into mixture. Roll into ropes ½ inch thick. Cut into 2¼-inch-long pieces. Wrap in waxed paper or cellophane candy wrappers (you can order candy wrappers at clearcellobags.com) Store at room temperature for up to 3 weeks.
Recipe: Tara Bench
Photographer: Kang Kim
Originally published in Ladies Home Journal December 2011