Terry L. White’s Hand Dipped Chocolates
For all those who still need a chocolate fix:
1 cup peanut butter (crunchy or plain)
1 cup confectioner’s sugar (more if needed to form right consistency for candy balls)
½ cup chopped dried figs or dates,
1/4 cup butter, softened at room temperature
1/4 tsp. vanilla extract
1/4 tsp salt
Mix butter, peanut butter, vanilla and salt together. Add chopped fruit. Mix well. Add confectioner’s sugar a little at a time and continue to mix well until it forms a dough-like consistency. Roll into small round balls and place on waxed paper on a cookie sheet. Cool in refrigerator for at least one hour.
For Chocolate coating:
Melt 8 oz of semi-sweet dark chocolate and one ounce of paraffin wax* in the top of a double boiler. When liquid, mix well and dip each candy ball in the chocolate and remove with a slotted spoon. Allow to cool on waxed paper.
* the paraffin does not affect the taste and makes the chocolate shell a bit harder when it dries, so that it won’t melt at room temperature.
Contributed by Terry L. White, author of Mystic Moon. Travel with Rebecca as she starts her new life in puritanical New England. How will having the gift of "second sight" affect her in the New Land?