candy melts | Bewitching Kitchen

Back in July last year, I shared my first adventures with cake pucks (for a flash back, click here). I’ve made quite a few since then, some with boxed cakes and home-made buttercream, some with cakes crushed into crumbs while still warm, skipping the addition of buttercream. In my opinion, the texture of the cake component suffers a bit if you don’t use a little buttercream, but I am sure that is a matter of personal taste. Some bakers swear by the warm crumbled cake. Today I want to focus on a different recipe, one that uses a peanut butter fudge instead of cake for the center. And I also want to show you a new type of cake puck, made with a smaller mold. So, without further ado, let’s go over the peanut butter version.

PEANUT BUTTER FUDGE PUCK CAKES
(from bentycakes)

2 cups granulated sugar
1 + 1/3 cup creamy peanut butter
1/2 cup milk
2 tsp vanilla
dash of salt
melting chocolate (such as candy melts)

Bring sugar and milk to a boil over medium heat. Once boiling, whisk for 1-2 minutes. Add in vanilla, peanut butter and salt and mix until smooth. Working quickly, fill your small molds with the mixture.
The peanut butter fudge should set up pretty quickly at room temperature, but I prefer to stick in the fridge for 30 minutes or so.

Melt 17 ounces chocolate and a spoonful of refined coconut oil gently in the microwave at 50% power. for 1 minute. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity half full with melted chocolate.

Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center. Scrape off any excess chocolate. If there is not enough chocolate to cover the center. Add chocolate and scrape away excess.
Tap the mold tray on the counter to eliminate air bubbles.

Let the pucks set in the fridge for 20 minutes or so, then gently un-mold. Decorate as desired.

ENJOY!

to print the recipe, click here

Comments: If you are a peanut butter lover in desserts these will blow your mind! The texture is creamy and luscious, and of course, the peanut butter with the chocolate around it is a perfect match. I will now show you mini-pucks, which I find even better than the original ones because they turn out as a two-bite thing, one is enough and not too much. You can order the set of molds by clicking here. Below, a comparison in size between this new version and the original.

This batch of minis was also made with the peanut butter fudge center…

As to decorations, I’ve been using several different techniques, one of them which I really love is painting the bottom of the mold with luster colors, then adding the chocolate on top