Chocolate Dipped, Peter Paul Mounds
Candy
I am a visitor to your wonderful website for
I had the occasion to visit in your community a year
ago, and think it is one of the nicest in CA.
Here is a recipe that came from my Aunt Rose. She has since died,
but always served the most yummy dishes.
This candy really does taste just like the official, Peter Paul Mounds
bars.
Sharon O'Neil
3/4 cup
mashed potatoes (mashed with NO liquid, and cooled)
4 c
powdered sugar
Blend well and add
4 c flaked
coconut
Mix Well
(At this
point you can chill the mixture to make it easier to handle.)
Almonds if
desired
Form coconut
mixture into little bite-sized ovals or balls, and place them on plates or
cookie sheets. (If you're going to put
an almond on top, then flat ovals work best. Also, if you're going
to put almonds on top of each, then now is the time to do that.) Chill
or freeze the balls for easier handling.
When you're
ready, prepare the melted chocolate for dipping:
You will
need:
1 Large bag (12 oz.) Chocolate chips
1/2 bar of
Paraffin wax (Locate this in the cake mix aisle, usually top shelf, or in
the "canning section".)
A double
boiler
Wax paper
OR some surface that the dipped candy won't stick to.
A fork for
dipping
Use a
double boiler over medium heat, and melt the wax first. After
it is nearly melted, add the chips. Stir
occasionally, until the chips are all melted. Keep it warm so
it stays thin, but not too hot or it will solidify into a solid block of
chocolate.
Remove the
coconut balls or ovals from the fridge. Using a fork, dip a coconut ball
quickly into the chocolate and then set it on the wax paper to cool.
Continue until all balls are coated. They will be ready to eat in
about 40 minutes, depending on temp in your kitchen. Store them in a covered
container in the fridge. You should be able to stack them after they have
cooled thoroughly.
Hints:
The paraffin
wax makes the chocolate thinner, and it dries with a glossy finish. (Some
people use a little Crisco instead, but I have never tried that.) Tap the
fork on the pan before moving the ball to the wax paper, to allow the excess
chocolate to run back into the pot. Otherwise, you will have
"puddles" around each of the candies.