Also, for those of you that would like a peanut butter fudge filled bunny, but aren’t able to buy the Reese’s Peanut Butter Chips in your store, you can use the peanut butter fudge recipe I used to make my Pink Fuzzy Slipper Cookies (recipe here.) It uses peanut butter, powdered sugar, butter, and whipping cream.
Before you begin If you don’t have much experience working with chocolate and confectionery coatings, you might want to read my Chocolate Making Tips. You’ll also find the recipe and tutorial for making homemade modeling chocolate there too along with troubleshooting information.
Peanut Butter Fudge –
8 ounces white confectionery coating*
powdered sugar to dust work surface, optional
microwave safe mixing bowl
small oval metal cutter
parchment paper or Silpat
double boiler (or use a pan with a bowl set on top)
chocolate dipping fork or a plain fork
spatula or knife
optional, tweezers (food only)
Make sure to mix really well, scraping the bottom of the bowl. If you don’t stir the peanut butter into the candy, you’ll end up with clumps of hardened candy coating in your peanut butter fudge.
Don’t you just want to put your mouth under the flowing fudge? I can’t resist sampling it in it’s liquid state. Quality control is so important, don’t you agree?
While your peanut butter fudge is setting you can get busy making your bunny ears and feet. Use the instructions here to color your white modeling chocolate pink. Just be aware that the pink coloring can be very vibrant and bright, so use a very small amount.
To make the bunny ears, pinch off 40 pea sized pieces of your milk modeling chocolate. Roll into balls then into a teardrop shape then flatten and curve up the edges and bend 20 to the right and 20 to the left. Pinch off smaller pieces of pink modeling chocolate and do the same making the pink fur for inside the ears. Brush the back of the pink piece lightly with water and press it onto the brown ears.
Lightly dust your work surface with powdered sugar. Roll the milk modeling chocolate to about 1/8″ thickness. Use a small oval metal cutter to cut out 40 feet. If you don’t have a small oval cutter, you can just pinch off balls of milk modeling chocolate and flatten them into ovals.
Once your peanut butter fudge has set up, scoop out 18-20 heaping tablespoonfuls and roll into balls. If you hands are warm, the balls will melt a bit as you roll them. Either wash your hands as needed or wear food handling gloves, as I did. If the balls are a bit bumpy, it won’t matter.
Use a double boiler or a pan with a bowl that fits on top of the pan to make your milk chocolate ganache. Fill the bottom pan with 1 inch of water. Set it over low heat. Fill the top bowl with your chopped milk chocolate, heavy whipping cream and corn syrup. Set the bowl on top of the pan of water making sure the water doesn’t touch the bowl. Allow the chocolate to melt, stirring often. Do NOT increase the heat or you might burn the chocolate. Allow it to melt slowly.
Pour some of your milk chocolate ganache into a drinking glass for ease of dipping. Place two bunny feet next to each other on a parchment paper or Silpat lined baking sheet. Have your chocolate ears, candy eyes, and heart sprinkles ready. I find it easiest to add small decorations if I use tweezers so have those ready too.
Set one peanut butter ball in your chocolate ganache. Use a fork to press the ball down into the ganache, covering it completely. Put the fork under the ball and pull it out of the ganache. Tap the fork on the side of the glass a few times to remove the excess ganache.
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Items used to make this recipe available on Amazon.com