Peanut Butter Lollipops
Makes About 50 | prep 1 hour | total time
- 2 x 397g cans condensed milk
- 340g jar smooth peanut butter
- 400g dark chocolate (70% cocoa solids)
The lollipops will keep, if chilled in the fridge, for 3 days.
- Put the unopened cans of condensed milk into a saucepan and cover completely with water. Boil the cans, covered, for 7 hours to turn the milk to caramel, topping up the water once or twice if necessary. Remove from the heat and leave to cool in the pan. (It's best to do this 24 hours in advance.)
- Line two flat trays or baking sheets with silicone or greaseproof paper and place in the freezer.
- Mix the boiled condensed milk with the peanut butter using an electric mixer with a paddle attachment on a medium speed until fully mixed.
- Line a traybake tray or high-sided baking tray with clingfilm, spoon the mixture into the dish, level it with a palette knife and cover with clingfilm. Refrigerate for at least 2 hours until set.
- Turn the set mixture out onto a chopping board and cut into 10–12g pieces. Roll into balls between your palms and place the balls on a tray, then put in the freezer until very firm – at least 30 minutes.
- Break the chocolate into pieces and put into a glass bowl set over a saucepan of hot water over a medium heat, ensuring that the water doesn't touch the base of the bowl. Leave until the chocolate is completely melted.
- Remove the lined trays from the freezer. Using a cocktail stick, dip the peanut butter balls into the melted chocolate, let the excess drip off, then stand upright on the tray. Keep the lollipops in the fridge until ready to serve.
The base is easy; the dipping is a little tricky, but you'll get the hang of it with practice. They are a great petit four and lovely with coffee or perfect just to have there for a fridge raid.