A Blast from the Past!
Do you remember those nostalgic treats from your childhood? The old-fashioned cafeteria peanut butter candy, also known as grandma’s peanut butter candy. It used to be so popular back in the day, and for good reason! With a creamy smoothness blending peanut butter and honey, this candy is like a chewier, less sticky version of toffee, but much easier to make.
The secret ingredients that bring this candy together are powdered sugar and powdered milk. Powdered sugar is a common pantry staple, but powdered milk might be a blast from the past for some. It was quite popular in the 50s and 60s, and it brings a unique texture to this candy. Think of it as a way to add thickness and chewiness without diluting the flavors.
The main ingredients for this recipe are peanut butter, honey, powdered sugar, powdered milk, and a touch of salt and vanilla for enhanced flavor. But if you prefer to keep it simple, stick to the core four ingredients. Not only is this candy a trip down memory lane, but it also tastes fantastic. It’s a win-win for people who still remember it and those who are trying it for the first time.
Old-Fashioned Peanut Butter Candy
Serves 2 dozen Preparation time: 15 minutes
Ingredients
- 1 cup powdered sugar, plus more for coating
- 1 3/4 cups powdered milk
- 1 cup honey
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1/4 teaspoon salt (optional)
- Powdered sugar for garnish
Preparation
- In a medium bowl, whisk together 1 cup of powdered sugar, powdered milk, and salt. Set it aside.
- In a large bowl or mixer, cream together the honey and peanut butter for 3-4 minutes until fluffy and smooth.
- Gradually add the dry ingredients to the honey and peanut butter mixture. Beat until the dough comes together, then knead it with your hands until smooth.
- Divide the dough in half and roll it into two even logs. Wrap each log tightly in plastic wrap and refrigerate for 1-2 hours until chilled.
- Once chilled, slice the logs into 1/4-inch slices and coat each one in powdered sugar. Enjoy!
Recipe adapted from Southern Plate
