Thank you to our friends at Equal Exchange for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
- 2 cups granulated sugar
- 2 Tbsp (heaping) Equal Exchange Organic Baking Cocoa
- 1 cup milk (or less)
- 1 tsp vanilla extract
- ½ cup peanut butter (more or less)
Directions
- Stir sugar and cocoa powder together in large saucepan until evenly blended.
- Pour in milk, keeping an eye on how much. You want enough that the mixture is “runny”, yet if you put in too much, it will take forever to boil down. A good way to judge the right amount is if, when you drag a spoon across the diameter of the bottom of the pan, the mixture closes in behind it fairly quickly. Heat at medium-high until boiling, then lower heat and let low boil continue. Stir occasionally.
- Grease pie plate or similar dish and fill sink with about 2″ of cold water.
- Start checking temperature with a candy thermometer when bubbles get small and glossy. Total cooking time will be about 20 minutes or less depending on the amount of milk. Remove from heat when mixture reaches 235°F or “soft ball” stage.
- Set pan in cold water to cool.
- Add vanilla extract. Let cool slightly and add peanut butter.
- Remove from cold water and stir quickly to mix in peanut butter. Pour it into a buttered pie plate just as it begins to hold its shape or harden. Perfect is when it hardens just as it spreads out in the plate and holds the decorative swirl you put on top. Let cool and cut into pieces.