Candy, Elaine Walker

Peanut Butter Fondant Parfait Cups

2 cups smooth natural peanut butter (like Stonewall Kitchen. You can substitute cashew butter or almond butter, if you prefer.)
1/2 cup coconut oil, organic
1/4 cup pure maple syrup (not imitation)

In a saucepan over medium heat, melt the nut butter with the coconut oil. Stir in the pure maple syrup until smooth and well blended.

Spoon into mini muffin tins (paper lined) or baby food jars (Gerber 2.5 oz size). If using baby food jars, fill 1/3 full. Makes about 20.

Refrigerate for at least 30 minutes.

If desired, top with cream fondant and then chocolate glaze.

Cream Fondant:
1/2 cup heavy whipping cream
1/4 cup whole milk
2 cups sugar
2-1/2 tablespoons light corn syrup
pinch of salt

Add all ingredients to a medium sauce pan. Over medium-high heat, bring to a boil, stirring frequently with a wooden spoon. Clip on a candy thermometer and cook the syrup to 238F or soft-ball stage. Remove from heat and, without stirring or scraping, pour into a baking dish or pie plate. Without excess movement, place in refrigerator (with pot holder or towel underneath) and let cool.

When the bottom of the pan no longer feels warm to the touch, remove it from the refrigerator and stir the fondant by hand with the wooden spoon. (If you don’t wait long enough and the fondant is still warm when you start stirring, it will taste grainy. If you wait too long and the fondant is cold when you start stirring, it will be too hard to stir.) Continue stirring for 15 to 30 minutes, until the fondant becomes very thick. Spoon into muffin tins or baby food jars, creating a layer on top of peanut butter fudge. Fondant is very sweet, so this layer should be thinner than the peanut butter layer. (You may have some leftover.) Refrigerate for at least 30 minutes.

Chocolate Glaze:
7 ounces dark chocolate, melted (use high quality chocolate like Lindt)
1/4 cup butter
1-1/2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate, butter, and corn syrup. Stir until chocolate is melted and mixture is smooth, then add vanilla. Spoon into muffin tins or baby food jars, creating a layer on top of the fondant. This layer should be about the same size as the fondant. Baby food jars will not be full.

Serve immediately or keep in the refrigerator to maintain freshness. Can be served chilled (chocolate glaze will be hard) or, for a softer dessert, at room temperature (remove from refrigerator 30 minutes before serving).