Post Punk Kitchen Forum

I'm making some peanut butter cups for a vegan bake sale on Saturday. I've made them loads of times before using icing sugar as a sweetener, but I was thinking of using maple syrup this time.

Some queries:
Did you find the maple sweet enough to balance the saltiness of the peanut butter and bitter dark chocolate?
Did you find the the flavour of maple to be overwhelming?

I know realistically this boils down to preference, but if anyone has any suggestions or go-to PB cup recipes with maple that'd be great! Thank you.

The texture is probably going to be a little off since you are replacing a powder with a liquid. Just a thought.

maybe try melting the two together (pb + maple syrup), letting it cool & then putting it in the chocolate cups?

I don't know about this specifically, but my experience is that, inexplicably enough, PB never seems to firm up as much once it's been 'melted.' Granted, the last time I worked with it in chocolate candies was back in the day where it was pumped with transfats or whatever..but I'd do a test batch first, is all. And with the maple syrup I'd be super worried about goopiness.

you could make a PB caramel type filling using the recipe in veganomicon on the caramel apple bars. that stuff is really good!

[peer] do it! [/pressure]

i can vouch for this one:

http://kblog.lunchboxbunch.com/2012/10/ ... -cups.html

I like your thinking...



These look amazing!
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Thanks for suggestions, everybody x