Chocolate Peanut Clusters Candy
Ingredients
- 1/2 pound sweet chocolates (Nestles Semi Sweet Morsels)
- 1 -14oz can condensed milk
- 1 cup unsalted peanuts
Step-by-Step Instructions
- Melt chocolate over water in a double boiler or in microwave.
- Remove from heat and add the condensed milk and peanuts
- Cover all the nuts with the mixture
- Drop by teaspoonfuls onto a buttered sheet or large plate
- Refrigerate for several hours; Candy maybe placed between wax paper or parchment.
- Makes 24 - 1 3/4 inch pieces
Common Problems and Solutions
Q: Why are my clusters not holding together?
A: Make sure you fully coat the peanuts with the chocolate mixture and don't skimp on the condensed milk—it acts as the binding agent. If the mixture seems too thick, you can gently reheat it.
Q: Can I use milk chocolate instead of semi-sweet?
A: Yes, but the candy will be much sweeter since you're already adding condensed milk. Semi-sweet or dark chocolate balances the sweetness better.
Q: How long do these need to chill?
A: At least 2-3 hours in the refrigerator until firm. For faster setting, you can place them in the freezer for 30-45 minutes.
Tips and Techniques
When melting chocolate in the microwave, use 30-second intervals and stir between each to prevent scorching. The chocolate should be just melted and smooth, not hot. Work quickly once you add the condensed milk and peanuts—the mixture will start to thicken as it cools.
Ingredient Substitutions
- semi-sweet chocolate chips: milk chocolate chips or dark chocolate chips
- unsalted peanuts: salted peanuts, cashews, almonds, or pecans
- condensed milk: sweetened condensed coconut milk
Equipment Needed
- double boiler or microwave-safe bowl
- baking sheet or large plate
- teaspoon for portioning
- wax paper or parchment paper
Historical Context
Chocolate peanut clusters became popular across the American South in the mid-20th century when condensed milk and chocolate chips became pantry staples. They’re a fixture on holiday candy trays alongside pralines and divinity.
