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Bake Chocolate Drop Recipe
By
Tami Smith
Makes 2 - 3 dozen (small) |
This cookie works on
the same principles as "fudge". You are heating sugar to a certain
temperature so that it comes together with a smooth texture when it firms
up. If you don't heat it enough it will never fully set up, if you heat it
too much, you will get a hard, dry mess. Bring the mixture to a
boil, then once it's at a full boil, remove from the heat and stir in the
peanut butter. Too long on the stove, and "the mess" can happen!
If it's humid or
raining outside, I usually do not make them. Sugar reacts to the moisture
in the air and even if you follow the same procedure, your cookies will
not set up. If you do, keep the mixture at a boil for about 2 minutes (use
a timer) and then proceed with the recipe. |
