Peanut M&Ms

My friend Kim and I were studying last week, and she opened a packet of peanut M&Ms for a snack. Naturally the conversation turned to how-do-we-make-these-vegan, and after Googling a recipe for the candy shell (I adapted this one), it didn't seem that hard. Which, after making them, I found out is not exactly the case. There are quite a few steps and I think they would best be classified as candy inspired by Peanut M&Ms rather than the real thing. But nevertheless, they were fun to make, and a nice novelty to have around. So thank you, Kim, for the inspiration, and thank you, Aaron, for helping to figure out how to get the chocolate around the peanut.

Peanut M&Ms (makes 40)

40 peanuts
1/4 cup chocolate chips
2 Tbls. light corn syrup
1/4 cup water
1/2 cup white sugar
A few drops of food coloring (optional)

Melt the chocolate in a small bowl. Cover a large plate with wax paper or parchment paper. Use a spoon to make 40 chocolate drops on the paper, each a bit larger than a peanut.

Working quickly before the chocolate cools, press a peanut into each drop.

Over each of the peanuts, drip more melted chocolate. Try to cover the peanuts evenly, but honestly this process is quite messy so just appreciate the variety and uniqueness that this will bring to each of your M&Ms.

Cover the chocolate-covered peanuts with another sheet of wax paper or parchment paper and freeze until hardened (this won't take very long). Take the plate out of the freezer and push a toothpick into each peanut. Put back into the freezer while you make the candy shell.

Prepare another plate with a sheet of wax paper or parchment paper over it. Combine the sugar, water, and corn syrup in a small pot over medium heat and stir until the sugar is dissolved and the mixture starts to boil. Continue at a low boil for about 10 minutes, stirring occasionally, until the mixture is thickened and syrupy. Add a bit of food coloring if you desire (though it won't show up very well against the background of the dark chocolate - this candy shell is transparent, not opaque like actual M&M shells.)

Remove the candy shell from the heat and take the peanuts out of the freezer. Tip the pot towards you a bit so that the mixture gathers along the edge to make it easier for dipping the peanuts. Working quickly, grab a toothpick and dip the chocolate-covered peanut into the candy shell, then transfer to the new plate. Repeat until all the peanuts are covered, remove the toothpicks, and freeze until hardened.

Be careful when you eat these - the candy shell tended to stick in my teeth. Store in the fridge.