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Posted in: Product Spotlights | By Michale Ferguson

Porter vs Stout

The craft beer revolution opened the doors to countless varieties of beer. The creativity of the movement is inspiring but makes it hard to distinguish beers from each other, particularly brews with overlapping characteristics. Most people know porters and stouts are dark, heady, and flavorful, but few know the differences between them.

Whether you’re starting a brewery or want to know what makes your favorite dark beer unique, we’ll explain everything you need to know about stouts and porters. Read on to explore the distinctions between porters and stouts, the diverse types of each, and how they evolved into what they are today.

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Jump to the sections that most interest you by clicking the links below:

Difference between Porter and Stout

Glasses with Different Malts and Hops

Stouts differ from porters because they use unmalted, roasted barley instead of malted, unroasted barley. Most stouts have higher alcohol contents and IBU scores than porters. While both stouts and porters are dry hopped, stouts contain fewer hops than porters. Stout beer evolved from porter beer, so it resembles the typical porter color and taste. However, stouts achieve richer flavors and coffee essences from roasted barley than is typical of porters.

Malted vs Unmalted Barley

Malting is the method of steeping, germinating, and drying grains to turn them into malt. Malted barley releases more fermentable starches during the brewing process. Think of brewing with malted vs unmalted barley as preparing instant vs whole oatmeal; instant oatmeal is already partially broken down and cooks up fast, whereas whole oats need more time to break down.

Here’s what you need to know about malted vs unmalted barley.

  • Malted Barley - Malted barley is a ready-to-brew malt created by soaking barley in hot water to produce enzymes. In the brewing process, these enzymes turn starches and proteins into fermentable sugars, which yeast converts to alcohol. Beers brewed with malted barley are typically sweet, opaque, and their pigments range from dark brown to black.
  • Unmalted Barley - Unmalted barley isn’t converted into malt and/or doesn’t contain malt. Unmalted barley contains fewer enzymes than malted barley, so beers brewed with unmalted barley achieve less starch conversion and the process takes longer. Beers made with unmalted barley have grainy consistencies, improved head retention, and hazy appearances.

Stout vs Porter Cheat Sheet

Brewers distinguish stouts and porters in three fundamental ways: the style of barley used, alcohol content, and IBU ratings. Use our cheat sheet to quickly learn the differences between these essential fall beers.

Porter and Stout Barley Usage

Most stouts are made from unmalted, roasted barley whereas traditional porters use malted barley. The coffee essence produced by the roasted barley is how most beer enthusiasts distinguish stouts from porters.

  • Typical porters use malted barley.
  • Typical stouts use roasted unmalted barley.

Porter and Stout Alcohol Content

Most stouts have higher alcohol content than porters.

  • Typical porter ABV range = 4.8 - 6.5%
  • Typical stout ABV range = 5.5 - 8%

Porter and Stout Bitterness

Porters usually fall lower on the international bittering unit (IBU) scale than stouts.

  • Typical porter IBU range = 35 - 50
  • Typical stout IBU range = 30 - 70

What Is a Stout Beer?

Stout Beer

Stout beer is characterized by its deep brown to black color and roasted tasting notes of coffee and dark chocolate. Unmalted roasted barley gives stout beers their signature color and character. Brewers keep the hop aroma low by dry hopping stouts and many use pellet or liquid extract bittering hops. Because stout beers are so dark, it’s hard to perceive their clarity. However, most stout varieties are opaque but have a chill haze at low temperatures.

  • Stout Ingredients - water, roasted black unmalted barley, minimal hops (often in pellet or liquid extract form), top-fermenting ale yeast (WLP004 Irish Ale Yeast preferred)
  • Stout Appearance - strong coffee
  • Stout Mouthfeel - thick, silky, and creamy
  • Stout Flavor - no obvious hops, subtle coffee, chocolate, molasses, or licorice essence

Types of Stout Beer

Enamored with its rich, roasted, and potent flavor profile, brewers invented multiple types of stout beers by incorporating unique flavorings and tinkering with the brewing method. Discover the many types of stout beer below.

  • American Stout - American hops and high quantities of dark malts give the American stout its signature flavor and pitch black color.
  • Dry Irish Stout - Heavy on roasted barley and light on roasted malt, dry Irish stouts have medium to high hop bitterness, present a light acidity, and finish with a dry, roasted coffee taste.
  • Coffee Stout - Coffee stout is stout infused with coffee. Brewers typically create coffee stouts in one of four ways: aging stout on roasted coffee beans, cold brewing stout in coffee grounds, adding coffee during fermentation, or incorporating cold-brew coffee into their finished stout.
  • Imperial Stout - One of the darkest and strongest beer varieties, Imperial stout is black-hued and typically has an alcohol content of about 9%.
  • Milk Stout - Brewed with lactose (milk sugar) which doesn’t ferment when it’s exposed to beer yeast, milk stouts have a subtle sweetness that contrasts with the natural bitterness of the stout beer category.
  • Oatmeal Stout - A mixture of oats and chocolate malts, caramel malts, crystal malts, and cara malts produce oatmeal stout's signature sweetness. Oatmeal stouts replace the forward-facing coffee essences of other stout varieties with a nutty oat flavor.
  • Barrel-Aged Stout - Barrel-aged stout is a strong stout aged in whiskey barrels. The whiskey barrels imbue the stout with oaky notes and complement its headiness.
  • Oyster Stout - A type of sweet dark beer that uses real oysters and oyster shells in its brewing process, oyster stouts have pleasant salinities.
  • Pastry Stout - Pastry stout varieties play on the natural roasted sweetness of stouts by incorporating ingredients such as baking spices, vanilla, and chocolate. Some craft brewers take pastry stouts literally and brew their stout beers with actual pastries and sweets (think Moon Pie stouts and Cinnamon Toast Crunch stouts). Essentially, if the stout tastes like a boozy dessert, it’s a pastry stout.
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What Is a Porter Beer?

Porter Beer

Porter beer is known for its striking brown to black color produced by dark malts and malted barley, leaving the essence of chocolate on the palette. All porters (minus the Baltic variety) are brewed with top-fermenting ale yeast and are dry-hopped. Porter beers pair well with BBQ and other rich, smoky flavors. Use our comprehensive beer pairing guide to develop a tasting menu.

  • Porter Ingredients - water, dark malted barley, generous hops, top-fermenting ale or lager yeasts
  • Porter Appearance - light to dark brown
  • Porter Mouthfeel - medium-light to medium bodied
  • Porter Flavor - ranges from acidic and dry to sweet and bitter depending on the style

Types of Porter Beer

The porter beer style has evolved into distinct categories both out of necessity for exportation and to accommodate a variety of flavor preferences. Discover the most popular types of porter beer below.

  • English Porter - English porters are less roasty, boozy, and hoppy than most porter varieties. They present a medium malty sweetness, brown hues, and often deliver notes of caramel and chocolate.
  • Brown Porter - Due to their generous malts and minimal hops, brown porters carry notes of bittersweet chocolate, caramel, and toffee. Brown porters are a lighter colored porter style and typically appear medium brown.
  • Robust Porter - Robust porter has a bitterness and roasted malt flavor that lies in between a brown porter and stout created by generously adding roasted malts and omitting roasted barley. We characterize robust porters by their high alcohol contents, hoppy bitterness, and caramel sweetness.
  • Baltic Porter - Lager yeast or cold-fermented ale yeast gives Baltic porters their high alcohol contents. English brewers invented this style out of necessity; they fortified their porters with higher alcohol contents to prevent spoilage during exportation to the Baltics. Some refer to this beer style as ‘Imperial Porter’ because the English also exported it to the court of Catherine II of Russia. Fans of Baltic porter beer appreciate its essences of cocoa, nuts, and coffee.
  • American Porter - With ABV levels reaching 10% or higher, American porters exceed the strength of Baltic porters. American porters are heavily roasted, highly hopped, and strikingly bitter.
  • Flavored Porter - Flavored porter builds upon the classic porter style and incorporates flavorings. Rich, malty, and complex porter beer lends well to a variety of ingredients ranging from earthy to sugary.
  • Barrel-Aged Porter - Strong porter aged in whiskey barrels is aptly named barrel-aged porter. The whiskey barrels add a woodsy, oaky flavor to the porter.

History of Porter Beer

Invented in 18th century London, porters were the first beers popularized during England’s industrial revolution. Porters became the blue-collar beverage of choice because they were strong, slow to spoil, inexpensive, and heat-tolerant. In fact, it was their popularity with the ‘porters’ who transferred goods across London that gave the beer style its name. The earliest porter beers were blends of light, hoppy brews with heady aged ales. Their popularity inspired brewers to reverse engineer the beverage and invent the porter beer brewing style.

Stout Porter

A stout porter was originally a high ABV porter. In the 17th century, the term “stout beer” was used to describe any thick, strong beer ranging between 7% and 8% ABV. In the early 20th century, brewers started using roasted barley in their stout porters, which separated them from the porter family. The suffix porter was eventually dropped.

Irish Porter

London exported its porter beer to Ireland, where it met with tremendous success. Famed Irish poet, Flann O’Brien, even wrote a poem about the beverage and entitled it A Workman’s Friend. The Irish originally renamed porter a “pint of plain”, which is the name used in O'Brien's poem.

A split in the English and Irish porter style occurred in 1817 when Irish brewers stopped using brown malt and instead used patent malt and pale malt. They relied on black roasted barley to give their porters its signature dark color and flavor. With this transition, Irish porters became what we classify as stouts today. Arthur Guinness sparked the widespread transition from porters to stouts when he realized he could reduce his taxes by using unmalted and roasted barley, and other Irish brewers followed his lead. Irish stouts are still one of the most popular Irish beverages and are an essential element of any St. Patrick’s Day food menu.

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Now that you know the differences between stout and porter beer, you can diversify your winter beer menu. Use this guide to educate your staff on the distinctions between these two popular dark beers.

Posted in: Menu Tips | Bars & Breweries | Kitchen & Cooking Tips | By Corrinn McCauley

What Are The Five Mother Sauces?

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices. We can categorize nearly every sauce as an expansion, reduction, or alteration of one of the mother sauces. Whether you’re working on becoming a chef or looking to enhance your restaurant menu, mastering the mother sauces provides the foundation you need to build your own signature flavors.

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You can click on any of the mother sauces below to discover the sauce that most interests you, read on to explore them all, or jump ahead to our five mother sauces chart.

  1. Hollandaise Sauce
  2. Tomato Sauce (sauce tomat)
  3. Bechamel Sauce
  4. Espagnole Sauce
  5. Veloute Sauce

What Is A Mother Sauce?

A mother sauce is a foundational sauce that serves as the basis for a variety of derivative sauces. A derivative sauce is a sauce that adds ingredients and flavors to a mother sauce. Chefs also refer to derivative sauces as daughter sauces, small sauces, or secondary sauces. French cuisine claims that there are five foundational mother sauces from which we form all other sauces. Each mother sauce has a unique liquid, thickening agent, and distinct flavorings. Three of the five mother sauces use a roux as their thickening agent.

Use our informative list of the five mother sauces as your guide to their flavor profiles, ingredients, popular derivatives, and common uses.

1. Hollandaise Sauce

Hollandaise Sauce

Hollandaise offers the rich flavor of buttered cream laced with lemon and is the most well-known mother sauce. While some mother sauces are less famous than their derivatives, hollandaise is the star of its sauce family tree. Hollandaise sauce is an emulsion (meaning its ingredients don’t combine naturally). The word hollandaise is French, and it translates to “Dutch sauce” in English. While its name suggests otherwise, hollandaise is a definitively French sauce hailing from a small Norman town renowned for its butter and cream.

  • Hollandaise Sauce Tastes Like - buttery cream laced with lemon
  • Hollandaise Ingredients - egg yolks, unsalted butter, lemon juice, water, cayenne pepper, salt, freshly ground black peppercorns
  • Uses for Hollandaise Sauce - eggs Benedict, poached salmon, flowering vegetables
  • Hollandaise Sauce Derivatives - bearnaise sauce, maltaise sauce, choron sauce

Hollandaise Recipe

Follow these simple steps to make a classic hollandaise sauce.

  1. Melt 1/2 cup of unsalted butter.
  2. In a metal bowl, force four egg yolks and 1 Tbsp. of lemon juice to mix by whisking them vigorously.
  3. When the mixture doubles in volume, pour it into a double broiler and continue whisking.
  4. As soon as the color of the yolks lighten, steadily pour and whisk the melted butter into the saucepan (this keeps the eggs from scrambling).
  5. When the mixture doubles in volume, remove it from the heat.
  6. Whisk in salt, cayenne pepper, and freshly ground black peppercorns to taste.
  7. Keep your hollandaise sauce in a warm place until you're ready to serve it.

Note: If your hollandaise becomes too thick, whisk a few drops of warm water into the sauce before serving it.

2. Tomato Sauce

Tomato Sauce

Tomato sauce, or sauce tomat in French, is a tomato-based sauce that serves as one of the five mother sauces. Tomatoes have high water content and tender flesh that cooks into thick sauces without emulsification. Tomato sauce is popular in Italian cuisine, which uses an array of secondary tomato sauces for pasta and pizza. In his publication, Auguste Escoffier didn’t signify a particular tomato variety, leaving room for seasonal availability and flavor preference. We provide the ingredients for Escoffier’s sauce tomat below.

  • Tomato Sauce Tastes Like - pleasantly acidic tomatoes imbued with garlic, onion, and herbs
  • Tomato Sauce Ingredients - white veal stock, butter, all-purpose flour, tomatoes, salt pork, carrots, white/yellow onion, bay leaf, thyme, garlic, salt, pepper, sugar
  • Uses for Tomato Sauce - pasta, pizza, shakshouka
  • Tomato Sauce Derivatives - vodka sauce, BBQ sauce, arrabbiata sauce

Tomato Sauce Recipe

While not the simplest version of tomato sauce, Escoffier's sauce tomat is as decadent as it is famous. Learn how to make the traditional tomato-based mother sauce below.

  1. Render 2-3 oz. of salt pork by placing it in a heavy-bottom saucepan with one tablespoon of water, covering it, and cooking it over medium heat to create steam (about 5 minutes).
  2. Peel and medium-dice 3 oz. of carrot and 3 oz. of white or yellow onion.
  3. When the salt pork is rendered, add the diced carrot, onion, and 2 oz. of butter to your saucepan.
  4. Cook over medium heat until the ingredients are tender and aromatic.
  5. Use this time to quarter 5 lb. of high-quality tomatoes.
  6. Create a brown roux by mixing 2-3 oz. of all-purpose flour into your saucepan and cooking the mixture until it achieves a brown shade.
  7. Incorporate the quartered tomatoes. Simmer them until they soften and burst.
  8. Add 1 clove of freshly crushed garlic and 1 qt. of white veal stock. Bring to a boil.
  9. Season to taste with salt and pepper. Add 1 bay leaf and 1 sprig of thyme.
  10. Escoffier's recipe calls for a pinch of sugar to balance the acidity of the tomatoes. Keep your sugar portion to a minimum to avoid over-sweetening the sauce.
  11. Cover your saucepan and leave it to simmer for 90 minutes.
  12. Once it's cooled enough to handle, strain your sauce through a chinois.
  13. Your traditional sauce tomat is ready to serve. Extra sauce will freeze and defrost well when stored in an airtight container.

To Achieve a Smoother Sauce: we recommend blending the sauce tomat before passing it through the chinois.

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3. Bechamel Sauce

Bechamel Sauce

Bechamel is the original cream sauce and serves as the foundation for every cheese sauce you know and love. In its simplest form, bechamel is a combination of milk and white roux. Traditional French, Greek, and Italian bechamel recipes incorporate salt and nutmeg into their sauces. Bechamel was originally an Italian sauce, Balsamella, that became a hit in the French royal court of King Louis XIV where it was renamed ‘bechamel’ after his chief steward. Escoffier standardized the name bechamel when he published his list of mother sauces.

  • Bechamel Sauce Tastes Like - velvet cream with a lingering, buttery essence
  • Bechamel Sauce Ingredients - butter, flour, whole milk, salt, nutmeg
  • Uses for Bechamel Sauce - mac and cheese, lasagna, croque monsieur
  • Derivatives of Bechamel Sauce - Alfredo, mornay, cheddar cheese sauce

Bechamel Sauce Recipe

Learn how to make bechamel sauce by following this simple recipe.

  1. In a large saucepan, melt five tablespoons of butter over medium heat.
  2. Mix 1/4 cup of flour into your melted butter until smooth.
  3. Cook the sauce until it turns a light sand color (approximately seven minutes). Stir constantly.
  4. Turn your heat to medium-high and whisk in a qt. of milk. Continue whisking the milk into the roux until it thickens.
  5. Lower your heat to medium-low and allow your sauce to simmer. You want the flour to soften and lose its gritty taste (approximately 10 to 20 minutes).
  6. Season your sauce with 2 tsp. of salt and 1/4 tsp. of nutmeg before serving/storing it.

4. Espagnole Sauce

Espagnole Sauce

Espagnole is a brown sauce thickened with a roux composed of brown stock, mirepoix, and tomatoes. Mirepoix is a French aromatic flavor base of onion, celery, and carrot cooked together in butter or oil over low heat, so they release their flavors without browning. Espagnole is the most complex mother sauce. It has a potent flavor that easily overpowers, so you will rarely directly apply it to your meals. Subsequently, Espagnole sauce is far more popular in its reduced, derivative forms.

  • Espagnole Sauce Tastes Like - rich stock lightened with the mild acidity of tomatoes and saturated with earthy spices
  • Espagnole Sauce Ingredients - butter, flour, brown stock, tomato puree, carrot, onion, celery, garlic, peppercorns, bay leaf
  • Espagnole Sauce Uses - steak + French fries, braised beef short ribs + mashed potatoes, roasted lamb shanks + creamy polenta
  • Derivatives of Espagnole Sauce - demi-glace, sauce bourguignon, red wine reduction

Espagnole Sauce Recipe

Easily create the most complex mother sauce with our Espagnole recipe.

  1. Coarsely chop 1 small carrot, 1 celery rib, and 1 medium onion.
  2. Cook the chopped vegetables and 1/2 stick of butter over moderate heat until golden in a heavy 3 qt. saucepan. Stir occasionally.
  3. Create a roux by reducing the temperature to low heat and stirring in 1/4 cup all-purpose flour. Cook to medium brown.
  4. Pour 4 cups of hot brown stock into the saucepan. Whisk as you pour.
  5. Mix in 1/4 cup tomato puree, two cloves of coarsely chopped garlic, 1/2 tsp. whole black peppercorn, and 1/2 a California bay leaf.
  6. Continue stirring the sauce until it comes to a boil. Then, lower the heat to a light simmer.
  7. Leave the sauce to simmer uncovered until it reduces to approximately 3 cups (approximately 45 minutes). Stir periodically.
  8. Once reduced, strain the Espagnole sauce through a cheesecloth before using it as a topping or a base for another sauce.

5. Veloute Sauce

Veloute Sauce

Veloute sauce is a versatile white sauce made by blending a white roux and white stock. There are three types of veloute (chicken, fish, and veal) depending on the variety of white stock used. The most common variety is chicken veloute. Veloute is the most neutral of the five mother sauces, serving as a clean canvas to layer a diverse array of flavors onto. You’ll find veloute sauce as the base in a variety of chicken dishes, creamy soups, and other comfort food staples.

  • Veloute Sauce Tastes Like - silken white stock
  • Veloute Sauce Ingredients - white stock, butter, flour, salt, white pepper
  • Veloute Sauce Uses - chicken supreme, cream of mushroom soup, cream of broccoli soup
  • Derivatives of Veloute Sauce - white wine sauce, Allemande sauce, Normandy sauce

Veloute Sauce Recipe

Learn how to make the most versatile white mother sauce with our easy-to-follow veloute recipe.

  1. Melt 3 Tbsp. of unsalted butter in a saucepan over medium-low heat.
  2. Whisk 3 Tbsp. all-purpose flour into the butter until the mixture is smooth.
  3. Cook the roux until it turns blond.
  4. Incorporate 2 cups of white stock (chicken is the most common choice) into your roux in small increments. Each time you add more stock, whisk your mixture and bring it to a gentle boil. Repeat this process until you've added all the stock and your sauce is a velvety texture.
  5. Season to taste with salt and white pepper and serve.

Note: Veloute sauce thickens as it cools. If you aren't using it immediately, you can thin the sauce by adding more hot stock before serving.

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5 Mother Sauces Chart

Five Mother Sauces Chart

Mother Sauces FAQs

As specialty sauces become one of the most popular food trends, it’s important for restaurants to master the mother sauces so they can create their own derivates and hone their signature flavor. We answer the common questions that arise when chefs make the five mother sauces below.

What Is a Sauce?

A sauce is a liquid combined with a thickening agent and flavorings. You can vary your thickening agent to create a sauce that is fluid, semi-solid, or anywhere in between. Sauces enhance the texture, flavor, and aesthetic appeal of other foods. You can incorporate sauces during the cooking process, add them after you plate your food, or serve them on the side.

What Is a Roux?

A roux is a thickening agent made from equal parts flour and fat. You will thicken three of the five mother sauces with a roux. To make a roux, blend flour into melted fat on the stovetop. Cook the mixture between 350-375 degrees Fahrenheit until it reaches your preferred level of browning. You can stop or extend the browning process to make a white, blonde, or brown roux.

History of Mother Sauces

Published by esteemed chef Auguste Escoffier in the 19th century, the five mother sauces are the branches of the sauce family tree, and all other sauces are leaves growing from their branches. However, the mother sauces were not always as we know them today. In the 1800s, French chef Marie-Antoine Carême classified veloute, bechamel, allemande, and Espagnole as the foundational (mother) sauces. In the 19th century, Auguste Escoffier revolutionized the culinary world by updating traditional haute cuisine and redefining the mother sauces, making him the father of modern French cuisine. Escoffier identified allemande as a derivative of veloute and removed it from the list of mother sauces. He then added tomato sauce (sauce tomat) and hollandaise to the list of foundational sauces, solidifying the five mother sauces we still recognize today.

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Mother sauces are the matriarchs of the five major sauce families. Perfecting the mother sauces will allow you to venture on your own sauce journey with a solid foundation of time-tested flavor as your guide. If you’re ready to get started, check out our saucepan buying guide and discover the right saucepan for your needs.

Posted in: Menu Tips | Kitchen & Cooking Tips | By Corrinn McCauley

How to Make Peanut Butter Eggs

Reese’s Peanut Butter Eggs are the bestselling Easter candy in America, so boost your sales by making our premium version of this beloved seasonal sweet. Filled with smooth peanut butter and coated in rich chocolate, our peanut butter eggs blend sweet and salty flavors with creamy and crunchy consistencies. Prepare them in bulk and stock your bakery, candy shop, or diner with homemade peanut butter eggs this Easter season.

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Peanut Butter Egg Recipe

Our no-bake peanut butter egg recipe has a short ingredient list and is easy to make. We use an old-time candy-making secret—food-grade paraffin wax. While wax may sound like an odd ingredient, food-grade paraffin wax is made of vegetable oils, palm oil derivatives, and synthetic resins that are considered edible and safe to consume. Incorporating edible paraffin wax into the chocolate coating adds shine and delivers a satisfying snap when your customers bite into your peanut butter eggs. Discover peanut butter egg ingredients, tools, and preparatory steps below.

Peanut Butter Egg Ingredients

  • 1 1/2 cups of butter
  • 1 1/2 lb. of confectioner's sugar
  • 1 lb. of semi-sweet chocolate chips
  • 1 cup of creamy peanut butter
  • 7 oz. jar of marshmallow creme
  • 3/4 stick of food-grade paraffin wax

Candy Making Tools

Peanut Butter Egg Recipe Directions

Depending on the size of your molds, this recipe makes 12 to 24 eggs. Our recipe converter helps adjust the peanut butter egg recipe ingredients to meet your quantity needs.

  1. Melt three sticks of butter, then let the liquified butter cool a little (overly hot butter won’t allow your filling to hold a dense consistency).
  2. Add your melted butter, marshmallow creme, creamy peanut butter, and 1/2 lb. of confectioner’s sugar to a large mixing bowl.
  3. Mix the ingredients until they reach a lumpy and runny consistency. Then, stir in the remaining 1 lb. of confectioner’s sugar until smooth and even.
  4. Scoop the peanut butter egg filling into egg molds.
  5. Place the molds on a sheet pan. Refrigerate them until they are firm (about 1-2 hours).
  6. Add chocolate chips to a large mixing bowl. Shave the food-grade paraffin wax into the bowl.
  7. Melt the chocolate and wax in a double boiler. Stir until it’s smooth enough to use as a dip.
  8. Remove the cookie sheet from the fridge and extract the peanut butter filling from the egg molds. Line the empty cookie sheet with a silicone baking mat.
  9. Place a peanut butter egg on a fork. Gently lower it into the melted chocolate.
  10. Use the fork to flip the egg. Then scoop the coated egg out of the chocolate and place it on the lined cookie sheet. Repeat for each egg.
  11. Refrigerate the loaded cookie sheet until the chocolate coating hardens (about 10-20 minutes).
  12. Remove the cookie sheet from the fridge. Secure each chocolate peanut butter egg in an Easter egg box insert and load them into the Easter egg window boxes.

Peanut butter eggs are a low-cost, high-profit Easter treat. You can reduce food waste by pouring leftover peanut butter egg coating chocolate into our chocolate rabbit molds. Display these eye-catching treats in your candy shop or bakery to create a nostalgic atmosphere and generate impulse buys.

Posted in: Holidays | Recipes | By Corrinn McCauley
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