Aluminum wire + hydrochloric acid creates hydrogen gas and aluminum chlorideWhere is the aluminum chloride, and how can it be recovered?
peanut butter mixed with some powdered (confectioners) sugar.then cover with melted chocolate.sorrry i don't have the measurements.I usually don't measure it myself.just mix in some of the sugar til you get the taste you want.
You might want to check out this free ebook with award winning recipes.
Peanut Butter Balls Ingredients: ? cup and 2 tbspbutter 2 cup chunky peanut butter 1 tspvanilla 3 cup powdered sugar 3 cup Rice Krispies 18 ozChocolate chips ? bar paraffin Directions: Melt butter and peanut butter togetherMix in sugar and vanillaStir in Rice Krispies, using your hands, and form the mixture into ballsMelt the chocolate and paraffin in a double boilerDip the balls in the chocolate-paraffin mixturePlace them on a cookie sheet, which has been covered with waxed paperPop into freezer for 5 minutes to setNote: If mixture is too dry, add a little water, 1 teaspoon at a timeIf mixture is too wet, put in refrigerator before forming into balls OR TRYThe peanut butter balls can sit for as long as 8 hours at room temperature before servingRefrigerate in an airtight container for up to 2 weeks4 1/4 cups confectioners' sugar 2 cups creamy peanut butter 4 ounces (1 stick) unsalted butter, at room temperature 3 cups crisp puffed rice cereal 12 ounces semisweet chocolate, coarsely chopped 12 ounces milk chocolate, coarsely chopped 2 tablespoons vegetable oil Have ready several large baking sheets lined with parchment paperIn a large bowl, using an electric mixer on low speed or by hand, combine the confectioners' sugar, peanut butter and butter until well blendedAdd the puffed rice cereal and mix wellUsing your hands, form the mixture into walnut-size balls (about 1 generous tablespoon each) and place them on a trayCover and refrigerate for about 1 hour, or until firmMelt the chocolates in a bowl set over a saucepan of barely boiling water or in the microwaveAdd the oil and stir until smoothUsing a fork and working with 1 chilled peanut butter ball at a time, dip the balls into the melted chocolate mixture, rolling to coat evenlyShake off any excess chocolate and transfer to the lined baking sheetsSet aside for at least 2 hours to set.
Peanut Butter Balls 2 cups (500 grams) creamy peanut butter 1/4 cup (57 grams) unsalted butter, room temperature 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar Chocolate Coating 9 ounces (255 grams) semi sweet chocolate, coarsely chopped 2 tablespoons (25 grams) shortening Peanut Butter Balls: Line a baking sheet with parchment paperPlace the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds)Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary)Roll the dough into 1 inch (2.5 cm) round ballsPlace on the cookie sheet and refrigerate for about one hour, or until firmMelt the chocolate and shortening in a heatproof bowl over a saucepan of simmering waterDip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolateThen, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowlPlace the chocolate covered balls back on the baking sheetWhen all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has setStore in an airtight container for up to two weeksTo serve: place in small fluted candy cupsNote: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undippedMakes about 40 pieces, depending on size.
The only to isolate aluminum chloride from an aqueous solution is to evaporate it to drynessThe water and HCl will go away leaving you with AlCl3.
