Homemade Butterfingers
Equipment
Ingredients
Candy Base
creamy peanut butter (room temperature)
240 g
granulated sugar
200 g
light corn syrup
120 ml
water
60 ml
baking soda
6 g
Chocolate Coating
milk chocolate (chopped)
450 g
Instructions
Prepare peanut butter base
Heat peanut butter until smooth and pourable.
Make candy base
Combine sugar, corn syrup, and water in a saucepan. Cook until it reaches hard-crack stage.
Add baking soda
Remove from heat and quickly stir in baking soda until foamy.
Combine with peanut butter
Fold the hot candy mixture into the warm peanut butter until well combined.
Spread and cool
Pour mixture onto silicone mat and spread evenly to about 1cm thickness.
Cut into bars
Once cooled, cut into finger-shaped pieces using a sharp knife.
Melt chocolate
Melt milk chocolate in a double boiler or microwave until smooth.
Coat candy bars
Dip each candy piece in melted chocolate and place on parchment paper to set.
Original recipe
Storage
Store in airtight container. Best enjoyed at room temperature
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