Jill's Place
7 days worth of rants & raves

Recipe time!

Monday, August 15, 2005
So LL wanted to know more about the butterfinger candy recipe. It's from a terrific candy recipe book that Mark got me for Xmas a few years back. It's called Peanut Butter Finger Candy, and here 'tis: 1 C smooth peanut butter (or crunchy, if you prefer) 1 t vanilla 1 C sugar 1/3 C light corn syrup 1/2 C water Butter or margarine for greasing the pan
  1. Butter a 9 inch square pan and set it aside.
  2. Combine the peanut butter and vanilla in the top of a double boiler set over simmering water. If you don't have a double boiler, place the peanut butter and vanilla in a medium metal bowl that fits snugly over a pot of simmering water. Stir until the mixture is warm and well-combined. Remove the top of the double boiler or the bowl from the simmering water. Cover the peanut butter to keep it warm and set it aside.
  3. Combine the sugar, corn syrup, and water in a heavy medium saucepan. Place the pan over medium heat and stir until the sugar dissolves completely and the syrup comes to a boil.
  4. Clip a candy thermometer to the inside of the pan. Raise the heat to high and continue to cook, without stirring, until the syrup reaches 290 degrees F (just short of hard crack).
  5. Remove the pan from the heat and remove the thermometer. Working quickly, stir in the warmed peanut butter. The mixture will thicken almost immediately. Quickly spread the mixture into the prepared 9-inch pan with a buttered spatula. Let the candy cool completely on a rack.
  6. Turn the pan over and remove the candy in one piece (or crack it into pieces using knives while in the pan. I've never had much luck taking the whole thing out, because the pieces shatter all over my counters!). Use your hands to break it into irregular, bite sized pieces. Store the candy in an airtight container at room temperature for up to 2 weeks.
Now, you can either dip the pieces into melted chocolate, or be like me, and spread 1/2 C or so of semi-sweet chocolate chips over the top as soon as you get it in the 9 inch pan. As they melt, use a pastry brush to spread the chocolate evenly. You can use white chocolate chips, butterscotch chips, whatever you prefer. But I like the classic combo of chocolate and peanut butter. It doesn't take very long at all. My "hour or two" comment in the previous post was a bit of artistic license. Maybe 45 minutes, max, and that includes keeping a wee one occupied while she tries to "help". She helps me cook a lot, but small children and the high temps and boiling syrups associated with candy-making don't mix in my kitchen. It takes some time to find tasks that she can help me with that aren't too dangerous. And whatever you do, don't leave it around 4 year olds without supervision. ;-)

8/15/2005 06:56:00 PM :: ::
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