Another recipe.. basically the same.. but with some great info. Thanks to the blog http://spinningsugar.wordpress.com/2007/11/05/homemade-butterfinger-candy-bars/ for this recipe..
Homemade Butterfinger Candy Bars
Are you, too, a fan of Butterfinger Candies with their crunchy,
almost “splintery” peanut butter toffee goodness surrounded by thick
chocolate? I ate more than my adult weight in Butterfingers during my
childhood, but that’s a post better left unwritten in favor of providing
you with the recipe for how to make them yourself.
Butterfingers are a simple candy to make, but the Weather Gods must
be in your favor providing a day with low humidity (under 60%). This
recipe of mine makes a candy that is a dead-ringer for the original
Nestle’s creation…but without their chemicals and additives that allow
them to exist on the shelf for years….
Butterfinger Candy Bars
(Yields about 96 miniature candy bars)
1/3 cup light corn syrup
1/3 cup water
1 cup granulated sugar
1 cup peanut butter
Spray Vegetable Oil (Pam, etc.) for keeping the knife lubricated in scoring
1 Pound of
Tempered Semi-Sweet Chocolate for dipping
First begin by greasing a 12-by-17-inch jelly roll pan (with 1-inch
sides) with safflower, vegetable or canola oil. Place the pan into a
slightly warm oven to warm the pan while making the candy. (Don’t allow
the pan to become hot, only barely warm to give you more time to spread
and score the candy later.)
In a heavy 2-quart saucepan, combine the corn syrup and water,
stirring well to combine. Place over medium-low heat and add the sugar.
Cook the mixture, stirring constantly, until it is clear and then
stirring often until it reaches a full boil. Clip on your calibrated
candy thermometer, raise the heat to medium-high and continue to cook –
without stirring – until the mixture reaches 310 degrees (F). During
this cooking period, should sugar crystals form above the boiling line,
carefully wipe away using a damp pastry brush, but be careful not to
touch the boiling mixture. Rinse the pastry brush well – and make
certain to blot-dry the brush well – between each swipe.
Remove your pan from the warming oven and place on your work surface.
Remove the candy from heat and add the peanut butter, stirring to
blend completely using a clean wooden spoon. Working quickly, pour the
mixture onto your well-greased jelly roll pan, and spread as evenly as
possible. Score the mass with an oiled, heavy chef’s knife into 1-inch
by 2-inch pieces, cutting at least half way through the candy. (The more
quickly you do this, the easier and deeper your scoring will be.) It is
helpful to spray the knife with cooking oil occasionally to aide the
knife in scoring.
Allow the scored mixture to cool at room temperature about 2 hours.
When cool and hard, complete cutting the scored pieces using a sharp,
heavy knife (I like to use my Chinese cleaver here) and break into
individual pieces.
Place the cut candies into the refrigerator while you temper your
dipping chocolate and allow to chill for 15 to 30 minutes. Remove the
candies from the fridge and dip each piece into the chocolate, then
place on parchment paper to allow the chocolate to harden completely
(About 3 hours).
Note: You can add a certain flair to the candy by taking a clean
dinner fork and touching the tops of each freshly dipped piece raising
lines of “peaks” (akin to meringue peaks). Just use the back of the fork
laid parallel to the chocolate cops, touch, lift and slightly pull to
one side. Looks pretty snazzy….
Store on waxed-paper sheets in an airtight container for up to two weeks.
