I do not remember where we found this recipe, but it was one of the first candy recipes we learned how to make.
While the recipe is very easy to make, it is also easy to let the temperature get to high. Because of this, I changed our recipe to a slightly lower temperature so that the candy is pulled off the heat earlier and has less chance of being overcooked.
Use your favorite recipe for the dipping chocolate. While confectionery coating is okay, a good milk chocolate or dark chocolate makes the candy taste the best.
Ingredients
- 1/3 c light corn syrup
- 1/3 c Water
- 1 c sugar
- 1 c peanut butter
- 1 pound tempered chocolate chips semisweet or dark
Servings: pounds
Instructions
- Grease a cookie sheet (with sides) with vegetable oil.
- Place in warm oven to warm up slightly to help keep candy warm later.
- In a heavy 2 quart saucepan combine corn syrup, water and sugar. Stir well to combine.
- Cook, stirring constantly, until mixture is clear and reaches a full boil.
- Do not stir once candy comes to a boil.
- If sugar crystals form above boiling mixture, brush away with a damp pastry brush, being careful not to touch boiling mixture.
- Stop stirring, clip on candy thermometer, and cook until mixture is between 310-317 degrees F.
- Do not stir after clipping on thermometer. (Yes, it is important not to stir)
- Take off heat.
- Remove warming pan and place on work area.
- Remove candy from heat and stir in peanut butter. Stir well.
- Pour into greased cookie sheet, and spread evenly between ½ -3/4 thick.
- Oil a knife and score candy into 1x2 pieces, try to cut at least half way.
- Cool to room temperature.
- When cool, break along score lines.
- Refrigerate while tempering chocolate.
- Dip in chocolate and allow to cool.
- Store on waxed paper sheets in airtight container for 2 weeks.
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