Home Made Butterfingers
Course
Dessert
Servings
1.25
pounds
Servings
1.25
pounds
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
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 1×2 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.