![]() Place the candy bar onto waxed paper, and repeat with the remaining ingredients. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. The candy should have a solid layer of peanuts covering all sides. Paint more caramel onto the other side of the roll and press it down onto the peanuts. ![]() Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Using a basting brush and working quickly, "paint: a coating of caramel onto one side of a center roll. Pour the peanuts onto a baking sheet or other flat surface. If you work fast this caramel will stay warm while you make the candy bars. Stir often until the caramels melt completely, then turn off the heat. Let the center rolls sit out for 1 to 2 hours to firm up.Ĭombine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Repeat with the remaining center candy mixture and place the rolls on waxed paper. Take a teaspoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Don't let it sit too long- you want the candy to still be warm and pliable when you shape it. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Keep mixing until the candy cools and thickens and can no longer be mixed. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. Save the remaining 1/2 cup of powdered sugar for later. ![]() When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. ![]()
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