Categories: Candy
Ingredients
- 1/3 c. light corn syrup
- 1/3 c. water
- 1 c. granulated sugar
- 1 c. peanut butter
- cooking spray
- 1 lb of tempered chocolate for dipping
Directions
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Generously spray a 9×13 brownie pan with spray.
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Preheat oven to 200 degrees and place greased pan in the oven. You want the pan to be warm enough to allow the candy to spread easily.
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In a heavy 2-quart saucepan, combine the corn syrup and water, stirring well to combine.
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Place over medium-low heat and add the sugar. Cook the mixture, stirring constantly, until it is clear and then stirring often unti it reaches a full boil.
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Clip on a calibrated candy thermometer, raise the heat to medium-high, and continue to cook without sitrring until the mixture reaches 310 degrees. 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.
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Remove your pan from the oven and place on working surface.
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Remove the candy from heat and add the peanut butter, stirring until completely combined.
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Pour the candy onto your warmed and well greased pan. Spread the candy as evenly as possible.
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With a sharp oiled knife score the candy into 2-inch by 4-inch pieces, making sure you cut at least halfway through the candy.
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If your knife starts to stick, spray a little more PAM on it.
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Allow the candy to cool at room temperature for 2 hours. When cool and hard, remove the candy from the pan using a heavy sharp knife finish cutting the scored candy pieces.
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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).