Homemade Candy Bars Recipe
If you’ve always wanted to make your very own candy bars in the comfort of your own home, this recipe is for you.
Ingredient List
- 1/4 cup whole milk
- 5 unwrapped caramels
- 1 tablespoon light corn syrup
- 1 teaspoon butter
- 1/4 teaspoon vanilla
- 1/8 teaspoon salt
- 1 1/4 cups powdered sugar
- 20 unwrapped caramels
- 1 1/2 teaspoons water
- 2 cups dry roasted peanuts
- 1 12-ounce bag milk chocolate chips
Recipe Steps:
Combine all ingredients for the candy center except for the powdered sugar and heat over low heat using a saucepan. Stir the mixture often until it is smooth, then add 3/4 cup of powdered sugar and stir again. Save the remainder of the powdered sugar. Use a candy thermometer and bring the mixture to a temperature of 230 degrees Fahrenheit. After the mixture has reached the proper temperature turn the heat off and stir in the remaining ½ cup of powdered sugar, using a hand mixer on high speed to stir the mixture well. Keep mixing until the candy has cooled and thicken. Let the candy cool in the pan for 10 to 15 minutes or until it is cool enough to touch. Be careful not to let the mixture cool too much, since it will need to be smooth and pliable.
Take a teaspoon sized portion of the mixture and roll it between your hands or on the countertop until it has formed a roll as wide as your index finger. Repeat this with the remaining candy mixture and place rolls approximately 4 to 4-1/2” long on a sheet of waxed paper. The mixture should make 8 rolls. Let the rolls sit for one to two hours to become firm.
Next, combine the 20 caramels and the 1-1/2 teaspoons of water using a small saucepan and heat over low heat. Stir the mixture often until the caramels have completely melted, then turn off the heat.
Pour the peanuts onto a baking sheet, then use a basting brush to dab the caramel mixture onto the prepared candy rolls. After the caramel has been applied, stick the peanuts to the roll and turn the bar over. Apply caramel to the other side, then add more peanuts.
Put the candy bar on a sheet of waxed paper, and then place the finished candy bars in the refrigerator for approximately 1 to 2 hours until they are firm. Next, pour the milk chocolate chips into a bowl and heat them in eth microwave for two minutes at 50% power, being careful not to overcook the chocolate chips.
Drop the prepared log of candy into the melted chocolate, then cover the candy bar with chocolate using a fork or similar instrument. After the candy has been thoroughly coated in chocolate tap the edges of the bar to remove any excess chocolate. Carefully place the finished candy bars on a sheet of waxed paper and wait for them to cool and become firm.
