- First, Ellie’s Halloween costume is finished! (except for the hook on the jacket – I’ll do it when Lady Bird gets out of my lap)
Not pictured: Crown and wand.
Butter Finger Candy
I love you, CLARYN.
1 c. creamy peanut butter (not the natural kind)
1 tsp. vanilla extract
¼ tsp. salt
1 c. sugar
⅓ c. light corn syrup
½ c. water
¾ c. chocolate chips (Ghiredelli semi-sweet are dairy free)
1 T. shortening
Grease an 8-inch square pan.
In a small saucepan, stir together peanut butter, vanilla, and salt. Warm all that over low heat until it’s melty and then keep it warm.
In a medium saucepan, stir together sugar, corn syrup and water.
Cook sugar goo over medium-high heat just until it reaches 290 degrees, under hard crack. Don’t tweet. Don’t get bored. Don’t look away it will surprise you!
Quickly stir in peanut butter until well mixed.
Dump in prepared pan, QUICK IT’S ALREADY COOLING!
Let cool on a wire rack (or cold stove eye) for about 8 minutes. Don’t try to eat it yet (HOT).
Melt the chocolate chips and shortening in the microwave. Heat for 30 seconds at a time, stirring in between until molten chocolate is achieved.
Pour the chocolate over the top of the peanut butter candy part and spread it out to coat. Put it in the ‘fridge so it will set more quickly. Cut it into bars and eat every last crumb before you think about taking a picture. Wonder how soon is too soon to make more…