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Making Butterfingers At Home | But Better
recipe by Joshua Weissman (@JoshuaWeissman)
Ingredients:
- 1 and a half cups (415 grams estimated) smooth unsalted peanut butter
- 1 teaspoon (7 grams estimated) fine sea salt
- 1 cup (210 grams estimated) granulated white sugar
- 2 tablespoons (34 grams estimated) maple syrup
- Half a cup (165 grams estimated) corn syrup
- Quarter cup (60 grams estimated) filtered water
- 1 and a half teaspoons (4 grams estimated) vanilla extract
- Half a teaspoon (4 grams estimated) baking soda
- 650 grams (estimated) or 1 and a half pounds of chocolate (dark or milk, 60% cacao preferred)
Steps:
1
In a large bowl, add 1 and a half cups (415g) smooth unsalted peanut butter and 1 teaspoon (7g) fine sea salt. Whisk thoroughly to combine.
2
Prepare an 8x8 baking pan by spraying it with oil to coat all sides, then press in a sheet of parchment paper, leaving enough length for some overhang.
3
Make honeycomb candy as the base. In a 4-quart sauce pot, add 1 cup (210g) granulated white sugar, 2 tablespoons (34g) maple syrup, half a cup (165g) corn syrup, and a quarter cup (60g) filtered water. Mix and let it boil to 285 degrees Fahrenheit (140 degrees Celsius). Warm the peanut butter mix in the oven at the lowest temperature during this process.
4
Quickly mix the vanilla extract and baking soda into the sugar syrup, then combine with the peanut butter. Fold until thoroughly mixed but not homogeneous.
5
Pour the mixture into the prepared pan and gently press out to evenly fill the pan. Allow to cool for 1 to 2 hours until completely firm.
6
Cut the firm mixture into 6-8 bars. Melt and temper 650 grams of chocolate. Coat the bars in chocolate and allow them to cool completely, around 2 to 3 hours.