You’ll just end up with a burned finger and a burned mouth. Whatever you do, don’t stick your finger in your mouth. PRO TIP 1: When working with molten sugar, keep a bowl of very cold water handy so you can immerse your finger or hand if a little bit of sugar splashes on you. Let younger kids help you dip the candies in chocolate, but keep them out of the kitchen or at least at a respectful distance while you’re making the centers.Īnd definitely keep pets out of the kitchen while working with boiling sugar. This is not a recipe to make with your kids unless they are older. It’s not hard to make, per se, but you are working with molten sugar, and you have to be careful. I would definitely categorize this recipe as intermediate to advanced. This is such a beautiful treat but it tastes delicious at the same time! And what a great treat for Halloween! Reader REbecca Are These Candy Bars Hard to Make? See the recipe for a no-candy corn variation. Remember, if you’re using candy corn, they won’t be vegan or vegetarian. Ingredients you’ll need to make this Butterfinger recipe. If you don’t like candy corn, use fondant.ĭon’t go with the standard, found-in-craft-stores fondant, because it doesn’t taste very good. What To Use Instead of Candy CornĬandy corn is basically fondant with some confectioners’ glaze on the outside. They will not be as orange-y as a real Butterfinger or as a Butterfinger recipe made with candy corn, but they will be vegetarian. If that is a concern for you, I will also tell you how you can make these using corn syrup and granulated sugar. However, candy corn is not vegan or even vegetarian due to the addition of some gelatin and honey. I have made these candy bars/candy bites with candy corn, because candy corn already has the optimal proportion of corn syrup to sugar in them. My kids think I’m a genius, but you get all the credit! Thanks for sharing! Reader and Hero to Her Kids Trina Making the Candy with Candy Corn And the crumbly bits got stirred into a bit of chocolate and dropped by spoonfuls to set up. Once cool most of my pieces peeled into two thinner pieces. You warned me to err to the side of too soft, but I made one fold too many so the final layers didn’t quite marry. There is a bit of a learning curve on the folding at the end. You succeeded! Working with exact weights and temperatures makes it almost foolproof. Wow! Absolutely delish and exactly what I hoped for! Thank you for your efforts to perfect this recipe. Honestly though, my copycat version is pretty darned good just the way it is! I may have to go back to the drawing board and see what I can come up with. It’s notable that the new version of Butterfingers no longer contains molasses or confectioner’s corn flakes.
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