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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hershey Payday Candy Bar
Categories: Candy, Copycat
Yield: 8 Bars
MMMMM--------------------------CENTERS-------------------------------
1/4 c Whole milk
5 Unwrapped caramels
1 tb Light corn syrup
1 ts Peanut butter
1/4 ts Vanilla
1/4 ts Salt
1 1/4 c Powdered sugar
MMMMM---------------------------CANDY--------------------------------
20 Unwrapped caramels
1 1/2 ts Water
2 c Dry roasted peanuts
In December of 1996, Hershey Foods snagged the U.S. operations of Leaf
Brands for a pretty penny. This added several well known candies to
Hershey's already impressive roster, including Good & Plenty, Jolly
Rancher, Milk Duds, Whoppers, Heath, and this delicious peanut roll,
which we can finally clone at home. The center is sort of a white
fudge that we can make by combining a few ingredients on the stove,
then getting the mixture up to just the right temperature using a
candy thermometer (you've got one, right?). Once cool, this candy
center is coated with a thin layer of caramel, then quickly pressed
onto roasted peanuts. Looks just like the real thing! This recipe
will make eight candy bars. But it's up to you to make the dental
appointment.
Combine all ingredients for the centers, except the powdered sugar,
in a small saucepan over low heat. Stir often as the caramel slowly
melts. When the mixture is smooth, add 3/4 cup of powdered sugar.
Stir. Save the remaining 1/2 cup of powdered sugar for later.
Use a candy thermometer to bring the mixture to exactly 230?F,
stirring often, then turn off the heat.
When the temperature of the candy begins to drop, add the remaining
1/2 cup powdered sugar to the pan, then use a hand mixer on high
speed to combine. Keep mixing until the candy cools and thickens and
can no longer be mixed. That should take a minute or two.
Let the candy cool in the pan for 10 to 15 minutes, or until it can be
touched. Don't let it sit too long--you want the candy to still be
warm and pliable when you shape it. Take 1 tb sized portion and roll
it between your palms or on a countertop until it forms a roll the
width of your index finger, and measuring about 4-1/2" long. Repeat
with the remaining center candy mixture and place the rolls on wax
paper. You should have 8 rolls. Let the center rolls sit out for an
hour or two to firm up.
Combine the 20 caramels with the 1-1/2 ts water in a small saucepan
over low heat. Stir often until the caramels melt completely, then
turn off the heat. If you work fast this caramel will stay warm while
you make the candy bars.
Pour the peanuts onto a baking sheet or other flat surface. Using a
basting brush and working quickly, "paint" a coating of caramel onto
one side of a center roll. Quickly turn the center over,
caramel-side-down, onto the peanuts and press gently so that the
peanuts stick to the surface of the candy. Paint more caramel onto
the other side of the roll and press it down onto the peanuts. The
candy should have a solid layer of peanuts covering all sides. If
needed, brush additional caramel onto the roll, then turn it onto the
peanuts to coat the roll completely. Place the candy bar onto wax
paper, and repeat with the remaining ingredients. Eat when completely
cool.
Recipe FROM:
MMMMM
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