Chicken bones
Source of Recipe
Adapted from a little of everywhere
Recipe Introduction
This recipe uses the recipe for butterfingers candy bars as the center.
List of Ingredients
1/3 cup light corn syrup
1/3 cup water
1 cup granulated sugar
1 cup peanut butter
Recipe
Lightly grease a 12-by-17 inch pan with 1-inch sides with butter. In a large saucepan, add the corn syrup and water, stirring. Place over medium low heat and add the sugar. Stir constantly, until sugar is dissolved, then stir often to a full boil. Increase heat to medium-high and cook, without stirring to 310 degrees (F). If sugar crystals form above the boiling line, carefully wipe away using a damp, pure boar bristle pastry brush to wash the crystals back into the sirup.
Remove the sirup from heat and add the peanut butter, stirring to blend.
Pour the mixture onto your greased pan, and spread evenly.
Score with an oiled knife into 1 by 1 1/2 inch pieces.
Cool at room temperature several hours. Put the candies in the refrigerator while you prepare the coatings.
Coating for candy
1 1/2 C light brown sugar
1/2 C cream sherry or Bourbon
2 Tbsp light corn syrup
1/4 tsp salt
1/2 C toasted coconut, chopped very fine
Combine all ingredients in a large sauce pan.
Cook without stirring to 290 degrees F. on a candy thermometer. (hard crack)
Remove from heat. Dip the candies in this allowing excess to drip back into the pan. Let cool on aluminum foil that has been lightly buttered.
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