Email to George      

Recipe Categories: BreaGeorge's HOME PAGEBars-To-Try Beverages Biscuits Biscuits-To-Try Bread Bread-To-Try Breakfast Breakfast-To-Try Cakes Cakes-To-Try CakesPies CANDY Candy Casseroles Coffecakes-To-Try Cookies Cookies-To-Try Crockpot Desserts Dressing Frosting Fudge Information Links Main Mains-To-Try Pies Pies-To-Try Potatoes Salad Salad-and-Dressing Salsa-To-Try Sauces Sides Sides-To-Try Soup-and-Stews Soups Soups-To-Try Stews-To-Try Thanksgiving Treats

Homemade Big Hunk Candy Bars




Source of Recipe


http://www.justgetoffyourbuttandbake.com/


Recipe Link: http://www.justgetoffyourbuttandbake.com/2012/06/28/big-hunk-candy-bars/

List of Ingredients




1 larger bottle Planters Dry Roasted Peanuts (lightly salted)

3 smaller jars Kraft Marshmallow Cream or FLUFF

2 1/4 cups light corn syrup

2 1/4 cups sugar

1 1/2 tsp vanilla

6 Tbsp butter, melted

1/4 tsp salt




Recipe



Butter a large cookie sheet. Scatter peanuts equally on cookie sheet. Place marshmallow cream in a LARGE bowl, set aside. In a large saucepan, combine corn syrup and sugar. Place over medium high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. (don’t stir during this time) Remove from heat and let stand 2 minutes undisturbed. Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated. Pour into prepared pan and spread evenly across peanuts. Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.