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Hershey Pay Day Candy Bar




Source of Recipe


Marla


List of Ingredients




Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon peanut butter
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts



Recipe



1. 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.

2. Use a candy thermometer to bring the mixture to exactly 230 degrees,
stirring often, then turn off the heat.

3. 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.

4. 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 a tablespoon-size portion and roll it
between your palms or on a countertop until it forms a roll with the width
of your index finger, and measuring about 4 1/2-inches 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.

5. Combine the 20 caramels with the 1 1/2 teaspoons of 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.

6. 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.

Makes 8 candy bars.