SNICKERS BARS.....by.....Temack32.....aka.....Stephh
Centers 1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light corn syrup 1
teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered
sugar 20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry roasted peanuts 1
12-ounce bag milk chocolate chips 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
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