Sunday, December 23, 2012

Home Made Heath Bars

Yes, I know this is not the healthiest recipe or dessert, and it doesn't really fit my healthy dessert category, but Heath-bars are my brothers top favorite candy so I made these as a gift. They are good for your soul. And I did have to get rid of the small tidbits that fell off and were un-gift-able. Oh My Goodness. Heavenly. And everything is ok in moderation.

So in other words for a very special treat, try these.

Thank you BHG.com for your reliable and easy recipe. No fail for those who have never made candy :)

I split it into lots of baby steps, but really it takes like 30-40 minutes in total and is a breeze. I just don't like to search in my recipes.

Recipe:

Makes 1-1/2 lbs (48 servings according to BHG, I didn't count)

  • 1
    cup chopped toasted almonds (or other nut) divided* see note if need toasting instruc.
  • 1
    cup butter (yes, use it all)
  • 1
    cup sugar
  • 3
    tablespoons water
  • 1
    tablespoon light-colored corn syrup
  • 3/4
    cup semisweet chocolate pieces

Instructions:

1.         Line rimmed cookie sheet with foil, folding edges over sides.

2.         Sprinkle 1/2 cup nuts on pan

3.         Butter sides of heavy 2-quart saucepan using one of your sticks of butter. Add butter to pan and      
            melt. Add sugar, water, and corn-syrup and bring to boil over med-high heat. STIRRING     \
            CONSTANTLY

4.         Reduce heat to medium, keeping steady boil, and insert candy thermometer (still STIRRING)
            until you reach 290 degrees (watch carefully at 280 to keep from burning) ~about 15 minutes

5.         Candy should be golden brown. Remove from heat, take out thermometer, and pour over pan as
            evenly as possible, spreading to fill holes if needed with knife or metal spoon.

6.         Let stand for a minute (until top is firm) then sprinkle chocolate chips over warm candy. Let sit
            for 5 minutes, then spread melted chips over top (have faith, it will cover it all and will melt)
         


7.        Sprinkle with last 1/2 cup nuts and pop in fridge to harden.
8.        When hard, remove from fridge, lift/peel from foil, and break into pieces (if some are too small,
            not a bad time for samples ;)  Place pieces in tightly covered airtight container (layering
            parchment paper between layers is not a bad idea).

Storage: I store mine in the freezer b/c one, its humid here and candy loves to get sticky, but also frozen candy tastes better and always has a crunch. (fridge works too) BHG.com just says store tightly covered, so i guess you can store countertop, but I can't vouch.




       

*If you need to toast your nuts, chop and measure, then toast in oven at 350 until golden brown. Watch them! They go fast (2-4 min) and will burn!

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