Buttery Fingers
Line a 9 × 13-inch baking sheet with parchment paper or have ready a silicone baking mat the same size.
- Cook40 min
- Total40 min
- Serves8
- LevelEasy
Ingredients
- 1 cup sugar
- ⅓ cup corn syrup
- ⅓ cup water, room temperature
- 1 cup creamy peanut butter
- 1 tsp. vanilla extract
- 2 cups couverture, tempered (see recipe)
Method
- Line a 9 × 13-inch baking sheet with parchment paper or have ready a silicone baking mat the same size.
- In a 2-quart saucepan combine the sugar, corn syrup, and water. Bring to a boil over medium heat, stirring often with a clean wooden spoon and washing down sides with a silicone brush. Once boiling, reduce stirring to occasionally until mixture reads 290°F on a candy thermometer (or the Soft Crack Stage if using the Cold Water Method).
- Remove from heat immediately and quickly stir in the peanut butter and vanilla extract and spread about ½ inch thick onto the baking sheet or silicone baking mat. Score lightly using a sharp knife and break into 1 × 2 inch-bars.
- Cover with tempered couverture and let the candy set until the chocolate becomes firm, for about 1 to 2 hours. Store in an airtight container for up to 1 month.
