Amital12/11/11




This is a butter crunch recipe, like a Heath bar. You can spread it with chocolate or not, but this candy is crunchy, buttery, and sweet!






  • SERVING/YIELD
    12


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Shehakol


  • RECIPE
    #7791















  • Amital











INGREDIENTS













  • 1½ cup good unsalted butter (3 sticks, plus extra for pan)










  • 2 cup sugar










  • ¼ cup water










  • 3 Tbsp light corn syrup










  • 12 oz chocolate (optional, milk or dark)










  1. Butter an 11 x 17 cookie sheet (or aluminum foil on a heat-safe surface).



  2. Melt butter over medium heat in a heavy pan.



  3. Add sugar, water, and corn syrup. Stir until completely dissolved, and then stop stirring!



  4. Bring to a boil and cook (without stirring!) until the hard crack stage, 300F on a candy thermometer. (If you drizzle some syrup into a glass of water, it would form a hard thread that breaks instead of bending-that’s hard crack.)



  5. If you want chocolate, sprinkle the chips or small pieces on the candy, and then spread with a pastry brush when the chocolate is melted.



  6. Break it up into pieces when it’s cool. Store at room temp for up to 2 weeks (if it lasts that long!).















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