MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baby Ruth Candy Bar
Categories: Candy, Copycat
Yield: 8 Bars

MMMMM--------------------------CENTERS-------------------------------
1/4 c Whole milk
5 Unwrapped caramels
1 tb Light corn syrup
1 ts Butter
1/4 ts Vanilla
1/8 ts Salt
1 1/4 c Powdered sugar

MMMMM---------------------------CANDY--------------------------------
20 Unwrapped caramels
1 1/2 ts Water
2 c Dry roasted peanuts
12 oz Milk chocolate chips

Beneath the chocolate of Nestlés popular candy bar is a chewy,
peanut-covered center that resembles Hershey's PayDay. To clone this
one we'll only have to make a couple adjustments to the PayDay clone
recipe, then add the milk chocolate coating. Even though the wrapper
of this candy bar calls the center "nougat," it's more of a white or
blonde fudge that you can make in a saucepan on your stovetop with a
candy thermometer.

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.

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

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.

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 the width of your index finger, and measuring about 4-1/2" 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.

Combine the 20 caramels with the 1-1/2 ts 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.

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. Place these bars into your
refrigerator for an hour or two so that they firm up.

Pour the milk chocolate chips into a glass or ceramic bowl and zap it
in the microwave for 2 minutes on 50 percent power. Gently stir the
chips, then heat for an additional 30 seconds at 50 percent power.
Repeat if necessary, stirring gently after each 30 seconds. Don't
overcook the chips or the chocolate will burn and seize up on you.

Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one in each hand. When the
candy is covered with chocolate, balance the bar on both of the
forks, one at each end of the candy bar, and tap the forks on the top
edge of the bowl so that much of the chocolate drops off. Carefully
place the candy bar onto wax paper and remove the two forks. Repeat
with the remaining ingredients, and then chill the candy bars until
firm.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Baby#040Ruth#253#040Candy#040Bar.txt>

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