|
Top
Secret Recipes
version of
Nestle
Baby Ruth
Candy Bar
|
Send
this recipe
to a friend!
Click here.
|
Beneath the chocolate of Nestle's
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 last week's 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.
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 -- 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 with the width of your index finger, and measuring
about 4 1/2-inches 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.
5. Combine the 20 caramels with the 1 1/2 teaspoons 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.
6. 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.
7. Pour the milk chocolate chips into a glass or ceramic
bowl and zap it in the microwave for 2 minutes on 50%
power. Gently stir the chips, then heat for an additional
30 seconds at 50% power. Repeat if necessary, stirring
gently after each 30 seconds. Don't over cook the chips
or the chocolate will burn and seize up on you.
8. 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.
(www.topsecretrecipes.com)
Makes 8 candy bars.
Check out the e-mail
tips and notes for this recipe.
Back
to Menu
Please
do not distribute, publish or display this recipe without
permission.
It is a violation of the copyright.
Copyright
⌐ 2000 Top Secret Recipes, Inc. All Rights Reserved
Terms and Conditions
|