1/3 Photos of Pay Day Candy Bar
1 hr 30 mins
1 hr 30 mins
In December of 1996, Hershey Foods snagged the U.S. operations of Leaf Brands for a pretty penny. This added several well known candies to Hershey's already impressive roster, including Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and this delicious peanut roll, which we can finally clone at home. The center is sort of a white fudge that we can make by combining a few ingredients on the stove, then getting the mixture up to just the right temperature using a candy thermometer (you've got one, right?). Once cool, this candy center is coated with a thin layer of caramel, then quickly pressed onto roasted peanuts. Looks just like the real thing! This recipe will make eight candy bars. But it's up to you to make the dental appointment
My Private Note
Units: US | Metric
- 1Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat.
- 2Stir often as the caramel slowly melts.
- 3When the mixture is smooth, add 3/4 cup of powdered sugar.
- 5Save the remaining 1/2 cup of powdered sugar for later.
- 6Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.
- 7When 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.
- 8Keep mixing until the candy cools and thickens and can no longer be mixed.
- 9That should take a minute or two.
- 10Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched.
- 11Don't let it sit too long- you want the candy to still be warm and pliable when you shape it.
- 12Take 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 inches long.
- 13Repeat with the remaining center candy mixture and place the rolls on wax paper.
- 14You should have 8 rolls.
- 15Let the center rolls sit out for an hour or two to firm up.
- 16Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat.
- 17Stir often until the caramels melt completely, then turn off the heat.
- 18If you work fast this caramel will stay warm while you make the candy bars.
- 19Pour the peanuts onto a baking sheet or other flat surface.
- 20Using a basting brush and working quickly,"paint" a coating of caramel onto one side of a center roll.
- 21Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy.
- 22Paint more caramel onto the other side of the roll and press it down onto the peanuts.
- 23The candy should have a solid layer of peanuts covering all sides.
- 24If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely.
- 25Place the candy bar onto wax paper, and repeat with the remaining ingredients.
- 26Eat when completely cool.
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Nutritional Facts for Pay Day Candy Bar
Serving Size: 1 (119 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 541.9
- Calories from Fat 281
- Total Fat 31.3 g
- Saturated Fat 4.9 g
- Cholesterol 2.9 mg
- Sodium 619.0 mg
- Total Carbohydrate 57.7 g
- Dietary Fiber 4.5 g
- Sugars 42.6 g
- Protein 15.2 g