They might not be the flashiest of Hershey's candies, but Heath Bars have always been one of my favorites. Turns out they're really easy to make, too! All it takes are some basic kitchen ingredients, along with a bit of time, and you're good to go.
Not only do these bars taste delicious on their own, but also can be broken up to be used in ice cream or cookies.
Not only do these bars taste delicious on their own, but also can be broken up to be used in ice cream or cookies.
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Signing UpStep 1: Gather Ingredients and Materials
You will need:
As far as kitchen supplies go, you will need
- chocolate chips (1 or 2 bags should be fine)
- 2 cups (1 pound, 4 sticks) of butter
- 2 and 2/3 cups granulated sugar
- 1/3 cup water
- 1/4 cup light corn syrup
As far as kitchen supplies go, you will need
- 1 large pot
- a big baking sheet with sides at least an inch tall
- a trustworthy candy thermometer (I was able to find one at my local market for around $5)
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If they aren't healthy, I bet their tasty!
From: http://allrecipes.com//HowTo/candy-making-tips/Detail.aspx
"Test your thermometer to make sure it is accurate. (You will need to do this every time you make candy.) Immerse it in a pan of water, and bring the water to a boil. The temperature should read 212 degrees F (100 degrees C). If it does not, you will need to adjust your recipe to reflect this. For example, if your thermometer reads 215 degrees F (102 degrees C) in boiling water, and the recipe requires that you cook the candy to 250 degrees F (121 degrees C), you will need to cook the mixture to 253 degrees F (123 degrees C)."
and
"For every 500 feet above sea level, decrease the temperature by one degree. If you live at an altitude of 3500 feet and the recipe calls for cooking to 234 degrees F (112 degrees C), cook it to 227 degrees F (108 degrees C)."
I suggested aiming for 290 degrees when cooking the toffee. This is right below the "hard crack" line on most candy thermometers. I assume that once the toffee hits this mark it should have the crunchy-texture the whole time you're chewing. I suggested a temperature shy of "hard crack" knowing the toffee will keep cooking for a bit even after removing from heat.
Another thing that might have happened is the toffee got a little stale. I allowed mine to cool for the afternoon, but then covered in chocolate as soon as possilbe so the toffee would stay fresh in it's chocolate-y envelope. Perhaps if your "undunked" toffee was not wrapped before being put in the fridge then it got stale?
GLO
BTW Corn Syrup is not necessary to make this kind of candy. Just measure out tightly packed brown sugar instead. It also gives it more of a break away crunch when you bite it off instead of breaking like glass. =o
I don't think you will need any water if using the brown sugar instead. I make toffee like this all the time. (well, used to before the diet. lol) I'll make this as soon as my will wears down a bit more. ;)