Making Butterfingers At Home | But Better

there are only like two or three candies in the world that i think are the best and not only is this one of them but i think we can do much [Music] [Applause] [Music] better [Music] [Applause] [Music] okay so today we're talking about obviously butterfingers some people gonna be mad about this i know that there's all sorts of ongoing lists on the internet of this candy bar is better than this one blah blah blah blah blah blah whatever it doesn't matter point is butterfingers are one of my favorites it's one of my mom's favorites and i know many other people who love them this is a candy bar it's not quite as simple as some chocolate and some caramel and maybe some peanuts they have some sort of like a praline but it's layered and it's crispy and it's crunchy but it's also smooth and soft at the same time i don't know i think i would consider this to be an imperfect candy bar there's all sorts of things that are wrong with it it sticks to your teeth and it's too sweet and the chocolate doesn't taste like chocolate the list goes on and on but i'll go taste it and then we'll figure out what it's like so with all that said let's make this shall we so we've got the bar a little more anti-climactic than our typical drops so oh this is already broken in half classic there's always some 12 year old that goes through the convenience store and breaks all the butterfingers if you're watching stop it stop i've never really looked at the inside of one of these and i gotta say it looks pretty gross why is it orange shouldn't it be yellow since it's peanut butter let's do this i can't rag on these they do taste pretty good but they are sickeningly sweet i think this is gonna be a challenge for us honestly i'm not sure how it's gonna go but uh i think we can find out right about now so the time has finally come for buddy fingers yeah you like that one probably not they're surprisingly easier than i thought they'd be so let's begin with our peanut butter stuff first in a very large bowl add one and a half cups or 415 grams of smooth unsalted peanut butter add one teaspoon or seven grams of fine sea salt and whisk that together until thoroughly combined now i know this bowl looks a bit large but trust me you want mixing room next snag yourself an 8x8 baking pan spray it with oil to coat all sides and then press in a sheet of parchment paper leaving enough length for some overhang like this we all like a little overhang am i right folks am i right whoa stupid sorry now to make this even easier we're gonna make a honeycomb candy as the base of this to do that get a medium sized sauce pot this one is about four quarts then add in 1 cup or 210 grams of granulated white sugar 2 tablespoons or 34 grams of maple syrup half a cup 165 grams of corn syrup by the way if you don't want to do maple syrup you could just do all corn syrup plus the granulated sugar of course finally add in a quarter cup or 60 grams of filtered water place it on the stove give it a little mix to combine then turn the heat to medium high pop in a candy thermometer and let that bad boy get up to a nice boil now during this time i might fluctuate the heat down a little if it's coming up too fast or boiling too vigorously depends on your stovetop now once that mixture is boiling and has reached around 240 degrees fahrenheit or 115 degrees celsius pop your bowl of peanut butter into the oven and set the oven to the lowest temp possible we just need to warm up the peanut man a little bit now let your sugar mixture continue to simmer and once it reaches 285 degrees fahrenheit or 140 degrees celsius turn the heat off of your sugar syrup use pot holders carefully remove your peanut butter from the oven and separately in a small bowl mix together one and a half teaspoons or four grams of vanilla extract and half a teaspoon or four grams of baking soda then pour all of that mixture into your sugar syrup and immediately stir together vigorously now keep in mind that when you do that it will violently aerate and boil so be careful and make sure there's enough room now as soon as it does that quickly scrape your honeycomb candy into your peanut butter and fold that together over and over and over until thoroughly combined now keep in mind that it will not become completely homogeneous and it's gonna look a little thready like this which is good you want that just don't overwork it by mixing it too long now once it's looking good and starts to stiffen up immediately pour that mixture into your prepared 8x8 pan and gently press it out to the sides to evenly fill out the pan let me be extra specific make sure it is spread evenly this isn't a collection of mountains it's a butterfinger base now set that guy to the side to cool for one to two hours or until completely firm and cool once your filling is ready carefully lift it out of your baking pan place it on a cutting board now i'd recommend being precise here they're gonna look much better if you are get a ruler and mark cuts that are about one to one and a half inches apart then using a very sharp knife make scores across the entire surface following those markers try to keep these cuts as straight as possible then carefully cut across each and every one of those scores and by the way don't just press your knife straight down you're gonna want to do some sawing to prevent it from crumbling or breaking you should get a total of six to eight lovely long boy bars like these now you can either leave them ultra long like this which look cool or you could cut those in half for more individual servings up to you now we just need to enrobe these with chocolate which of course you're going to need to melt and temper first oh man everyone's getting scared now tempering chocolate oh god please have mercy josh don't worry i saw an easier method floating around on the internet that actually works quite well not as perfect as traditional tempering but saves you enormous time you're gonna need around 650 grams or one and a half pounds of chocolate dark or milk i used 60 cacao then you're gonna chop it into fine little shavings like this and i'm talking real real fine then just turn it and cut it in the opposite direction as finely as possible to get the finest chopped chocolate you can run your knife through it a few times the finer the better now place three quarters of that chopped chocolate into a heat proof bowl and place it in the microwave trust me i know it's a big culinary no-no but it has to be done for science and ease of use now microwave that at 50 power for 15 second intervals stirring in between each interval then just rinse and repeat that process until the chocolate is completely melted at that point you're then going to stir in the rest of your remaining chocolate that sounds redundant and it should melt completely at that point or at least 90 of the way there if it didn't fully melt then microwave it for no more than five more seconds at 50 power stir again and you should have a fully melted and relatively stabilized tempered chocolate it's weird but it works okay now we're ready to finish these guys off line up baking sheet with ideally a silicone mat link in the description or alternatively some parchment paper now place two long skewers on top of your bowl rottweiler spaced a little over an inch apart and then for the smaller bars drop them into your chocolate gently turn them over to coat each side and please be careful not to break them okay or papa's gonna come in and give you a little spank and you're not gonna like that one trust me then using a fork transfer them onto your skewers spoon a little extra chocolate on top and then using a spatula gently smooth out the tops don't press down a bunch we just want the tops to be smooth and flat then using a fork transfer to your silicone mat and repeat this process with the rest of your butterfinger failures this is going to take some practice it's not like you're gonna get it right on the first try but it's really not as hard as it looks i promise now for larger bars it's the same concept you're just gonna have to spoon to coat them in the chocolate rather than dropping them because they're a little bit too delicate to be dunked now once you've coated all of your bars and chocolate as is tradition around here give them a nice generous pinch of flaky salt along the entire length of the bar then just let them cool completely which will take around two to three hours and you should be left with a tempered chocolate perfect butterfinger bar now once your butter fingers are solidified you can trim the edges to make it nice and squared off like this guy now for storage you can leave them in an airtight container at room temp for a few days or in the fridge for a few weeks and i mean just look at these they're like gorgeous little glistening cigars started with sparkling diamonds awaiting to be consumed and the inside i mean speaks for itself you got the quit bitty quantity and it just it just looks actually looks quite similar so despite the fact that these are ready to be loved and kissed or something like that i don't know let's give these a little taste test so it's come down to this pretty proud this worked out as soon as i realized that a honeycomb kind of crunch would work well for this i knew honeycomb peanut butter hope that works and it did i think chocolate is tempered pretty well i would say make sure that you dip your chocolate at the right time if you dip it right away you're going to get a little bit of sort of stripy you know not proper tempering let it cool just for like a few minutes before you start dipping now salty crunch we did it we did it the texture it needs to be crunchier it's a little softer it's more flaky like a croissant the sweetness is perfectly balanced with the chocolate and the peanut butter it's salty it's rich i think we dang gun did this one brother but we have a special taste tester in the house but our fingers are her favorite it is my mom yay the mom is back number one don't be shy and there's number dos pink and chew just one the flavor is more peanut buttery oh you can take this off crispy you chose mine that was good it's delicious it has been decided by the mom the butterfinger fanatic has spoken and we've won this war yet again we can't stop it won't stop [Music] you want to know what else is long appears to be coated in chocolate and should be immediately consumed [Music] b-roll all right guys and that is it so we made butterfingers but better it was uh simpler than i thought it would be honestly i'm not trying to flex i'm just saying that it really is that simple you make the honeycomb candy you mix it with the peanut butter you put the chocolate on top somehow it just works the only key i would say is make sure to temper your chocolate properly i've told you many times before and i will say it again the point is if you've never made a candy bar before this is where you start and i'd be more than happy to be the shepherd to your chocolate bar dreams so with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 1,663,117

Rating: 4.950851 out of 5

Keywords: homemade butterfinger, homemade candy, butterfinger recipe, candy recipe, how to make candy, how to make butterfinger, how to temper chocolate, tempered chocolate, chocolate bar recipe, homemade candy bar, candy bar, YouTube recipes, YouTube cooking series, sat bawl pro, peanut butter candy, honeycomb candy, gourmet butterfinger, butterfinger, butterfingers, butter fingers, diy buttferfingers, making butterfingers, joshua weissman, peanut candy, recipe, but better, candy

Id: dWWNUAaArOA

Length: 9min 36sec (576 seconds)

Published: Sun Nov 29 2020

Reddit Comments

[u/kitchenwithbritt]

Awesome!!