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. Hershey PayDay Candy Bar
Centers
1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light
corn syrup 1 teaspoon peanut butter
2/4 teaspoon vanilla
3/4 teaspoon salt 1 1/4 cups powdered sugar
20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry
roasted peanuts
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 degrees, 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 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. 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. 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. Eat when completely cool.
Makes 8 candy bars.
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