HOMEMADE BIG HUNK CANDY

Homemade Big Hunk Candy image

How to make Homemade Big Hunk Candy

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

HOMEMADE BIG HUNK
1 larger bottle Planters Dry Roasted Peanuts (lightly salted)
3 smaller jars Kraft Marshmallow Cream or FLUFF
2 1/4 cups light corn syrup
2 1/4 cups sugar
1 1/2 tsp vanilla
6 Tbsp butter, melted
1/4 tsp salt
HOMEMADE BIG HUNK NOUGAT CANDY BAR
Part 1:
1 1/2 c. sugar
1 1/4 c. light corn syrup
1/4 c. water
3 small egg whites
Part 2:
3 c. sugar
3 c. light corn syrup
4 t. vanilla
1/2 c. melted butter
1 t. salt
3 c. redskin peanuts (grandma uses slivered almonds)

Steps:

HOMEMADE BIG HUNK
Butter a large cookie sheet. Scatter peanuts equally on cookie sheet. Place marshmallow cream in a LARGE bowl, set aside. In a large saucepan, combine corn syrup and sugar. Place over medium high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. (don't stir during this time) Remove from heat and let stand 2 minutes undisturbed. Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated. Pour into prepared pan and spread evenly across peanuts. Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.
BIG HUNK NOUGAT CANDY BAR
To make part one, combine sugar, corn syrup and water in a heavy saucepan. Cook over medium heat, stirring until sugar is dissolved. Continue to cook at low boil to the soft ball stage (238°).
When syrup reaches 230°, beat egg whites until they stand in peaks.
When syrup reaches 238°, add it in a fine stream to egg whites, beating constantly with electric mixer on medium speed, until mixture becomes thick and is lukewarm.
To make part two, combine sugar and corn syrup in a 4 qt. heavy saucepan. Cook over medium heat, stirring constantly, to the soft crack stage (275°).
Meanwhile, place part 1 in a lightly buttered large heavy bowl. Pour hot candy (part 2) over it all at once. Mix with heavy wooden spoon. Slowly add vanilla and melted butter, continuing to stir. Add salt and nuts and mix again. Turn onto a well buttered jelly roll pan. Cut and wrap with waxed paper when cooled.