MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Baby Ruth Candy Bar
Categories: Candy, Copycat
     Yield: 8 Bars

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   1/4 c  Whole milk
     5    Unwrapped caramels
     1 tb Light corn syrup
     1 ts Butter
   1/4 ts Vanilla
   1/8 ts Salt
 1 1/4 c  Powdered sugar

MMMMM---------------------------CANDY--------------------------------
    20    Unwrapped caramels
 1 1/2 ts Water
     2 c  Dry roasted peanuts
    12 oz Milk chocolate chips

 Beneath the chocolate of Nestles popular candy bar is a chewy,
 peanut-covered center that resembles Hershey's PayDay. To clone this
 one we'll only have to make a couple adjustments to the PayDay clone
 recipe, then add the milk chocolate coating. Even though the wrapper
 of this candy bar calls the center "nougat," it's more of a white or
 blonde fudge that you can make in a saucepan on your stovetop with a
 candy thermometer.

 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 F,
 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" 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 ts 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. Place these bars into your
 refrigerator for an hour or two so that they firm up.

 Pour the milk chocolate chips into a glass or ceramic bowl and zap it
 in the microwave for 2 minutes on 50 percent power. Gently stir the
 chips, then heat for an additional 30 seconds at 50 percent power.
 Repeat if necessary, stirring gently after each 30 seconds. Don't
 overcook the chips or the chocolate will burn and seize up on you.

 Drop a candy bar center into the melted milk chocolate. Cover the
 candy bar with chocolate using two forks, one in each hand. When the
 candy is covered with chocolate, balance the bar on both of the
 forks, one at each end of the candy bar, and tap the forks on the top
 edge of the bowl so that much of the chocolate drops off. Carefully
 place the candy bar onto wax paper and remove the two forks. Repeat
 with the remaining ingredients, and then chill the candy bars until
 firm.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 Baby#040Ruth#253#040Candy#040Bar.txt>

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