Friday, January 22, 2010


I was looking for a recipe yesterday and came across this one among my old recipe cards I had handwritten a long time ago for a Young Womens project. I had completely forgotten about this one - what a pleasant surprise! Once the sugar reaches about 290, the temperature begins to rise very quickly, so don't leave it unattended. After you add the baking soda, the mixture will begin to seize, so work very quickly. The less you move it after pouring it on the pan, the more you will get the characteristic Butterfinger layers. The humidity did funny things to the chocolate, but they were still delicious. Enjoy this one!

-Mom Pulsipher

2 cups sugar
3/4 cup Karo syrup
1 cup water

Cook to hard crack (310 degrees) before removing from stove.

2 cups peanut butter
1 tsp vanilla
2 tsp. baking soda

Pour onto buttered cookie sheet. Mark with greased bench scraper or knife right away down to the pan. Must work quickly as it sets up fast. Cool completely and dip in chocolate.

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