Baby Ruth Candy Bar

Beneath the chocolate of Nestlés 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.
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Ingredients

Makes 8 candy bars.

Centers

  • ¼ cup whole milk
  • 5 unwrapped caramels
  • 1 tablespoon light corn syrup
  • 1 teaspoon butter
  • ¼ teaspoon vanilla
  • ⅛ teaspoon salt
  • 1 ¼ cups powdered sugar
  • 20 unwrapped caramels
  • 1 ½ teaspoons water
  • 2 cups dry roasted peanuts
  • 1 12- ounce bag milk chocolate chips

Instructions

  • 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.
  • 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.
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Course Candy / Chocolate