Yes, she can!
This vegan Butterfinger version still captures the crispety, crunchy, peanut-buttery flavor and texture that we all love. As an added plus, you don't have to slave in the kitchen for hours to achieve this goodness. Making this candy took about 40 minutes and half of that time was spent waiting for it to cool.
This is before I put them in the freezer to set
Watch me make the recipe below and get the full details from Forks & Beans.
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Song playing while I worked on this recipe...
Corinne Bailey Rae-Choux Pastry Heart
Vegan Butterfingers
Ingredients
- 1/2 c. light corn syrup
- 1/2. c. water
- 1 c. vegan sugar
- 1 c. peanut butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 – 1 1/4 c. vegan chocolate chips (Enjoy Life chocolate chips is a goof brand)
Instructions
Line a 9×13 pan (or a baking sheet will do) with parchment paper.
In a medium/small saucepan, combine the water and sugar together on medium heat and stir until sugar has dissolved.
Add the corn syrup and stir until combined.
Add candy thermometer (make sure it does not touch the bottom of the pan!)
DO NOT STIR UNTIL IT REACHES 310 DEGREES! (The 2nd time around, this only took about 10-15 minutes, if that).
While the sugar is boiling, mix together the peanut butter, vanilla and baking soda separately.
Remove sugar from heat once it hits 310 degrees and add peanut butter mix. Stir until completely smooth.
Pour onto parchment paper lined pan. Allow to cool for a few minutes and then take a knife and cut into desired small pieces (mine were approx 2″x1″). Do not cut all the way through–just almost.
Allow to cool for 20 minutes (or even less), then completely cut through the candy.
Melt the chocolate in a microwave safe bowl in 30 second increments, stirring at each point, until completely smooth (about 1 min 30 sec).
Dip candy into chocolate, place on wax paper and using the back of the fork, form little peaks on top to give an “official” look of the candy bar.
Allow to set for several hours (you can even place in the freezer).
