HOMEMADE ALMOND JOY: National Candy Day!

Today is National Candy Day, and two of my favorite candy bars are Almond Joy and Mounds, manufactured by Hershey's. Almond Joy has a coconut-based center topped with two toasted almonds and covered in a layer of milk chocolate. Almond Joy is the sister product of Mounds, which is the same confection but without the almond and coated with dark chocolate. I'm actually partial to Mounds Bars, but thought I'd post a recipe for Homemade Almond Joy -- with one concession, I use dark chocolate! If you're a purist, make it a dark chocolate Mounds bar and leave off the Almonds.

According to Wikipedia, Peter Paul Halajian, a candy retailer in Connecticut in the 1919, along with other Armenian investors, including Dutch candy manufacturer Jett Schaefer, formed the Schaefer Candy Manufacturing Company in 1919. The company first sold various brands of candies, but following sugar and coconut shortages in World War II, they dropped most brands and concentrated their efforts on the Mounds bar. The Almond Joy Bar was introduced in 1946 as a replacement for the Dream Bar (created in 1936) that contained diced almonds with the coconut. In 1978, Peter Paul merged with the Cadbury company. Hershey’s then purchased the United States portion of the combined company in 1988.

During the 1970s, the Peter Paul company used the jingle, "Sometimes you feel like a nut / Sometimes you don't / Almond Joy's got nuts / Mounds don't," to advertise Almond Joy and Mounds together. In a play on words, the "feel like a nut" portion of the jingle was typically played over a clip of someone acting like a "nut", engaged in some funny-looking activity. See the Retro Commercial from 1978 below.

And here's a variation on a good thing. Did you ever try any of these? In the 2000s, Hershey began producing variations of the product, including a limited edition Piña Colada and Double Chocolate Almond Joy in 2004, a limited edition White Chocolate Key Lime and Milk Chocolate Passion Fruit Almond Joy in 2005, and a limited edition Toasted Coconut Almond Joy in 2006. Although Peter Paul as a company no longer exists, the name still appears on the wrapper as part of the bars' brand names.

Homemade Almond Joy 

Ingredients
7 ounces sweetened condensed milk
1/2 cup unsalted butter, softened
Pinch of Salt
1 teaspoon Madagascar vanilla
2 cups powdered sugar
14 ounces sweetened flaked or shredded coconut
24 ounces dark chocolate, chopped  (milk chocolate if you're a traditionalist)
3/4 cup whole almonds (that you'll toast-see recipe)

Directions
Preheat oven to 350F
Spread raw almonds on baking sheet and toast for about 10 minutes. Remove from oven and cool.
In big mixing bowl, blend milk, butter and vanilla. Add powdered sugar a little at a time. Add coconut a little at a time and mix until combined. The mixture will be thick. Place mixture in refrigerator for 30 minutes. (Use can use your Kitchen Aid flat beater, but the texture will be better if you use a hand mixer)
Line baking sheet with parchment paper. Remove coconut mixture from refrigerator. With hands, shape one tablespoon of coconut into small log - 2 inches long and 3/4-inch thick. Press coconut mixture tightly together. Place logs on lined baking sheet and continue until all coconut mixture is finished.
Press an almond on top of each coconut log.
Place baking sheet in freezer to chill while you melt chocolate.
In medium microwave safe bowl, melt chocolate in microwave 2-4 minutes at 30 SECOND intervals until chocolate is melted (or melt in top of double boiler or pan over saucepan of simmering water).
Remove coconut logs from freezer.
Dip in Chocolate: See next step

How to Dip in Chocolate: Two Ways

1. Place one coconut almond log on fork. Use spoon to scoop a bit of chocolate over almond. This helps almond stick to coconut log during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape bottom of fork along the side of bowl and place on lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, return to microwave or heat for a tiny bit more.
Let dipped candy harden for 45 minutes. Store in airtight container at room temperature.

2. Using Two Fork method (or a special dipping tool-I find this handy), dunk coconut logs in chocolate, bring up and tap on lip of bowl to remove excess chocolate. Place on parchment lined baking sheet and repeat.

"Sometimes You Feel Like A Nut! Sometimes You Don't"
Enjoy this 1978 Almond Joy Mounds Commercial! How Retro!

Homemade Tootsie Rolls: National Candy Day

Today is National Candy Day. O.K., I know every day is Candy Day, but to celebrate, have a truffle, candy bar, or your favorite 'penny' candy. Tootsie Rolls are my all-time favorite candies. They've changed their shape and cost over the years, but the taste remains the same. I've tried several different recipes for Home Made Tootsie Rolls, but this recipe is my favorite.

Note:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. 

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 oz unsweetened chocolate, chopped
1/2 cup light corn syrup
2 Tbsp softened butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp pure vanilla extract
2-3 cups powdered sugar (sifted)

Preparation:
Melt chocolate in large microwave-safe bowl or in double boiler over simmering water.
Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar and stir to mix. Dough will be getting stiff and might be difficult to stir more powdered sugar into candy.
Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
Once Tootsie Roll candy is smooth and firm but supple texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces.
Depending on size of rolls, you should get 80-100 pieces.
Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. 
Bring Tootsie Rolls to room temperature before serving.

HOMEMADE OH HENRY! BARS: 3 Recipes for National Candy Day

Today is National Candy Day. Of course for me that means chocolate. Of the 'oldtime' candies, I really like Oh Henry! Bars. Of course you can buy one to celebrate the day, but why not make your own?

So what exactly is an Oh Henry! Bar?  

From Wikipedia:

Oh Henry! is a chocolate bar containing peanuts, caramel, and fudge coated in chocolate. It was first introduced in 1920, by the Williamson Candy Company of Chicago, Illinois. According to legend, Oh Henry! was originally named after a boy who frequented the Williamson company, flirting with the girls who made the candy. The name is also said to be a homage to American writer, O. Henry. However, there is no definitive explanation as to the exact origin of the name.

Another theory is that the candy bar was invented by a man named Tom Henry of Arkansas City, Kansas. Tom Henry ran a candy company called the Peerless candy factory, and in 1919 he started making the Tom Henry candy bar. He sold the candy bar to Williamson Candy Company in 1920 where they later changed the name to "Oh Henry!". Henry's family now runs a candy factory in Dexter, Kansas that sells "momma henry" bars, which are nearly identical to the original candy bar.

In 1923, an employee of Williamson, John Glossinger, announced that he was going to make the Oh Henry! bar a national best seller. Company officials said it was impossible and denied him the funds for an advertising campaign. Glossinger went into the streets and pasted stickers saying merely "Oh Henry!" on automobile bumpers. People became curious as to what an Oh Henry! was and sales for the bar rose quickly.

1926 Oh Henry! Advertisement

Nestlé acquired the United States rights to the brand in 1984, and continues to produce the bar. In Canada, the bar is currently sold by The Hershey Company and manufactured at their Smiths Falls, Ontario facilities. Because of Canada's different chocolate standards, the Canadian "Oh Henry!" is not considered a "chocolate bar" and is labelled instead as a "candy bar." In fact, unlike the American version, which labels the bar as "milk chocolate," the Canadian version makes no mention of chocolate on the front of the wrapper. Hershey sells Oh Henry! bars made in Canada on a very limited basis in the United States as Rally bars, using the trademark of a Hershey product introduced in the 1970s and later discontinued.

Want to make your own Oh Henry! Bars? Here are three different recipes. Funny, but several of them include oats. I'm partial to #3 because it doesn't include oatmeal, but that's just me. The first two recipes really capture the flavor. Why not try all three?

1. Oh Henry! Candy Bars

Ingredients
4 cups oatmeal
1 cup brown sugar
1/2 cup white sugar
1 cup butter (melted)
1 cup chocolate chips
3/4 cup peanut butter

Directions
Mix together oatmeal, brown sugar, white sugar, and melted butter.
Press into greased 9 x 13 pan.
Bake at 350 degrees for 15-20 minutes. Melt chocolate chips and peanut butter.
Spread over baked bars.
Put in fridge so frosting hardens completely.

2. Oh Henry! Candy Bars 

Ingredients
1 cup brown sugar
1 cup butter
1/2 cup white Karo syrup
2 cups oatmeal

Directions
Melt butter, sugar ,and syrup.
Add oatmeal.
Press in well buttered 9 x 13 inch pan. Bake 12 minutes at 350 degrees.

Melt:
1 c. crunchy peanut butter
1 (6 oz.) chocolate chips

Cool bottom layer and spread mixture over the top.
Refrigerate.
Cut in squares.

3. Oh Henry! Candy Bars (my favorite recipe)

Part One
2 cups granulated sugar
1 cup light corn syrup
1 cup water
3/4 cup peanut butter

Directions:
Combine over heat, stirring until sugar is dissolved.
Cook until it reaches the hard boil stage (265 degrees).
Let cool
Add peanut butter.
Stir, then shape into rolls 3/4 inch thick and 1 inch long.
Set aside.

Part Two
1 cup light corn syrup
1/2 cup brown sugar
2 pounds peanuts, chopped fine
8 oz. dark chocolate, chopped

Directions:
Cook corn syrup and sugar together until it reaches the hard boil stage (265 degrees).
Dip candy from first mixture into second mixture, then roll in peanuts while still hot.
Melt dark chocolate and dip rolls into melted chocolate
Place on parchment paper.

Home-Made Tootsie Rolls: National Candy Day

Today is National Candy Day. O.K., I know every day is Candy Day, but to celebrate, have a truffle, candy bar, or your favorite 'penny' candy. One of my favorite candies is Tootsie Rolls. They've changed their shape and cost over the years, but they still taste the same. I've tried several different recipes for Home Made Tootsie Rolls, but this recipe is my favorite.

Note:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. 

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 oz unsweetened chocolate, chopped
1/2 cup light corn syrup
2 Tbsp softened butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp pure vanilla extract
2-3 cups powdered sugar (sifted)

Preparation:
Melt chocolate in large microwave-safe bowl or in double boiler over simmering water.
Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar and stir to mix. Dough will be getting stiff and might be difficult to stir more powdered sugar into candy.
Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
Once Tootsie Roll candy is smooth and firm but supple texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces.
Depending on size of rolls, you should get 80-100 pieces.
Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. 
Bring Tootsie Rolls to room temperature before serving.

HOMEMADE OH HENRY! BARS: National Chocolate Candy Day

Today is National Chocolate Candy Day, and one of my all time favorite candy bars is an Oh Henry! Bar.

So what exactly is an Oh Henry! Bar?  

From Wikipedia:
Oh Henry! is a chocolate bar containing peanuts, caramel, and fudge coated in chocolate. It was first introduced in 1920, by the Williamson Candy Company of Chicago, Illinois. According to legend, Oh Henry! was originally named after a boy who frequented the Williamson company, flirting with the girls who made the candy. The name is also said to be a homage to American writer, O. Henry. However, there is no definitive explanation as to the exact origin of the name.

Another theory is that the candy bar was invented by a man named Tom Henry of Arkansas City, Kansas. Tom Henry ran a candy company called the Peerless candy factory, and in 1919 he started making the Tom Henry candy bar. He sold the candy bar to Williamson Candy Company in 1920 where they later changed the name to "Oh Henry!". Henry's family now runs a candy factory in Dexter, Kansas that sells "momma henry" bars, which are nearly identical to the original candy bar.

In 1923, an employee of Williamson, John Glossinger, announced that he was going to make the Oh Henry! bar a national best seller. Company officials said it was impossible and denied him the funds for an advertising campaign. Glossinger went into the streets and pasted stickers saying merely "Oh Henry!" on automobile bumpers. People became curious as to what an Oh Henry! was and sales for the bar rose quickly.

1926 Oh Henry! Advertisement

Nestlé acquired the United States rights to the brand in 1984, and continues to produce the bar. In Canada, the bar is currently sold by The Hershey Company and manufactured at their Smiths Falls, Ontario facilities. Because of Canada's different chocolate standards, the Canadian "Oh Henry!" is not considered a "chocolate bar" and is labelled instead as a "candy bar." In fact, unlike the American version, which labels the bar as "milk chocolate," the Canadian version makes no mention of chocolate on the front of the wrapper. Hershey sells Oh Henry! bars made in Canada on a very limited basis in the United States as Rally bars, using the trademark of a Hershey product introduced in the 1970s and later discontinued.

Want to make your own Oh Henry! Bars? Here are three different recipes. Funny, but several of them include oats. I'm partial to #III because it doesn't include oatmeal, but that's just me. The first two recipes do seem to really capture the flavor.

I. Oh Henry! Candy Bars

Ingredients
4 cups oatmeal
1 cup brown sugar
1/2 cup white sugar
1 cup butter (melted)
1 cup chocolate chips
3/4 cup peanut butter

Directions
Mix together oatmeal, brown sugar, white sugar and melted butter.
Press into greased 9x13 pan.
Bake at 350 degrees for 15-20 minutes. Melt chocolate chips and peanut butter.
Spread over baked bars.
Put in fridge so frosting hardens completely.

II. Oh Henry! Candy Bars 

Ingredients
1 cup brown sugar
1 cup butter
1/2 cup white Karo syrup
2 cups oatmeal

Directions
Melt butter, sugar and syrup.
Add oatmeal.
Press in well buttered 9 x 13 inch pan. Bake 12 minutes at 350 degrees.

Melt:
1 c. crunchy peanut butter
1 (6 oz.) chocolate chips

Cool bottom layer and spread mixture over the top.
Refrigerate.
Cut in squares.

III. Oh Henry! Candy Bars (my favorite recipe)

Part One
2 cups granulated sugar
1 cup light corn syrup
1 cup water
3/4 cup peanut butter

Directions:
Combine over heat, stirring until sugar is dissolved.
Cook until it reaches the hard boil stage (265 degrees).
Let cool
Add peanut butter.
Stir, then shape into rolls 3/4 inch thick and 1 inch long.
Set aside.

Part Two
1 cup light corn syrup
1/2 cup brown sugar
2 pounds peanuts, chopped fine
8 oz. dark chocolate, chopped

Directions:
Cook corn syrup and sugar together until it reaches the hard boil stage (265 degrees).
Dip candy from first mixture into second mixture, then roll in peanuts while still hot.

Melt dark chocolate and dip rolls into melted chocolate
Place on parchment paper.

HOME-MADE TOOTSIE ROLLS: National Candy Day!

Today is National Chocolate Candy Day. O.K., every day is Chocolate Candy Day, but to celebrate, have a truffle, candy bar, or your favorite 'penny' candy. For me that means Tootsie Rolls. They've changed their shape and cost over the years, but they still taste the same. I've tried several different recipes for Home Made Tootsie Rolls, but this recipe is my favorite.

Notes:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. Hope you can find it.

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 oz unsweetened chocolate, chopped
1/2 cup light corn syrup
2 Tbsp softened butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp Madagascar vanilla extract
2-3 cups powdered sugar (sifted)

Preparation:
Melt chocolate in large microwave-safe bowl or in double boiler over simmering water.
Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar and stir to mix. Dough will be getting stiff and might be difficult to stir more powdered sugar into candy.
Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
Once Tootsie Roll candy is smooth and firm but supple texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces.
Depending on size of rolls, you should get 80-100 pieces.
Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. 
Bring Tootsie Rolls to room temperature before serving.

Black Currant Tea Chocolate Truffles: National Candy Day

Photo: Maura McEvoy

Today is National Candy Day and for me that means Chocolate Truffles. I've posted many truffle recipes on DyingforChocolate.com, but you can never have enough recipes. They're all slightly different and that makes for great truffle experiences!

I have a favorite site on Facebook... well, I have several favorite sites, but I really love Great British Tea Party. A few years ago I was skimming the page when I cme across this wonderful recipe for Black Currant Tea Chocolate Truffles. This recipe can be made with any 'flavored' black tea. The original recipe is adapted from Mary Jo Thoresen in The Oprah Magazine Cookbook (2008), via Delish. Photo: Maura McEvoy.

Black Currant Tea Chocolate Truffles

Ingredients
1/2 cup plus 1 Tbsp crème fraîche
1 Tbsp plus 1 tsp unsalted butter
1/2 ounce black currant tea (approximately 2 Tbsp loose tea or tea leaves from 6 tea bags)
10 ounces semisweet chocolate, finely chopped
Unsweetened cocoa

Directions
In small saucepan, combine crème fraîche, butter, and 2 tablespoons water. Bring to a boil. Remove from heat and add tea. Cover and let steep 5 minutes. Strain mixture through a fine sieve into a clean saucepan.
Put chocolate into medium-size bowl. Bring crème fraîche mixture to a boil again and pour over chocolate. Stir gently until all chocolate is melted (do not whisk).
Pour into 9-inch baking pan and spread evenly. Chill until firm.
Line cookie sheet with waxed paper. Using melon baller (or small spoon), scoop chocolate to form balls about 3/4 inch in diameter, then roll gently into balls using palms.
Place truffles on lined cookie sheet; cover and chill just to set, about 1 hour.
Put cocoa in pie pan. Add several truffles one at time to cocoa and swirl. Place on pan.

Homemade Oh Henry! Bars: National Candy Day

Today is National Candy Day, and one of my all time favorite candy bars was an Oh Henry! Bar. Can't really say I've had one recently. Maybe that's because there are so many fabulous chocolate candy companies now, but that's another story.

So what exactly is an Oh Henry! Bar?  

From Wikipedia:

Oh Henry! is a chocolate bar containing peanuts, caramel, and fudge coated in chocolate. It was first introduced in 1920, by the Williamson Candy Company of Chicago, Illinois. According to legend, Oh Henry! was originally named after a boy who frequented the Williamson company, flirting with the girls who made the candy. The name is also said to be a homage to American writer, O. Henry. However, there is no definitive explanation as to the exact origin of the name.

Another theory is that the candy bar was invented by a man named Tom Henry of Arkansas City, Kansas. Tom Henry ran a candy company called the Peerless candy factory, and in 1919 he started making the Tom Henry candy bar. He sold the candy bar to Williamson Candy Company in 1920 where they later changed the name to "Oh Henry!". Henry's family now runs a candy factory in Dexter, Kansas that sells "momma henry" bars, which are nearly identical to the original candy bar.

In 1923, an employee of Williamson, John Glossinger, announced that he was going to make the Oh Henry! bar a national best seller. Company officials said it was impossible and denied him the funds for an advertising campaign. Glossinger went into the streets and pasted stickers saying merely "Oh Henry!" on automobile bumpers. People became curious as to what an Oh Henry! was and sales for the bar rose quickly.

1926 Oh Henry! Advertisement

Nestlé acquired the United States rights to the brand in 1984, and continues to produce the bar. In Canada, the bar is currently sold by The Hershey Company and manufactured at their Smiths Falls, Ontario facilities. Because of Canada's different chocolate standards, the Canadian "Oh Henry!" is not considered a "chocolate bar" and is labelled instead as a "candy bar." In fact, unlike the American version, which labels the bar as "milk chocolate," the Canadian version makes no mention of chocolate on the front of the wrapper. Hershey sells Oh Henry! bars made in Canada on a very limited basis in the United States as Rally bars, using the trademark of a Hershey product introduced in the 1970s and later discontinued.

Want to make your own Oh Henry! Bars? Here are three different recipes. Funny, but several of them include oats. I'm partial to #III because it doesn't include oatmeal, but that's just me. The first two recipes do seem to really capture the flavor.

I. Oh Henry! Candy Bars

Ingredients
4 cups oatmeal
1 cup brown sugar
1/2 cup white sugar
1 cup butter (melted)
1 cup chocolate chips
3/4 cup peanut butter

Directions
Mix together oatmeal, brown sugar, white sugar and melted butter.
Press into greased 9x13 pan.
Bake at 350 degrees for 15-20 minutes. Melt chocolate chips and peanut butter.
Spread over baked bars.
Put in fridge so frosting hardens completely.

II. Oh Henry! Candy Bars 

Ingredients
1 cup brown sugar
1 cup butter
1/2 cup white Karo syrup
2 cups oatmeal

Directions
Melt butter, sugar and syrup.
Add oatmeal.
Press in well buttered 9 x 13 inch pan. Bake 12 minutes at 350 degrees.

Melt:
1 c. crunchy peanut butter
1 (6 oz.) chocolate chips

Cool bottom layer and spread mixture over the top.
Refrigerate.
Cut in squares.

III. Oh Henry! Candy Bars (my favorite recipe)

Part One
2 cups granulated sugar
1 cup light corn syrup
1 cup water
3/4 cup peanut butter

Directions:
Combine over heat, stirring until sugar is dissolved.
Cook until it reaches the hard boil stage (265 degrees).
Let cool
Add peanut butter.
Stir, then shape into rolls 3/4 inch thick and 1 inch long.
Set aside.

Part Two
1 cup light corn syrup
1/2 cup brown sugar
2 pounds peanuts, chopped fine
8 oz. dark chocolate, chopped

Directions:
Cook corn syrup and sugar together until it reaches the hard boil stage (265 degrees).
Dip candy from first mixture into second mixture, then roll in peanuts while still hot.

Melt dark chocolate and dip rolls into melted chocolate
Place on parchment paper.