Description
This vegan Butterfingers recipe creates crunchy, peanut buttery bars coated in smooth vegan chocolate. Made without dairy or animal products, it uses crushed cornflakes for texture and a caramelized golden syrup sugar base cooked to the perfect hard crack stage for a satisfying bite. The mixture sets at room temperature before being dipped in melted chocolate for decadent homemade candy bars that are perfect for vegans and anyone craving a nostalgic sweet treat.
Ingredients
Scale
Dry Ingredients
- 42 g vegan cornflakes
- 170 g organic caster sugar
- 7.5 g baking soda
Wet Ingredients
- 100 g golden syrup (see notes)
- 50 ml water
- 5 ml vanilla extract
- 260 g smooth peanut butter
- 250 g vegan chocolate
Instructions
- Prepare Equipment and Ingredients: Gather all necessary equipment and measure ingredients precisely to ensure a smooth, quick cooking process when the honeycomb mixture is ready.
- Line Pan: Line an 8-inch square pan with parchment paper and set aside to prepare for setting the butterfinger mixture.
- Process Cornflakes: Place the vegan cornflakes in a food processor and blitz until they become a medium-fine crumb, adding a crunchy texture to the bars.
- Make Sugar Syrup: Combine caster sugar, golden syrup, and water in a medium-large saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring to avoid crystallization.
- Cook Syrup to Hard Crack Stage: Increase heat to medium-high and attach a candy thermometer. Cook the syrup until it reaches 149°C (300°F), approximately 15 minutes, watching closely to avoid burning.
- Heat Peanut Butter and Mix with Cornflakes: Place the peanut butter in a heat-resistant bowl over a double boiler. Whisk until smooth, then fold in the crushed cornflakes gently.
- Prepare Baking Soda Mixture: In a small bowl, combine the baking soda and vanilla extract, ensuring they are well mixed.
- Add Baking Soda Mixture to Syrup: When the syrup reaches the target temperature, quickly whisk in the baking soda-vanilla mixture carefully, as the mixture will bubble and be extremely hot.
- Combine Syrup with Peanut Butter Mix: Pour the hot syrup into the peanut butter and cornflakes mixture. Fold carefully until just combined, avoiding overmixing to maintain texture.
- Set Mixture in Pan: Transfer the mixture into the lined pan, pressing evenly using a spatula or flat-bottomed glass. Allow it to set at room temperature for 2 hours.
- Cut into Bars: After setting, remove the solid butterfinger block from the pan and carefully cut into bars with a sharp knife.
- Melt Chocolate and Coat Bars: Melt the vegan chocolate over a double boiler. Dip each bar into the melted chocolate using two forks to coat evenly. Place coated bars on parchment paper and allow to fully set at room temperature for 1-2 hours.
- Storage: Store the finished bars in an airtight container at room temperature. Avoid heat, cold, and moisture. They will keep fresh for 1-2 weeks.
Notes
- If golden syrup is unavailable, you can substitute with light corn syrup or a mixture of light molasses and corn syrup for similar texture and flavor.
- Ensure not to stir the sugar syrup after it begins boiling to prevent crystallization and grainy texture.
- Use a candy thermometer for accurate temperature control when cooking the sugar syrup to achieve the hard crack stage.
- Work quickly when mixing the baking soda and syrup as the reaction happens fast and the mixture can bubble vigorously.
- These bars are sensitive to moisture and temperature changes, so proper storage is essential for maintaining their crunch and chocolate coating.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Candy, Dessert, Candy Bars
- Method: Stovetop
- Cuisine: American
