Homemade Big Hunk Candy Bars
These soft and chewy Big Hunk Candy Bars are even better than the store-bought version and so easy to make! Featuring marshmallow creme, peanuts, and a chewy nougat-like texture, they're the perfect sweet treat.
Ingredients
- - 16 ounces peanuts lightly salted
- - 3 7-ounce jars Kraft Marshmallow Creme
- - 2¼ cups light corn syrup
- - 2¼ cups sugar
- - 1½ teaspoons vanilla
- - 6 Tablespoons butter slightly melted
- - ¼ teaspoon salt
Instructions
- Prepare the Pan: Grease a large cookie sheet with butter or shortening. Spread the peanuts evenly over the greased cookie sheet.
- Prepare Marshmallow Base: In a large mixing bowl, add the marshmallow creme and set aside.
- Cook Sugar Mixture: In a large saucepan, combine the corn syrup and sugar over medium-high heat. Stir constantly with a wooden spoon until it comes to a boil. Clip a candy thermometer to the side of the pan and heat to 290°F (soft crack stage). Do not stir during this time.
- Let Rest: Once the mixture reaches 290°F, remove it from heat and let it stand undisturbed for 2 minutes.
- Combine Mixtures: Without scraping the sides of the pan, pour the sugar mixture into the marshmallow creme bowl. Stir with a wooden spoon until smooth. Add the butter, vanilla, and salt, and continue stirring until the butter is fully incorporated.
- Assemble the Candy: Pour the nougat mixture over the prepared peanuts and spread it evenly in the pan.
- Set and Serve: Let the candy set at room temperature for about 3 hours (or chill in the fridge to speed up the process). Once set, cut into squares and wrap in wax paper if desired. Flip the pieces upside down to show the peanut side.
Notes
- Do not stir the sugar mixture while it is heating to 290°F, as this will affect the final texture of the candy.
- Store candy in an airtight container for up to 1 week.
- For faster setting, refrigerate the candy.