Food Scientist Makes Artisanal Butterfingers | Reclaiming Chocolates and Confections

#butterfingers

README

The recipe shown in this video is adapted from Greweling's Leaf Croquant recipe from his book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition.

Ingredients to make the peanut filling (form into a square; L: 18.5 cm; W: 18.5 cm):
338 g peanuts, toasted and salted
45 g Confectioners sugar
40 g honey

Ingredients to make the caramel (for into a rectangle; L: 42 cm; W: 22.5 cm)
405 g white granulated sugar (sucrose)
0.25 t lemon juice
54 g glucose syrup (I used corn syrup.)

Ingredients to enrobe the laminated candy
Dark chocolate, as needed

Video Chapters:
00:00 Introduction
02:44 How to make artisanal Butterfingers
10:25 Beauty shots

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References:
[1] Greweling, P. P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

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