Homemade Candy Bars - Chocolate Finns - Impatientfoodie.com Worth It Not Worth It

Worth It, Not Worth It: Homemade Candy Bars – Chocolate Finns

Worth It, Not Worth It: Homemade Candy Bars – Chocolate Finns

I’ve always wondered about candy making – Is it really as complicated as it seems? Whenever I see a show about candy manufacturing, it seems like it takes 1,001 instruments to make, like, one single brown M&M. I am quite clumsy, so I don’t trust myself around scalding hot sugar. But when my aunt Cynthia (who you met in this post), told me that she gets so much praise for her Chocolate Finns (AKA homemade candy bars) that she has started entering them into State Fairs, I was like, “OK, maybe I have to try this.”

[peekaboo_content]First, a confession: I kinda “cheated” with this recipe. I got lucky and was able to do some food prep work in a professional kitchen (as opposed to my tiny apartment kitchen). This means that I had access to all their amazing cooking paraphernalia LIKE THIS AMAZING LASER THERMOMETER. I almost messed up my “softball stage” step in the recipe because I went around the entire kitchen shooting everything and everyone with the laser thermometer – SO. FUN.  Anyway, back to question of candy bars:

  • Stage One was easy enough. The key with this first step is NOT to overcook the layer. So if you have an oven that runs hot, bring the baking time down by 1-2 minutes.
  • Stage Two– The softball stage is kind of a pain in the ass and I almost threw my dinky candy thermometer at the wall (completely useless and really horribly designed). The laser thermometer saved the day here and entertained me so much that I forgot about my frustration.
  • Stage Three was no fuss

I put my bars in the fridge overnight and when I woke up the following AM, I chopped them into bars (I MADE CANDY!) and dug in. The Chocolate Finns were excellent, but  -Jesus Christ! – they are RICH. I am not a huge sugar person and so digging into a Finn at 7AM wasn’t the best thing to eat for breakfast. If you love sugar, this might be the best thing ever.

So here is my conclusion: If you love candy and are curious to make your own candy bars, this is a recipe that is easy enough to follow and doesn’t yield an excessive mess to clean up. Additionally, you’ll get lots of praise, cause they are scrumptious and making your own candy bars is impressive. If you do decide to tackle this recipe, I highly recommend that you buy a laser thermometer (also a great dinner party convo starter) and a properly sized baking sheet (9×13”).

If this all sounds like a lot of hard work for some candy bars you could find at a deli, I don’t entirely disagree with you. Like I said, making your own candy bars is pretty Boss and I am really happy that I tried it, but I am not sure I would make them again (I’ll just play with my new laser thermometer instead).

VERDICT: THIS RECIPE IS WORTH IT IF YOU LOVE CANDY, BUT NOT WORTH IT IF YOU’RE NOT A HUGE SUGAR/CANDY PERSON.[/peekaboo_content][peekaboo]Content [/peekaboo] 

Recipe

Chocolate Finns AKA Homemade Candy Bars

-This recipe happens in 3  stages. Read through the whole ingredient list and instructions before diving in. If you want to attempt this (or any candy making) I really recommend that you buy a laser thermometer for this recipe and for kicks in general (see notes below)-

 

STAGE I

2 OZ. BAKING CHOCOLATE – UNSWEETENED

½ CUP BUTTER

2 EGGS BEATEN

1 CUP SUGAR

½ CUP FLOUR

1 CUP CHOPPED PECANS

1 TEASPOON VANILLA

  1. Line a 9×13” baking sheet with some parchment paper, leave a little bit spilling off the sides.
  2. Melt chocolate and butter together and cool.
  3. Add eggs then remaining ingredients to the melted chocolate.
  4. Spread in your lined 9×13″ sheet and bake for 10 minutes at 350′. DO NOT OVERCOOK.

 

STAGE II

1½  CUPS POWDERED SUGAR

½ CUP BUTTER

½ CUP WHIPPING CREAM (WHIPPING CREAM, NOT WHIPPED CREAM 😉

  1. Mix ingredients together and then cook to “softball stage” over medium/low heat (softball stage means a candy thermometer reaches 240F ).
  2. Spread over your baked layer.

STAGE III

2 OZ. UNSWEETENED CHOCOLATE

1 T BUTTER

  1. Melt together and spread carefully on top of powdered sugar mix.
  2. Cool in refrigerator for several hours until top chocolate layer is hard.
  3. Cut into small bars and store in refrigerator.

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