So I made the vegan Honeycomb the other day and thought that I was on my way to figuring out Butterfingers. Strike that because along the way to achieving that I actually found myself creating Heath Bars. Homemade Vegan Heath Bars.Score (skor) n. To take a kitchen knife in order to show hard candy who is boss. (Or: To mark with lines or notches, especially for the purpose of keeping a record).
Making toffee or any hard candy that you will be cutting into specific pieces involves the candy process known as “scoring.” It’s a rather simple concept–basically before the candy becomes set and hard, you are marking where and what shape you desire for the candy. Once the candy comes out of the saucepan, you are allowing it to cool off for a brief moment. Once it breathes in the pan of your choosing, you are taking a knife to divide it into it’s shape. At this point the candy is still soft enough to allow the knife to glide through.
That, friends, is what scoring is all about. Easy right?
Now that you are one step closer to becoming the master candy-making machine that I know you all are, try out these Homemade Vegan Heath Bars and put your scoring skills to practice. I bet you won’t be able to stop eating at just one piece.Print
- 2/3 c. granulated sugar
- 1/3 c. nondairy butter
- 1/3 c. corn syrup (or use maple syrup or brown rice syrup)
- 1/3 c. water
- 1/3 c. peanut butter (or nut butter of choice)
- 2 1/2 tsp baking soda
- 1 tsp vanilla
For chocolate coating
- 1 c. nondairy chocolate chips, melted
- Take a 8×8 pan, line with parchment paper and set aside.
- In a medium saucepan, combine sugar, corn syrup, butter, and water together. Stir on medium heat until sugar is dissolved and butter has melted.
- Once the mixture is brought to a boil, place a candy thermometer inside and do not stir. You want the temperature to reach somewhere between soft and hard crack status (this will take around 10 minutes).
- At around 300 degrees, place the peanut butter into the saucepan and stir.
- Remove from heat and add the vanilla and baking soda. Pour into 8×8 pan.
- Allow the toffee to set for a couple of minutes. You will notice that the longer it sits, the harder it will become. You want to “score” (see post for definition) the candy before it completely sets so don’t waste too much time letting it cool.
- Let the toffee sit for an additional 15-20 minutes to completely cool.
- It should be easy at this point to break the scored candy pieces off.
- Dip each piece into the melted chocolate. Allow to set on a piece of parchment paper either on the kitchen countertop or if you are impatient like I am, place in freezer for several minutes.
- Serving Size: 1 piece
- Calories: 116
- Sugar: 10g
- Sodium: 157mg
- Fat: 6.5g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.4g