Now you can make this tasty treat in the comfort of your own Candy Kitchen!
RMC has an Amazon Storefront! If you see an ingredient or piece of equipment in a video and think you’d find it useful, click here and check it out. If you decide to purchase something in the storefront, I’ll receive a small percentage, but it won’t increase your price at all.
INGREDIENTS
11 oz. (312g) of white chocolate
20 caramels
1/2 cup (71 g) of roasted salted peanuts
4 Tbsp of heavy whipping cream
1/2 tablespoon of unsalted butter
1/2 teaspoon of vanilla extract
SUPPLIES
A couple of bowls
A scoop
A cutting board or baking pan
Some parchment
A spatula
A couple of precision dipping tools
DIRECTIONS
Line a cutting board or baking pan with parchment paper and apply a thin coat of butter or cooking spray.
Place the caramels, butter, and cream in a large, microwaveable bowl and microwave in 30-second increments, stirring in between, until melted and smooth.
Stir in the vanilla and peanuts until the peanuts are evenly coated.
Let the mixture cool to room temperature, stirring occasionally.
Drop scoopfuls of the peanut/caramel mixture onto the lined cutting board.
Place them in the freezer for a few hours or until set.
Melt the white chocolate, dip a candy into the chocolate, let it drain, then return it to the lined cutting board.
Repeat with the remaining candies, then refrigerate until set.
