Named after baseball superstar Reggie Jackson, this chocolate/caramel/peanut candy is 100% worthy to bear his name.
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INGREDIENTS
15 caramels
200g (3/4 cup) of sweetened condensed milk
1/4 cup of butter
Some peanuts
11 oz (312g) of milk chocolate
SUPPLIES
A saucepan
A spatula
A lined cutting board
A spoon
A couple of precision dipping tools
DIRECTIONS
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir until the butter has melted, then add the caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars, and set them aside.
When they’ve cooled enough to handle, put some caramel on the lined cutting board. These are free form, so use as much as you’d like, and don’t worry about the shape.
Put them in the fridge to let the caramel firm up.
Press some peanuts into the caramel.
Melt or temper the chocolate, then spoon some over the caramel and peanuts.
Let them set until they’re firm enough to remove from the parchment. If the caramel is still too sticky, use something like an offset spatula to release them.
Dip the bottom of the bars into the melted chocolate, let the excess drain, then return them to the cutting board.
Leave them on the counter to set.
