Print

Homemade Big Hunk Candy Bars Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

This homemade Big Hunk Candy Bars recipe creates a delicious, chewy nougat candy packed with lightly salted peanuts and coated with a marshmallow-syrup mixture. Perfectly sweet and nutty, these candy bars are an indulgent treat that’s easy to make at home with simple pantry ingredients.

Ingredients

Scale

Peanut Layer

  • 16 ounces peanuts (lightly salted recommended)

Marshmallow Mixture

  • 3 (7 ounce) jars Kraft Marshmallow Creme
  • 2¼ cups light corn syrup
  • 2¼ cups sugar
  • 1½ teaspoons vanilla extract
  • 6 tablespoons butter, slightly melted
  • ¼ teaspoon salt

Instructions

  1. Prepare the Pan and Peanuts: Grease a large cookie sheet thoroughly with butter or shortening to prevent sticking. Spread the 16 ounces of lightly salted peanuts evenly across the greased cookie sheet to form a single layer.
  2. Set Up Marshmallow Base: In a large mixing bowl, place the 3 jars of Kraft Marshmallow Creme and set it aside for later use.
  3. Cook Syrup Mixture: In a large saucepan over medium-high heat, combine 2¼ cups light corn syrup and 2¼ cups sugar. Stir constantly with a wooden spoon until the mixture reaches a full boil. Attach a candy thermometer to the pan’s side and allow the mixture to heat to 290°F, the soft crack stage. Importantly, do not stir the mixture while it is heating to 290°F to avoid crystallization.
  4. Rest the Syrup: Remove the saucepan from heat and let the syrup stand undisturbed for 2 minutes to stabilize the temperature and consistency. Do not stir during this rest period.
  5. Combine with Marshmallow Creme: Pour the hot syrup carefully into the bowl containing the marshmallow creme without scraping down the sides of the pan. Stir vigorously with a wooden spoon until the mixture is smooth. Then add 6 tablespoons melted butter, 1½ teaspoons vanilla extract, and ¼ teaspoon salt. Stir thoroughly until the butter is completely incorporated and the mixture is uniform.
  6. Assemble the Candy Bars: Pour the marshmallow and syrup mixture evenly over the peanuts on the cookie sheet. Use a spatula or spoon to spread it out smoothly and cover the peanuts completely.
  7. Set and Cut: Allow the mixture to set at room temperature for about 3 hours until firm. To speed up setting, place in the refrigerator. Once set, cut into squares. For presentation, turn the candy bars upside down so the peanut side is visible. Wrap in waxed paper for storage or gifting.

Notes

  • Use a candy thermometer for accurate temperature measurement to reach the soft crack stage properly.
  • Do not stir syrup while heating to 290°F to prevent sugar crystallization.
  • Lightly salted peanuts balance the sweetness well; adjust nut saltiness to preference.
  • Setting time can be expedited by refrigerating the candy bars after assembly.
  • Wrap individually in waxed paper to keep bars fresh and prevent sticking.

Keywords: Big Hunk Candy Bars, homemade candy, marshmallow candy, peanut candy bars, nougat candy

Find it online: https://thehungrymason.com/homemade-big-hunk-candy-bars-recipe/