Mise En Place:
1 tablespoon butter
¼ cup Dark Chocolate Powder
1 teaspoon baking soda
1 cup sugar
½ light corn syrup
¼ whipping cream
1 ¼ cup salted peanuts
Lightly butter a cookie sheet
Step 1: In a small bowl stir cocoa and baking soda
Step 2: Using a heavy bottom 2 quart saucepan – combine sugar, corn syrup & whipping cream.
Cook over medium Stir constantly to avoid scorching – continue until all sugar is dissolved
Step 3: Stir in peanuts. Continue cooking and stir frequently until mixture reaches 300F degrees on a candy thermometer or test by dropping a teaspoon amount into very cold water. If it separates into hard threads then the mixture is ready. If using a candy thermometer do not allow the bulb to contact or rest on bottom of the pan.
Step 4: Remove from heat. Immediately stir in cocoa & while hot quickly transfer mixture on the prepared cookie sheet. Using a wooden spoon spread on filling most of the pan with an ¼in in heightness.
Place the cookie sheet on a wire rack to cool.
Step 5: Once completely cooled cover with parchment or plastic wrap and gently hammer with a non-sharp food safe utensil. Use gloves or tongs to transfer in a tight storage container or goodie bag.
Food Safety: Always use food safe gloves or tongs to transfer ready-to-eat foods. Enjoy!
Recipes Reference: Hershey Chocolate Recipes
This is great for small party favors or an after dinner treat with coffee!