Homemade Big Hunk

HOMEMADE BIG HUNK

This is a really easy candy recipe that makes a lot! The picture above is the big hunk wrapped in red cellophane. I was trying to be festive.

3 C peanuts
3 (7oz) jars marshmallow cream
2 1/4 C light corn syrup
2 1/4 C granulated sugar
1 1/2 tsp vanilla
6 TBSP butter
1/4 tsp salt

*Spray an 11x17 cookie sheet (with edges) with non stick cooking spray and sprinkle with peanuts. Set aside. Place marshmallow cream in a large bowl and set aside. In a medium large saucepan combine corn syrup and sugar. Place over medium heat stirring constantly until mixture comes to a boil. Stop stirring. Using a candy thermometer cook to 280 degrees or to a soft crack stage (syrup will make a soft crack sound when dropped into cold water and is hard but pliable when picked up with fingers). Remove syrup from heat and allow to cool for two minutes. While cooling add vanilla, butter and salt to marshmallow cream. Pour hot syrup over marshmallow cream and fold together. Pour over peanuts and spread evenly. Allow nougat to stand at room temperature for 3 hours or until firm. Cut into bite size pieces and wrap in wax paper or cellophane.

Corn syrup and sugar boiling. Just before removing from heat.

All cooled in the pan

I didn't have a candy thermometer so I tried to test it in cold water and thought I heard a soft crack. I think it could have been cooked a little longer though. It was really good and tasted just like a big hunk, except you didn't feel like you were going to break your teeth biting into it. It was very soft. When I twisted the ends of the cellophane, it didn't stay twisted so next time I might try wax paper instead and see if that works better. This was a pretty easy recipe and it makes a ton! I would definitely make this again.