Food Scientist Makes Artisanal Butterfingers | Reclaiming Chocolates and Confections

#butterfingers README The recipe shown in this video is adapted from Greweling's Leaf Croquant recipe from his book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition. Ingredients to make the peanut filling (form into a square; L: 18.5 cm; W: 18.5 cm): 338 g peanuts, toasted and salted 45 g Confectioners sugar 40 g honey Ingredients to make the caramel (for into a rectangle; L: 42 cm; W: 22.5 cm) 405 g white granulated sugar (sucrose) 0.25 t lemon juice 54 g glucose syrup (I used corn syrup.) Ingredients to enrobe the laminated candy Dark chocolate, as needed Video Chapters: 00:00 Introduction 02:44 How to make artisanal Butterfingers 10:25 Beauty shots Artisanal Cadbury Creme Eggs video (https://youtu.be/lPDvxnqrPRI) Artisanal 3 Musketeers video (https://youtu.be/ceaa_DmJnTY) References: [1] Greweling, P. P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition Instagram: @withtrialanderror