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Candy Bar Fillings and Centers Recipe

American · Dessert · 20 min total

Create your own custom candy bar fillings with this versatile recipe, perfect for enrobing in chocolate or using as a truffle center.

Ingredients

• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 cup light corn syrup
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (optional)
• 1/2 cup mini marshmallows (optional)

Instructions

1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a small saucepan, combine heavy cream, butter, and corn syrup. Heat over medium-low until butter melts, stirring occasionally. Remove from heat and set aside.
3. In a medium heavy-bottomed saucepan, combine sugar, water, and salt. Cook over medium heat, swirling occasionally, until sugar dissolves and mixture reaches 240°F (115°C) on a candy thermometer.
4. Carefully pour the hot cream mixture into the sugar syrup (it will bubble up). Stir until smooth. Continue cooking over medium heat, stirring constantly, until mixture reaches 245°F (118°C) for a soft ball stage.
5. Remove from heat and stir in vanilla extract and any optional add-ins (nuts, marshmallows). Pour into prepared pan and let cool completely at room temperature, about 2 hours.
6. Once set, lift the filling from the pan using the parchment overhang. Cut into small squares or shape into balls for candy centers.

Tips

• For a firmer center, cook to 248°F (120°C).
• Store filled candies in an airtight container at cool room temperature for up to 2 weeks.
• Dip centers in melted chocolate for homemade candy bars.

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