I will admit that I was very distracted while making homemade Twix bars. (Within six hours, I had two papers to write and a class discussion to plan.) So I set the caramel on the stove and sat at the kitchen counter with my laptop, keeping one eye on the candy thermometer and the other on the merit of visitor participation in museum interpretation.
In the end, my papers were submitted, the class discussion went well, and the candy turned out delicious. The caramel is a little runny, but I just didn’t have the patience to get it to the right temperature!
Homemade Twix Bars
- 5 1/2 oz. (1 stick plus 3 tablespoons) unsalted butter, softened
- 2 1/4 cups sugar, divided
- 2 cups cake flour (see this tutorial to make your own cake flour)
- 1/2 teaspoon salt, plus more for sprinkling over the caramel layer
- 3/4 cup corn syrup
- 1/2 cup water
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup semi-sweet chocolate chocolate chips
- 2 Tbs. butter
Preheat the oven to 350° F. Spray a 9×13 baking pan and line with parchment paper. Spray the parchment.
In a large bowl, cream 5 1/2 oz. butter and 1/4 cup sugar until fluffy. Gradually add the flour and 1/4 tsp. salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.
Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.
Combine 2 cups sugar, corn syrup, and water in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with a damp pastry brush. Place the pot over medium-high heat and bring to a boil. Do not stir from this point on. Keep an eye on the pan; the mixture will be very bubbly.
When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300° F, remove the pan from the heat and let it sit for 1 minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add 1/4 tsp. salt and whisk until smooth.
Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with a bit of kosher salt. Allow to set. This will take about 2 hours.
Once the caramel layer has cooled, melt the chocolate chips and 2 Tbs. butter in the microwave. (Melt it slowly in 30 second intervals and stir well after each interval.) Once completely melted, pour over the caramel. Using an offset spatula, smooth the chocolate in a nice even layer.
Place in the refrigerator to set. Cut into desired shape and size and serve.
Source: Slightly adapted from Sherry Yard via Not Without Salt