Homemade Halloween: peanuts, caramel, and chocolate

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LA Times cooking columnist Ben Mims frankensteined his own versions of his two favorite candy bars — PayDay and Butterfinger. Photo by Myung J. Chun/Los Angeles Times

Home cooks perfected sourdough this spring. With trick or treating off the calendar this Halloween, it’s time to start making candy at home. Using sweet condensed milk, emulate the PayDay candy bar. A more difficult project is an at-home honeycomb for a flaky and salty version of Butterfinger. Along with steps for prep, tempering chocolate, and cleanup, Los Angeles Times cooking columnist Ben Mims shares the make-at-home recipes.

Credits

Host:
Evan Kleiman

Producers:
Joseph Stone, Laryl Garcia