In 1972 the company was sold to Peter Paul, manufacturers of Almond Joy and Mounds. The York Cone Company was originally established to make ice cream cones, but by the end of World War II the peppermint patty had become so popular that the company discontinued all other products. Kessler first concocted this minty confection. Repeat with the remaining ingredients, and then chill the candy bars until firm.Īt his candy factory In York, Pennsylvania, in the late 1930s, Henry C.
Carefully place the candy bar onto wax paper and remove the two forks. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Cover the candy bar with chocolate using two forks, one in each hand. Drop a candy bar center into the melted milk chocolate. Don't overcook the chips or the chocolate will burn and seize up on you.Ĩ. Repeat if necessary, stirring gently after each 30 seconds. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Place these bars into your refrigerator for an hour or two so that they firm up.ħ. Place the candy bar onto wax paper, and repeat with the remaining ingredients. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. The candy should have a solid layer of peanuts covering all sides. Paint more caramel onto the other side of the roll and press it down onto the peanuts. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Pour the peanuts onto a baking sheet or other flat surface. If you work fast this caramel will stay warm while you make the candy bars.Ħ. Stir often until the caramels melt completely, then turn off the heat. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Let the center rolls sit out for an hour or two to firm up.ĥ. Repeat with the remaining center candy mixture and place the rolls on wax paper. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2-inches long. Don't let it sit too long-you want the candy to still be warm and pliable when you shape it. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Keep mixing until the candy cools and thickens and can no longer be mixed. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Use a candy thermometer to bring the mixture to exactly 230 degrees F, stirring often, then turn off the heat.ģ. Save the remaining 1/2 cup of powdered sugar for later.Ģ. When the mixture is smooth, add 3/4 cup of powdered sugar. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat.
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