Name: Homemade Big Hunk Candy Bars
Prep time: 195 min
Cook time: 15 min
Total time: 210 min
Ingredients: 16 ounces peanuts ( (I used lightly salted)); 3 (7 ounce) jars Kraft Marshmallow Creme; 2¼ cups light corn syrup; 2¼ cups sugar; 1½ teaspoons vanilla; 6 Tablespoons butter (slightly melted); ¼ teaspoon salt

Did you ever have a favorite food back when you were a kid? I did. I LOVED the Big Hunk candy bars. So much that we had to come up with our own homemade big hunk candy bars recipe that is buttery, creamy, crunchy and just downright fantastic!

I love the textures of this candy bar. The creaminess of the marshmallow and butter mixed with the crunch of the peanuts. Makes for the perfect salty and sweet snack!

When I make these, they honestly do not last long AT ALL! I have to make them up a day before if I am bringing them to an event or they will all disappear. My kids say it’s magic, but we all know better, though I may be a culprit as well. 😉

Ingredients needed to make Homemade Big Hunk Candy Bars.

Recipe Ingredient Notes

To make Homemade Big Hunk Candy Bars, you will need the following ingredients:

Peanuts
Kraft Marshmallow Creme
Light corn syrup
Sugar
Vanilla extract
Butter
Salt

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A sheet pan with peanuts spread out evenly.

A glass bowl filled with Marshmallow Creme and a rubber spatula. A jar of marshmallow creme in the background.

A pot with sugar and corn syrup, a candy thermometer and a wooden spoon.

How to make Homemade Big Hunk Candy Bars

Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet.
In a large mixing bowl put the marshmallow creme, and then set aside.
In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 290 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 290 degrees! (Trust me on this – do not stir while it’s reaching the 290 degrees)
Then remove from heat and let stand for 2 minutes (do not stir during this time – let it set undisturbed).
Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.
Pour into the prepared pan and spread evenly over the peanuts.
Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.

Adding sugar and corn syrup mixture to marshmallow creme in mixing bowl.

Marshmallow and sugar Mixture spread on top of peanuts on baking sheet.

Homemade Big Hunk Candy Bars cut into squares.

Storing and Other Tips

These store best in an airtight container in the fridge. You could pull them out about 15 minutes before serving.

You can also wrap them individually in waxed paper for serving or gift giving.

Be sure to not stir the mix while it is rising to the 290 degrees otherwise they will not turn out properly!

Enjoy More Delicious Copycat Candy Recipes

Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.

Homemade Big Hunk Candy Bars

4.88 from 31 votes

These soft and chewy Big Hunks are better than the store bought and so easy to make!

72 pieces

Prep Time 3 15

Cook Time 15

Total Time 3 30

Save Print Pin

Ingredients

▢ 16 ounces peanuts, (I used lightly salted)
▢ 3 (7 ounce) jars Kraft Marshmallow Creme
▢ 2¼ cups light corn syrup
▢ 2¼ cups sugar
▢ 1½ teaspoons vanilla
▢ 6 Tablespoons butter, slightly melted
▢ ¼ teaspoon salt

Equipment

Instructions

Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet.
In a large mixing bowl put the marshmallow creme, and then set aside.
In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 290 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 290 degrees! (Trust me on this – do not stir while it's reaching the 290 degrees)
Then remove from heat and let stand for 2 minutes (do not stir during this time – let it set undisturbed).
Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.
Pour into the prepared pan and spread evenly over the peanuts.
Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.

Notes

Be sure to not stir the mix while it is rising to the 290 degrees otherwise they will not turn out properly!

Nutrition

Calories: 124 kcal · Carbohydrates: 22 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 3 mg · Sodium: 24 mg · Potassium: 48 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 29 IU · Calcium: 8 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe adapted from Just Get Off Your Butt and Bake

Questions & Reviews

Lissa says:

I used to eat Big Hunk candy bars when I was little. Your candy bar actually looks better. http://askmelissaanything.blogspot.com/

Taylor says:

Thiis looks delicious!! I love candy without chocolate! Taylor http://tspoonfulofsugar.com

Carrie says:

These look great! A question about the peanuts...do they need to be raw? I know with peanut brittle they have to be raw so they don't burn in the candy mixture. Just want to be sure.

Sharon says:

Ooh! I love Big Hunks, but since I found out I am allergic to peanuts, I haven't been able to eat them :( Now I can make them and substitute cashews or some other yummy nut. Thank you! Can't wait to try these.

Cyd says:

You could also add in chopped gum drops and then it tastes like those delicious white nougat candies that are in Brachs Pick a Mix!

Cyd says:

These don't have to be raw because you don't cook them with the candy mixture. The peanuts are spread out in the cookie sheet then you pour the white nougat over the top.

Chris says:

I used to make these when my divinity didn't set up. Lol.

Melanie says:

Thank you!! I loved Big Hunk, haven't had one in ages! Now I can, whenever I feel like it!

Betty says:

These sound wonderful, but I'm curious why you don't scrape the sides of the pan as you pour the hot syrup into the marshmallow cream. Does that not leave a real mess in the pan to be cleaned out?

Cyd says:

As soon as you stir it or scrape the pan it sets up. Just use what pours out of the pan, which is most of the nougat.

Jane says:

My sister is the person that always makes the sweets for everyone you never know what you are gonna get when you go to her house so, am gonna send it to her and, another sister....Thank you, we all love these and, I like the one with gum drops too. ...Thank you again.

Nancy McLain says:

A question about the temperature. I live about 4500 feet above sea level. Should I adjust the temperature for the candy thermometer?

Joan Ray says:

Do adjustments need to be made due to high humidity

Danica says:

What size jar of marshmallow cream?

collette says:

i can hardly weight to make this recipe ---i'm not good at using the candy thermometer but i guess i'll have to with this recipe ---i lost a lot of fillings with the big hunk best to you and thaks collette

Cyd says:

Marshmallow cream comes in 7 ounce jars. So you need 3 jars to get 21 ounces.

Cyd says:

We have only made this here at our home, which is quite dry.

Cyd says:

We are at 4800 feet above sea level when we made this recipe post. You should be fine.

Steve says:

I made this and it does taste pretty good. However, it took a long time to get to the soft crack temp, and then after 3 hrs it did not set up, so I froze it. I break off pieces when I want to eat some and they are good. However, it has a low melting point. If you take it out of freezer it will literally melt all the pieces together into a solid at just 75 degrees room temperature. Hold in hands and melts right away. Not sure if I did anything wrong, but it would be good if I did not have to leave it in the freezer until last second.

Maiya says:

My son is allergic to food dye (which is in marshmallow creme) but not in some marshmallows. Do you think substituting melted marshmallows would work in place of the creme? Thanks!

Venna says:

Thank you for the delicious Big Hunk recipe. It will become a family favorite.

Cyd says:

Hi Maiya. We have only used marshmallow creme when making this recipe. I'm just going to show you this that I found on google - Marshmallow cream is a whipped, spreadable version of puffy marshmallows used in making fudge, frostings and other confections. Equivalents: 7 oz. jar, 2 1/8 cups Substitutions: For 1 cup marshmallow cream heat 16 large or 160 miniature marshmallows + 2 tsp corn syrup in the top of a double boiler. Not sure how it will all turn out but it sounds like it might work. Good luck! Keep us posted!

Karen says:

I made the marshmallow creme. perfecto. don't have to buy it anymore and it makes a lot more than a 7oz jar!

kerry says:

oh I love those candies

Jim says:

WOW!!!

lori says:

i love big hunk bars, love the nougat and prefer the ones without the candy bits so this one is great. i live in canada and we don't sell them here. now instead of getting friends to be my mules and bring it home for me i can try to make it myself. and i'll try the marshmallow diy also. another great recipe is take one jar of the marshmallow fluff, mix with one brick of philly cream cheese and wow instant fruit dip...so yummy and easy too!

Jeanie says:

Could you tell me approximately how long it takes to reach 280 degrees? Thank you!

Josh P says:

These taste delicious, however, when left at room temperature, this melts to a taffy consistency which makes it difficult to handle, store and eat. I followed the temperature limits and all recipe instructions to a tee. Should I let the boiling mixture heat higher than 280 degrees? I would also recommend using a very large cookie sheet or even two. I used one 18x26 and mine were very thick and very hard to chop.

Cyd says:

Ours went a little softer but not bad. We cut it up and wrapped it in waxed paper right after taking it out of the fridge and had no problems. You could try cooking it a little higher than 280 degrees and see if that helps. But we have only done it to 280 (soft crack stage). We have always made this in an 13 x 18 inch pan.

Cyd says:

It's hard to say by minutes because every stove top heats up differently. Here is a simple test if you don't have a candy thermometer. Soft Crack 270°F ? 290°F / 135°C ? 145°C Drop a teaspoon of syrup into cold water. At the soft crack stage, it separates into hard thread but they are not brittle. When removed from the water these threads cannot be formed into a ball but will bend slightly before they break Hope this helps!!

Kelli says:

What is the best way to store this, and how long will it keep?

Cyd says:

They store best in an airtight container in the frigde. You could pull them out about 15 minutes before serving for a party or sneak a piece or two all day long!

susi wingo says:

just like everyone else I LOVED Big Hunk bars. Thanks so much. anything with marshmallows!!!

Donna Jaco says:

These are fabulous! My sisters and I loved these as kids. I made them for my sister's birthday the other day and they taste exactly like the real thing, but better! Softer. I used lightly salted peanuts and they were perfect. Thanks for the recipe!

Cyd says:

Hi Donna!! So glad that your sister liked them! :)

Kristin says:

Hi! Silly question, but....how the heck do you clean your pots after making this stuff? I put it directly in the sink with hot water and the syrup/sugar mixture completely sized in the pot and it's now hard as a rock :/ Any suggestions? Thanks for the great recipe!

dj says:

I've made this before and I absolutely love it. I will make more this Christmas.

Cyd says:

Thanks for taking the time to comment on the Homemade Big Hunk Candy Bars. They are perfect for the holidays. Merry Christmas!

Darlene says:

I love Big Hunk.. bought them in California. Oklahoma I'm in Missouri and you can't find them here. So I order them. But now I can make them when I start craving them. Thanks for sharing

Donna says:

How do you store these? Can you vacuum seal these and store in fridge or freezer

Cyd says:

We didn't store them for long because we ate them. Store them in an airtight container. They store great in the fridge, so I'm sure the freezer will work great too.

Sue says:

Ooh pretzels would be good.

Beeman says:

I had the same problem as a couple of others had, that it got too soft at room temp. I made this for a supper at church and by the time we got around to eating it was melting off the sides of the serving platter. Next time I'll go higher than 280. I threw the whole batch out because anything, waxed paper or whatever, would stick so tightly that pieces of the paper had to be picked off. And, yes, my candy thermometer is accurate. I checked it.

Kandace says:

What can I use instead of butter to make these vegan?

Vicki Kirksey says:

I love, love, love Big Hunks so I'll have to try this. I noticed several people commented that their recipe was soft and that they only cooked it to 280 on candy thermometer, but your recipe says 290. That may be why theirs was softer. 10 degrees makes a difference.

Markie Eagar says:

So so yummy! Thank you! How long do these typically stay good for? Can I save some for a couple weeks?

Cyd says:

Place them in an airtight container and put in the fridge. They should be fine for a week or so.

Elbert Jones says:

I've loved big Hunks for years. But they are now even better. You should try MICROWAVING a piece of one for about 20 seconds. Then eat it.

Cyd says:

That sounds delicious!! We'll definitely try it!

Amanda Alejandro says:

I just made these! So DELICIOUS. Just like the original except better because they're softer & fresh. Made them with vegan butter and they turned out perfect. Thanks for an incredible recipe.

Momma Cyd says:

Hi Amanda. I'm so glad you liked them. We love a good Big Hunk Candy Bar.

Michelle says:

This recipe was spot on! My parents loved them. Asked when I'll be making them again. This is a keeper. Can't wait to check out your other recipes. :)

Dale says:

I do love these, but omg their so sticky. I have to freeze them and as soon as they thaw their super sticky again. Any suggestions?

Momma Cyd says:

They are a sticky candy. But you could try boiling it just a little longer.

Judy says:

You can't make these vegan, even with a vegan margarine. Marshmallow creme contains egg whites, and egg whites in some form or another are required when making nougat. I've seen recipes for vegan nougat that contain aquafaba (bean liquid), but I've never tried any of them.

Julie says:

We have made these Big Hunk candy bars a few times now. We love them!! Thank you for sharing. https://sweeterwithsugar.com

John says:

I just made this and my nougat wont set completely and stays real sticky. What did I do wrong.

Momma Cyd says:

You could try boiling it for just a little longer when it reaches 290 degrees to see if that would help it set up better.

Mary says:

Are you sure soft crack temp is 190*?

Momma Cyd says:

Soft crack stage occurs at 270-290 degrees F.

Tonia Vallejo says:

I live this recipe! Thanks a bunch for ] posting it!

Laurie says:

I really like this recipe! I would like to know if it can be cut in half?

Peg. Please do not send me emails says:

Very tasty, but pouring that marshmallow over peanuts harder than expected. Also had to set overnight before I could try to cut into strips and then into pieces. But still very tasty. A indication of the size of pan to use could have been helpful. My pan to big and I had some of the nougat without the peanuts. But still very tasty.

Momma Cyd says:

These can be a little tricky and you have to work fast!

Momma Cyd says:

Yes this recipe can be cut in half.

Lisa says:

This turned out great. I used clear vanilla extract instead of the regular kind and the color of the candy was a bright white like the marshmallow crème. It looked and tasted great.

Barb oliekan says:

Made this twice now very delicious taste just like the original candy everyone loves it can’t keep it at home they all want to take it home thank you for sharing

Momma Cyd says:

So glad you liked it! Nothing like childhood memories of a Big Hunk Candy bar!!

Dave says:

We made this a couple of years ago and I put some of the wrapped bars in my winter coat. We moved to a new home and 7 years later it was cold enough to wear that winter coat again. To my delight, I found a delicious surprise in the pockets ! They were a bit hard, BUT still DELICIOUS ! I just sucked on them Thank you ! We are now making them again, and I promise they won't be around for 7 years this time ! Thank you

Momma Cyd says:

That is amazing!!

McKenzie Kennedy says:

These are SO good! I highly recommend! People ask me to make them ALL the time. Apparently I have more patience than they do. 😂 2 suggestions: silicone molds and buy candy wrappers from Amazon. They save so much time!

Megan says:

They haven’t fully set yet (I’m sure they will!) but I wanted to review now because of the incredible instructions. I was a little intimidated, as I’m fairly new to any candy making. I appreciated the thorough directions! Side note: I actually cut this recipe into 1/3 and it turned out fantastic. It covered about 2/3 of a classic (small-ish) cookie sheet.

Momma Cyd says:

Thank you Megan!!

Jami says:

This is not a Big Hunk recipe. Butter and Marshmallow Creme is not in the candy. It's basically egg whites, sugar, corn syrup and a touch of vanilla and peanuts. You can add a bit of coconut oil for extra chewiness.

Bobbi @ Six Sisters says:

This is just our version of a similar candy that we enjoy. Feel free to make whichever recipe you enjoy most!

Amy says:

Made these for a bday gift for my Mom as she loves the store version. I think these may be better! Just delicious! Thank you for another fantastic recipe.

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Lissa says:

I used to eat Big Hunk candy bars when I was little. Your candy bar actually looks better. http://askmelissaanything.blogspot.com/
Taylor says:

Thiis looks delicious!! I love candy without chocolate! Taylor http://tspoonfulofsugar.com
Carrie says:

These look great! A question about the peanuts...do they need to be raw? I know with peanut brittle they have to be raw so they don't burn in the candy mixture. Just want to be sure.
Sharon says:

Ooh! I love Big Hunks, but since I found out I am allergic to peanuts, I haven't been able to eat them :( Now I can make them and substitute cashews or some other yummy nut. Thank you! Can't wait to try these.
Cyd says:

You could also add in chopped gum drops and then it tastes like those delicious white nougat candies that are in Brachs Pick a Mix!
Cyd says:

These don't have to be raw because you don't cook them with the candy mixture. The peanuts are spread out in the cookie sheet then you pour the white nougat over the top.
Chris says:

I used to make these when my divinity didn't set up. Lol.
Melanie says:

Thank you!! I loved Big Hunk, haven't had one in ages! Now I can, whenever I feel like it!
Betty says:

These sound wonderful, but I'm curious why you don't scrape the sides of the pan as you pour the hot syrup into the marshmallow cream. Does that not leave a real mess in the pan to be cleaned out?
Cyd says:

As soon as you stir it or scrape the pan it sets up. Just use what pours out of the pan, which is most of the nougat.
Jane says:

My sister is the person that always makes the sweets for everyone you never know what you are gonna get when you go to her house so, am gonna send it to her and, another sister....Thank you, we all love these and, I like the one with gum drops too. ...Thank you again.
Nancy McLain says:

A question about the temperature. I live about 4500 feet above sea level. Should I adjust the temperature for the candy thermometer?
Joan Ray says:

Do adjustments need to be made due to high humidity
Danica says:

What size jar of marshmallow cream?
collette says:

i can hardly weight to make this recipe ---i'm not good at using the candy thermometer but i guess i'll have to with this recipe ---i lost a lot of fillings with the big hunk best to you and thaks collette
Cyd says:

Marshmallow cream comes in 7 ounce jars. So you need 3 jars to get 21 ounces.
Cyd says:

We have only made this here at our home, which is quite dry.
Cyd says:

We are at 4800 feet above sea level when we made this recipe post. You should be fine.
Steve says:

I made this and it does taste pretty good. However, it took a long time to get to the soft crack temp, and then after 3 hrs it did not set up, so I froze it. I break off pieces when I want to eat some and they are good. However, it has a low melting point. If you take it out of freezer it will literally melt all the pieces together into a solid at just 75 degrees room temperature. Hold in hands and melts right away. Not sure if I did anything wrong, but it would be good if I did not have to leave it in the freezer until last second.
Maiya says:

My son is allergic to food dye (which is in marshmallow creme) but not in some marshmallows. Do you think substituting melted marshmallows would work in place of the creme? Thanks!
Venna says:

Thank you for the delicious Big Hunk recipe. It will become a family favorite.
Cyd says:

Hi Maiya. We have only used marshmallow creme when making this recipe. I'm just going to show you this that I found on google - Marshmallow cream is a whipped, spreadable version of puffy marshmallows used in making fudge, frostings and other confections. Equivalents: 7 oz. jar, 2 1/8 cups Substitutions: For 1 cup marshmallow cream heat 16 large or 160 miniature marshmallows + 2 tsp corn syrup in the top of a double boiler. Not sure how it will all turn out but it sounds like it might work. Good luck! Keep us posted!
Karen says:

I made the marshmallow creme. perfecto. don't have to buy it anymore and it makes a lot more than a 7oz jar!
kerry says:

oh I love those candies
Jim says:

WOW!!!
lori says:

i love big hunk bars, love the nougat and prefer the ones without the candy bits so this one is great. i live in canada and we don't sell them here. now instead of getting friends to be my mules and bring it home for me i can try to make it myself. and i'll try the marshmallow diy also. another great recipe is take one jar of the marshmallow fluff, mix with one brick of philly cream cheese and wow instant fruit dip...so yummy and easy too!
Jeanie says:

Could you tell me approximately how long it takes to reach 280 degrees? Thank you!
Josh P says:

These taste delicious, however, when left at room temperature, this melts to a taffy consistency which makes it difficult to handle, store and eat. I followed the temperature limits and all recipe instructions to a tee. Should I let the boiling mixture heat higher than 280 degrees? I would also recommend using a very large cookie sheet or even two. I used one 18x26 and mine were very thick and very hard to chop.
Cyd says:

Ours went a little softer but not bad. We cut it up and wrapped it in waxed paper right after taking it out of the fridge and had no problems. You could try cooking it a little higher than 280 degrees and see if that helps. But we have only done it to 280 (soft crack stage). We have always made this in an 13 x 18 inch pan.
Cyd says:

It's hard to say by minutes because every stove top heats up differently. Here is a simple test if you don't have a candy thermometer. Soft Crack 270°F ? 290°F / 135°C ? 145°C Drop a teaspoon of syrup into cold water. At the soft crack stage, it separates into hard thread but they are not brittle. When removed from the water these threads cannot be formed into a ball but will bend slightly before they break Hope this helps!!
Kelli says:

What is the best way to store this, and how long will it keep?
Cyd says:

They store best in an airtight container in the frigde. You could pull them out about 15 minutes before serving for a party or sneak a piece or two all day long!
susi wingo says:

just like everyone else I LOVED Big Hunk bars. Thanks so much. anything with marshmallows!!!
Donna Jaco says:

These are fabulous! My sisters and I loved these as kids. I made them for my sister's birthday the other day and they taste exactly like the real thing, but better! Softer. I used lightly salted peanuts and they were perfect. Thanks for the recipe!
Cyd says:

Hi Donna!! So glad that your sister liked them! :)
Kristin says:

Hi! Silly question, but....how the heck do you clean your pots after making this stuff? I put it directly in the sink with hot water and the syrup/sugar mixture completely sized in the pot and it's now hard as a rock :/ Any suggestions? Thanks for the great recipe!
dj says:

I've made this before and I absolutely love it. I will make more this Christmas.
Cyd says:

Thanks for taking the time to comment on the Homemade Big Hunk Candy Bars. They are perfect for the holidays. Merry Christmas!
Darlene says:

I love Big Hunk.. bought them in California. Oklahoma I'm in Missouri and you can't find them here. So I order them. But now I can make them when I start craving them. Thanks for sharing
Donna says:

How do you store these? Can you vacuum seal these and store in fridge or freezer
Cyd says:

We didn't store them for long because we ate them. Store them in an airtight container. They store great in the fridge, so I'm sure the freezer will work great too.
Sue says:

Ooh pretzels would be good.
Beeman says:

I had the same problem as a couple of others had, that it got too soft at room temp. I made this for a supper at church and by the time we got around to eating it was melting off the sides of the serving platter. Next time I'll go higher than 280. I threw the whole batch out because anything, waxed paper or whatever, would stick so tightly that pieces of the paper had to be picked off. And, yes, my candy thermometer is accurate. I checked it.
Kandace says:

What can I use instead of butter to make these vegan?
Vicki Kirksey says:

I love, love, love Big Hunks so I'll have to try this. I noticed several people commented that their recipe was soft and that they only cooked it to 280 on candy thermometer, but your recipe says 290. That may be why theirs was softer. 10 degrees makes a difference.
Markie Eagar says:

So so yummy! Thank you! How long do these typically stay good for? Can I save some for a couple weeks?
Cyd says:

Place them in an airtight container and put in the fridge. They should be fine for a week or so.
Elbert Jones says:

I've loved big Hunks for years. But they are now even better. You should try MICROWAVING a piece of one for about 20 seconds. Then eat it.
Cyd says:

That sounds delicious!! We'll definitely try it!
Amanda Alejandro says:

I just made these! So DELICIOUS. Just like the original except better because they're softer & fresh. Made them with vegan butter and they turned out perfect. Thanks for an incredible recipe.
Momma Cyd says:

Hi Amanda. I'm so glad you liked them. We love a good Big Hunk Candy Bar.
Michelle says:

This recipe was spot on! My parents loved them. Asked when I'll be making them again. This is a keeper. Can't wait to check out your other recipes. :)
Dale says:

I do love these, but omg their so sticky. I have to freeze them and as soon as they thaw their super sticky again. Any suggestions?
Momma Cyd says:

They are a sticky candy. But you could try boiling it just a little longer.
Judy says:

You can't make these vegan, even with a vegan margarine. Marshmallow creme contains egg whites, and egg whites in some form or another are required when making nougat. I've seen recipes for vegan nougat that contain aquafaba (bean liquid), but I've never tried any of them.
Julie says:

We have made these Big Hunk candy bars a few times now. We love them!! Thank you for sharing. https://sweeterwithsugar.com
John says:

I just made this and my nougat wont set completely and stays real sticky. What did I do wrong.
Momma Cyd says:

You could try boiling it for just a little longer when it reaches 290 degrees to see if that would help it set up better.
Mary says:

Are you sure soft crack temp is 190*?
Momma Cyd says:

Soft crack stage occurs at 270-290 degrees F.
Tonia Vallejo says:

I live this recipe! Thanks a bunch for ] posting it!
Laurie says:

I really like this recipe! I would like to know if it can be cut in half?
Peg. Please do not send me emails says:

Very tasty, but pouring that marshmallow over peanuts harder than expected. Also had to set overnight before I could try to cut into strips and then into pieces. But still very tasty. A indication of the size of pan to use could have been helpful. My pan to big and I had some of the nougat without the peanuts. But still very tasty.
Momma Cyd says:

These can be a little tricky and you have to work fast!
Momma Cyd says:

Yes this recipe can be cut in half.
Lisa says:

This turned out great. I used clear vanilla extract instead of the regular kind and the color of the candy was a bright white like the marshmallow crème. It looked and tasted great.
Barb oliekan says:

Made this twice now very delicious taste just like the original candy everyone loves it can’t keep it at home they all want to take it home thank you for sharing
Momma Cyd says:

So glad you liked it! Nothing like childhood memories of a Big Hunk Candy bar!!
Dave says:

We made this a couple of years ago and I put some of the wrapped bars in my winter coat. We moved to a new home and 7 years later it was cold enough to wear that winter coat again. To my delight, I found a delicious surprise in the pockets ! They were a bit hard, BUT still DELICIOUS ! I just sucked on them Thank you ! We are now making them again, and I promise they won't be around for 7 years this time ! Thank you
Momma Cyd says:

That is amazing!!
McKenzie Kennedy says:

These are SO good! I highly recommend! People ask me to make them ALL the time. Apparently I have more patience than they do. 😂 2 suggestions: silicone molds and buy candy wrappers from Amazon. They save so much time!
Megan says:

They haven’t fully set yet (I’m sure they will!) but I wanted to review now because of the incredible instructions. I was a little intimidated, as I’m fairly new to any candy making. I appreciated the thorough directions! Side note: I actually cut this recipe into 1/3 and it turned out fantastic. It covered about 2/3 of a classic (small-ish) cookie sheet.
Momma Cyd says:

Thank you Megan!!
Jami says:

This is not a Big Hunk recipe. Butter and Marshmallow Creme is not in the candy. It's basically egg whites, sugar, corn syrup and a touch of vanilla and peanuts. You can add a bit of coconut oil for extra chewiness.
Bobbi @ Six Sisters says:

This is just our version of a similar candy that we enjoy. Feel free to make whichever recipe you enjoy most!
Amy says:

Made these for a bday gift for my Mom as she loves the store version. I think these may be better! Just delicious! Thank you for another fantastic recipe.