Butterfinger Ice Cream (dairy/gluten free)

I was being tempted everywhere by photos and commercials of delicious ice cream sundaes. Sundaes with chopped up candy bar, chocolate and caramel heaven.  I was a woman on a mission! I had to figure out if I could somehow duplicate those snickers and butterfingers that I loved so much and mash them up in delicious vanilla ice cream. To my suprise it wasn't that hard to find some amazing recipes that could help me in my quest for a dairy free and refined sugar free blizzard sundae!  I have had this butterfinger recipe for quite some time because it looked very difficult to make. The reviews were fantastic, if you could actually accomplish the task of using the candy thermometer correctly without burning the heck out of your yummy sauce.  So, I finally was brave enough to try and was shocked that it turned out the very first time.  I kept a very close eye on the thermometer.  It can not be heated above 300 degrees and I know it rises quickly so I stopped boiling it and removed it from the heat once it hit about 280 degrees.  It worked great and the end result was a delicious candy bar that didn't even need the chocolate coating!  I did add it to get the authentic butterfinger taste but I think next time I will leave some without the chocolate since it was so good! Please don't let this recipe intimidate you. It is so good and well worth the effort!

Ingredients:

• 1 cup pure maple syrup or honey ( I used maple syrup for a deeper, richer taste)
• 1/8 tsp cream of tartar
• 1 cup unsalted natural peanut butter
• 1/2 tsp sea salt
• 1-2 cups dairy/refined sugar free chocolate chips
• coconut oil for greasing the saucepan
• Recipe for Vanilla Ice Cream (just use the base recipe noted here and omit the butter and the pecans).

Instructions:

1. Pour the maple syrup into a small saucepan, and stir in the cream of tartar until dissolved. This is the ONLY time you will stir this mixture.
2. Attach the candy thermometer to the saucepan, making sure that the stem of it does not touch the metal sides or the bottom of the pot.  To prevent the maple syrup from boiling over, use your finger to spread coconut oil around the inner rim of the saucepan.
3. Bring to a boil, over low-medium heat and allow to heat up to 300 degrees F. This make take longer than you expected. Close to 10-15 minutes. Do not stir the mixture.
4. While the sweetener is boiling, measure out the peanut butter and salt.  You will want this ready to go when the maple syrup is done boiling.  
5. Line a baking sheet with parchment paper so it is ready when the time comes.
6. When the syrup has reached 300 degrees F, remove the pan from the heat immediately. It burns quickly after that so be sure to watch closely!
7. Quickly mix in the peanut butter and salt, stirring as fast as possible.  This will become difficult to stir as it cools.
8. Transfer the mixture to the parchment lined baking sheet and press into a flat sheet, according to your desired thickness.  Use an oiled knife to score the bars now as it is easier to cut them while they are still a bit warm.
9. Place the pan in the fridge or freezer to cool.
10. Melt the chocolate by your desired method and coat each side of the candy bar. Place them in the fridge for one hour before serving.

The genius who created this amazing recipe can be found here:http://detoxinista.com/2012/10/healthier-homemade-butterfingers/