The snickers chocolate bar consists of nougat, caramel, peanuts and chocolate. It is one of the most popular candies in the world, and you can make it yourself!
2 egg whites
Sugar - 100 grams
Glucose - 100 grams
Honey - 50 grams
Water - 50 ml
Peanut butter - 15 grams
Peanuts - 80-100 grams
Salt - a pinch
Glucose - 200 grams
Cream - 400 ml
Sugar - 300 grams
Peanuts - 80-100 grams
Butter - 15 grams
Salt - a pinch
Milk chocolate - 450 grams (1 pound)
First, roast peanuts and remove their skins. Place 200 grams of peanuts in a baking pan, and bake for 5 minutes at 180°C. Cool, and remove the skins. Coarsely chop 100 grams. Set aside.
Make the soft dairy caramel: Place 300 grams of sugar and 400 ml of cream in a pan with high sides. Be careful, the caramel bubbles up! Bring to boil, stirring to dissolve the sugar. Add 200 grams of glucose syrup, and continue cooking stirring constantly, until the caramel reaches 110°C. Turn off the heat, add a pinch of salt and 15 grams of butter. Set aside to cool.
Make the nougat: chop the remaining 100 grams (3 oz) of the roasted and peeled peanuts. Chop the peanuts smaller than you did for the caramel filling. Place in a bowl.
Combine 50 grams of honey, 100 grams of glucose syrup, 50 ml of water and 100 grams of sugar in a saucepan and set over medium heat. Stirring constantly, bring to 130 – 140 °C.
When the mixture reaches 110°C,, start whipping 2 egg whites on medium speed in the bowl of a stand mixer until frothy. Add a pinch of salt.
When the syrup reaches 130 – 140°C, turn the speed onto high, and gradually add the hot syrup. Continue whipping for a few minutes until stiff. Reduce the speed to low, add 15 grams of peanut butter and the chopped peanuts.
Spread the cooled caramel filling on a sheet of parchment paper. Place a second sheet of parchment paper on top, and roll into a 1 cm thick rectangular. Remove the parchment paper.
Spread the nougat over the caramel and set aside for 48 hours, to dry.
After 48 hours, freeze the nougat and caramel for 20 minutes.
Remove from the freezer, and slice into 2 x 8 cm bars.
To cover the snickers with chocolate, it has to be tempered first. Tempering chocolate is the process of melting chocolate and then cooling it down, while following specific steps, to get the right type of cocoa butter crystals to form. Chocolate that has been tempered is glossy and has a sharp snap. Untempered chocolate will bloom and develop white spots and streaks. There are different ways to temper chocolate, but all of them are based on the same principles. In this recipe, we will temper the chocolate using the “seeding” method. If you don’t want to temper chocolate, just use compound chocolate, which does not contain cocoa butter.
Place 300 gramsof chocolate in a dry bowl. Set over simmering water, and melt, stirring gently. Heat to 41°C. The temperature range for this step is 40 – 45°C.
Remove from the heat. Add about 150 grams of chocolate that has already been tempered. A chocolate bar would be perfect for this. You could add it in one chunk or in small pieces. Keep adding chocolate and mixing it in, until all of the chocolate has melted. Stop adding chocolate when it stops melting. Remove;any unmelted chunks.
Place the bowl over simmering water and heat the chocolate to 29-31°C, stirring constantly. Be careful! If the temperature climbs above 31°C, you’ll have to start tempering all over again.
Use two forks to dip the snickers into the chocolate. Tap the forks against the edge of the bowl, to let the excess chocolate drip off. Shake a little to let the excess chocolate drip. Place on a sheet pan lined with parchment paper. Pipe chocolate on top, resembling the snickers pattern, using a parchment paper cone.