Homemade Snickers Bars
From 55to64 15 years agoIngredients
- INGREDIENTS IN () ARE FOR MAKING HALF A RECIPE. shopping list
- peanut caramel shopping list
- 2 cups heavy whipping cream (1 cup) shopping list
- 1 1/2 cups light corn syrup (3/4 cup) shopping list
- 1 1/2 cups sifted sugar (3/4 cup) shopping list
- 1/2 cup packed light brown sugar (1/4 cup) shopping list
- 2 tablespoons unsalted butter, cut into 1/2” cubes (1 tablespoon) shopping list
- 1 tablespoon vanilla (1½ teaspoons) shopping list
- 3 1/2 cups salted, roasted peanuts (1 3/4 cups) shopping list
- peanut butter NOUGAT shopping list
- 2 cups light corn syrup (1 cup) shopping list
- 2 cups sifted sugar (1 cup) shopping list
- 1 cup packed light brown sugar (1/2 cup) shopping list
- 1/4 cup water (1/8 cup) shopping list
- 2 large egg whites, at room temperature (1 egg white) shopping list
- pinch of cream of tartar shopping list
- 2 1/2 cups chunk-style peanut butter (1 1/4 cups) shopping list
- 3/4 cup finely chopped, salted, roasted peanuts (3/8 cup) shopping list
- 1 tablespoon vanilla (1 1/2 teaspoons) shopping list
- chocolate COATING shopping list
- 3½ pounds chocolate couverture, tempered (1¾ pounds) shopping list
- If you don't want to temper the chocolate (and who does), get some chocolate "bark" coating chocolate in the baking section of your favorite major grocery store or at a store carrying candy making supplies, e.g. Wilton. shopping list
How to make it
- INSTRUCTIONS IN () ARE FOR MAKING HALF A RECIPE.
- MAKE THE PEANUT CARAMEL
- Line the bottom and sides of a 15½ x 10½ (9 x 9) jelly roll pan with heavy duty aluminum foil, leaving a 2” overhang on the short ends. Fold the overhang underneath the pan. Butter the bottom of the blade of an offset metal cake spatula.
- Lightly butter the sides of a heavy 3 ½ or 4 quart saucepan.
- Add the cream, corn syrup, sugars, butter and salt.
- Stir constantly with a wooden spoon, cook mixture over medium-low heat for 5 to 10 minutes, until the sugar crystals are completely dissolved. Wash down the sides of the pan occasionally.
- Raise the heat to medium and bring the mixture to a boil. Insert a candy thermometer and cook 30 to 40 minutes, stirring frequently until the thermometer registers 246°.
- Remove the pan from the heat and stir in the vanilla and peanuts.
- Pour the mixture into the prepared pan and spread with the buttered spatula.
- Set the pan of caramel on a wire rack for 2 to 3 hours or overnight to cool completely.
- MAKE THE PEANUT BUTTER NOUGAT
- Butter the bottom of the blade of an offset metal cake spatula.
- In a heavy 3 ½ to 4 quart saucepan, combine corn syrup, sugars, and water.
- Stir constantly over medium-low heat for 5 to 10 minutes. Wash down the sides of the pan occasionally.
- Raise the heat to medium and bring the mixture to a boil. Insert a candy thermometer and cook 18 to 22 minutes until the thermometer registers 246°. Do NOT stir during cooking process.
- When the syrup reaches 242° start beating the egg whites.
- Beat the egg whites until frothy. Add the cream of tartar. Increase the speed and continue beating until stiff shiny peaks form.
- Transfer the syrup from the pan into a heat resistant measuring cup.
- At low speed, pour the syrup down the side of the egg whites.
- Continue beating for 3 to 5 minutes until mixture forms a thick shiny ribbon.
- Remove the wire whip and replace with the paddle attachment.
- At low speed, beat in the peanut butter, peanuts and vanilla.
- Quickly scrape the nougat over the cooled caramel.
- Cover the surface with plastic wrap that has been lightly sprayed with canola or other vegetable oil and refrigerate for 2 to 3 hours, until the nougat is firm.
- Remove the pan of peanut caramel nougat from the refrigerator and leave at room temperature overnight.
- COAT THE CANDY BARS
- Remove plastic wrap from the surface of the nougat. Invert onto a cutting board. Re-invert so that the peanut butter nougat side is facing upwards. Cut the candy into serving pieces. Dip into couverture.. Set onto a chilled parchment covered cookie sheet to set.
The Rating
Reviewed by 5 people-
Omg its candy day in the kitchen hahaha nice one yummmmmmm
minitindel in THE HEART OF THE WINE COUNTRY loved it -
great fantastic recipe
momo_55grandma in Mountianview loved it -
yummy in the tummy....and how!!!!
jett2whit in Union City loved it
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