Homemade Snickers Bar
Recreating confectionary and chocolate bars is good fun, because you know exactly what you're aiming for and are set out to better it on flavour! This one achieves that! A homemade snickers bar.
- 400 g caster sugar
- 100 g liquid glucose
- 125 g honey
- 2 egg whites
- 400 g tin of caramel
- 200 g roasted, shelled peanuts
- 400 g milk chocolate
Heat caster sugar and liquid glucose to 135ºC.
Add in the honey and heat to 145ºC.
Whisk the egg whites to stiff peaks with the tablespoon of sugar as the liquid/honey mixture rises to 145ºC.
Pour the hot sugar into the stiff peaks as it whisks, then slow it down and continue whisking for 5 minutes as it cools.
Pour into a square silicon mould to cool completely.
Shell the peanuts.
Rub the nuts free of their papery shells and stir into the caramel.
Spread the thick caramel over the cooled nougat and put in the freezer to chill for an hour or so.
Cut To Shape
Turn the slab out onto a board and quickly cut the big square into bar sized pieces (your call on how big) and then sit them to a baking paper lined tray and return to the freezer.
Melt the milk chocolate and temper it (up above 50º, down to 27º, up to 30º… for milk) before spreading it over the bars whilst sitting on a wire rack and allow to set again. The fridge might speed this up, but with tempered chocolate it isn't necessary.
Share and tuck in!
Upturn the set bars and cover the base.
Leave to set on baking paper so that it doesn’t stick.
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