How to Make Snickers Chocolate
Snickers chocolate was released in the 1920s and is still a worldwide success. Let's learn how to make this delicious treat at home today.
Equipment
- Stove
- Refrigerator
Ingredients
Base
- 3.5 oz of Chocolate semi-sweet, chopped (100 g)
Nougat
- 1/4 cup of Water 2 fl oz (60 mL)
- 1 and 1/3 cup of Sugar 8.5 oz (240 g)
- 1/4 cup of Corn Syrup 2.6 oz (75 g)
- 2 units of Egg White
- 5 tbsp of Unsweetened Peanut Butter 2.6 oz 75 g
Caramel
- 1/3 cup of Corn Syrup 3.5 oz (100 g)
- 1 cup of Sugar 6.3 oz (180 g )
- 7 oz of Warm Heavy Cream (200 g)
- 1 cup of Unsalted Peanuts roasted 4.9 oz (140 g)
- 1/2 tsp of Salt 0.07 oz (2 g)
- 1 tsp of Vanilla Extract 0.17 fl oz (5 mL )
Topping
- 12.3 oz of Chocolate semi-sweet, chopped (350 g)
Instructions
Base
- Take a 7.9 in x 7.9 (20 cm x 20 cm) baking tray and line it with parchment paper.
- Spread a little butter on the bottom and sides of the baking tray to adhere the parchment paper and make it easier to make the chocolate.
- Melt the chocolate in 30-second intervals in the microwave.
- When homogeneous, pour it into the bottom of the baking tray.
- Beat it a little to remove air bubbles and make it level.
- Chill while preparing the nougat.
Nougat
- In a saucepan with the heat off, add water, sugar, and corn syrup.
- Stir until everything is homogeneous and turn on low heat.
- When it starts boiling, let it simmer for about 10 minutes (always on low heat).
- Now start the test by pouring it into a bowl with water; it will form a hard candy.
- Meanwhile, put the egg whites in a mixer and beat until stiff peaks form.
- With the mixer on, increase to medium speed and start adding the sugar syrup in a drizzle over the egg whites.
- When finished adding it, increase the mixer speed and let it beat for about 4 minutes until the mixer bowl is warm and, when stop, you feel that it is firm and very elastic; YOU CAN PUT A LITTLE ON YOUR FINGERS AND PULL A THREAD.
- At this point, add the peanut butter and beat a little more just to mix.
- Attention: the nougat must be firm. If it is not, you can add a little more peanut butter and stir; it will harden.
- Pour it into the baking tray over the chocolate.
- As it is very firm, you will have to rub your fingers with cornstarch and delicately spread it.
- When finished, refrigerate while preparing the caramel.
Caramel
- In a saucepan over low heat, add corn syrup and sugar and wait for it to melt.
- After boiling, let it simmer for about 8 minutes until the bubbles start taking a little longer to burst and are larger, and the syrup is thicker.
- Add a little of the heated heavy cream and mix quickly.
- Be careful at this point, as it releases a lot of hot steam.
- Add the remaining heavy cream and mix.
- After boiling again, keep on low heat for another 15 minutes, stirring occasionally.
- To reach the right point, the caramel will start to release slightly from the bottom of the pan, the boiling becomes low in the pan, and you notice that it turns into a stretchy caramel, which takes a while to fall off the spatula, and when it falls a little, it takes a few seconds to dissolve in the mixture.
- Turn off the heat and add the peanuts, salt, and vanilla essence, and mix quickly.
- Take the baking tray from the refrigerator and pour the caramel mixture over the nougat.
- Return to the refrigerator until it sets well.
- Gently pull the parchment paper and transfer it to a cutting board.
- Carefully release the parchment paper from the caramel by gently pulling.
- Then transfer to a cutting board.
- Quickly cut the candy in half.
- And then in half again in the other direction.
- Then cut each part into 3 equal pieces, totaling 12 candies measuring 3.9 inch by 1.2 inch (10 cm x 3 cm).
Cobertura
- Melt the chocolate in 30-second intervals in the microwave.
- When homogeneous, place the chocolate candies on a rack with parchment paper underneath.
- Pour the chocolate over each candy and then remove it with the help of 2 spatulas and place it on top of a sheet of parchment paper.
- Make markings with a fork and then pull in the middle to create the pattern of the chocolate candy.
- Chill for 5 minutes in the refrigerator to set.
Notes
Tips:
– Valid to: keep at room temperature for up to 30 days.