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Snackers Candy Bar

April 6, 2021Cole Whitney
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Glucose Powder

This candy bar is inspired by one of our childhood favorite treats- layers of nougat, caramel, peanuts all coated with chocolate… yeah you know the one we’re talking about!

Ingredients

  • Nougat:
  • 113g (¼ cup) Water
  • 14g (2 Tbsp) Egg White Powder
  • 800g (4 Cups) Sugar
  • 165g (1 ½ Cups) Glucose Powder
  • 118g (½ Cup) Water
  • 475g (1 ½ Cup) Honey
  • Caramel + Chocolate:
  • 220g (1 Cup) Brown Sugar
  • 69g (½ Cup + 2 Tbsp) Glucose Powder
  • 118g (½ Cup) Water
  • 113g (½ Cup) Butter
  • 2.5g (½ tsp) Salt
  • 40g (½ Cup) Heavy Cream
  • 375g (¾ Cup) Roasted Peanuts
  • 908g (2 Pounds) High Quality Dark Chocolate

Equipment

  • Stand Mixer
  • 2 heavy Bottom Medium Sized Pans
  • Two 4×4 Inch Flexible Mold
  • 1 Heavy Bottom Medium Sized Pans
  • Candy Thermometer
  • Instant Read Thermometer

Timing

Active Time: 1 Hour

Total Time: 2 Hours 30 Minutes

Yield

10 Bars or up to 40 Bite Sized Pieces

  • Prepare Egg White Powder & Heat Sugars

    In a stand mixer with a whisk attachment, combine the water and egg white powder  and whip on medium speed until it forms soft peaks.

    In a heavy bottom pan add the sugar, glucose powder and water and bring to a boil. Continue to cook until its 302°F.

    Meanwhile, place the honey in another pan on low heat. Once the sugar reaches 290°F, turn the Egg White Powder mix onto high speed.

  • Combine Hot Sugar with Egg White Powder, Set

    When the sugar reaches 302°F lower the Egg White Powder mix speed to medium and slowly pour the hot sugar into the mixture, being careful not to burn yourself. Once combined return to high speed.

    Turn the honey onto high heat and cook until 266°F.

    Begin mixing the egg whites again on medium speed and whip until for 1-2 minutes  and slowly pour the hot honey into the mixture, being careful not to burn yourself. Once combined return to high speed for 30 seconds.

    Pour into the flexible molds, about ½ – 1 inch in thickness. leave at room temperature to cool and set

  • Create Caramel

    In a heavy bottom pan add the brown sugar, glucose powder and water. Using the candy thermometer cook until 320°F

    Once temperature is reached, add the butter, salt and heavy cream and cook this mixture until 244°F. Once the temperature is reached, fold in the nuts.

    Pour this mixture over the nougat in the molds. Allow to cool and cut into desired shapes.

  • Temper Chocolate

    Finely chop the chocolate and place ⅔ of the chocolate in a double boiler.

    Stir the chocolate until its melted and remove from the saucepan from the heat. Place an instant read thermometer in the chocolate and and cook to 120°F.

    Remove from the heat, add the remaining chopped chocolate and stir until the temperature cools to 82°F.

    Return to the simmering saucepan of water and rewarm to 88F, stirring the entire time. Dip a piece of wax paper into the chocolate and examine it. If it dries quickly with a glossy finish and no streaks, the chocolate is tempered.

  • Coat Candy Bar In Chocolate

    Keep the chocolate warm during the next few steps.

    Pour 2 oz of chocolate onto a non-stick mat and spread it to about 1/8th inch thick.

    Place the nougat and caramel pieces on the warm chocolate and allow it to cool completely. The chocolate will set to the bottom of the nougat.

    Cut the chocolate and nougat pieces and peel them off the mat.

    Place the partially made candy bars on a cold wire rack and gently pour the chocolate over the top to enrobe the bars.

    Once covered remove the bars and place them on a piece of parchment paper and allow them to set fully before serving.

Summary
recipe image
Recipe Name
Snackers Candy Bar
Author Name
Modernist Pantry
Published On
2021-04-06
Preparation Time
1H0M
Total Time
2H30M
Average Rating
21star1stargraygraygray Based on 6 Review(s)

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ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
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