This week I made attempted to make homemade snickers. Everything was going perfect until I forgot to cut the bars while the chocolate wasn't set. Duh. So I was left with a predicament of figuring out what to do with it. I mean they tasted wonderful but damn were they ugly. I was cranky already because Cupcake Bandit Madeline thought it would be fun to take a chunk right out of the middle of the nougat. Since I had insisted on doing everything from scratch I had no one to blame but myself. Next year I'm buying candy bar molds. Making the individual ingredients isn't really a problem..it's the construction. It's sticky and messy if you don't have the proper tools. In the mean time however we get to eat a outrageously good homemade snickers bar apple salad. Consider it a more user friendly candy apple. No stick but just as good. (Alright the stick would have made this far superior but I was feeling downcast at the time and questioning in my candy making abilities.) I say if you are going to do this salad just buy the snickers. If not then make these. They are awesome. If I hadn't been silly and let the chocolate firm set then these things would have rocked as candy bars. I'm probably going to make snickers ice cream from the left overs. Win/Win situations right here.
For the Nougat:
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup of water
1/8 tsp salt
3 egg whites, room temp
1/2 cup evaporated milk
1 tbs vanilla
In heavy bottom sauce pan combine sugar, corn syrup, and water with wooden spoon. Heat on the highest setting until your candy thermometer reaches 270F (hard ball stage) While you wait for your syrup to reach 270F, beat the egg whites (whisk attachment) until soft peaks from when you lift up your stand mixer head. Once your syrup is at the correct temp turn your stand mixer on med high. VERY slowly pour the hot syrup in the egg whites. At this point the egg whites are going to foam like crazy but down worry they'll soon go down..just keep pouring in a steady stream. Once all the syrup is in slow down stand mixer to low and pour in evaporate milk, vanilla, and salt. Next requires patience....turn up mixer on high and beat until it's about the consistency of whipped cream. Switch to beater attachment and continue beating on high until it forms a soft dough. Approximately 20 to 25 minutes. Once the dough has form smooth over waxed paper on cookie sheet and freeze.
For the "Caramel"
1 can of sweetened condensed milk
1/2 stick of butter
3 cups of salty roasted peanuts.
In heavy bottom saucepan melt butter on medium. Once the butter is melted add the SCM. Turn the heat up on high and beat it until the mixture is thick and pudding like. You have to constantly beat it or it WILL burn. Remove nougat from freeze and immediately spread caramel evenly over it. Then immediately cover with peanuts. The caramel will harden up sticking to the peanuts and nougat. Cut into sections that will form the candy bar.
For the Chocolate
2 cups semi sweet chocolate chips
1/2 cup butter scotch chips
3/4 cup smooth peanut butter.
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(double if covering the sides and bottom)
In bain marie or double boiler heat chips on low heat until mixture is smooth and even. Pour over top of candy. CUT IMMEDIATELY IF YOU ARE MAKING CANDY BARS. Once cut place the pieces on wax paper (on cookie sheet) and freeze again until hard. Dip again if making candy bars. Use spatula knife to smooth chocolate.
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