Let's make homemade snickers.
Down below in the description box, you'll find a
list of the ingredients and their amounts.
We need to begin by making the homemade nugget.
And I love these homemade snickers.
They're super delicious.
I think I like them even better than the real thing.
All right, on to the nugget.
But we want to start by doing is whipping up the egg white.
Now, this recipe is much easier to make if you have
a stand mixer.
But I'm going to show you how to do with a hand mixer.
Also, you will need a candy thermometer or some kind of a
thermometer for this.
Now, let's just take our egg, this one large egg here,
and we want to get just the white from this egg.
So separate the yolk and we'll just transfer the yolk back and
forth between the shell to get that yolk.
And you can save this yolk and use it for something else,
if you like.
Throw it in an omelet, do whatever you want with
it.
Okay.
Let's go ahead and just start beating these egg whites until
we have nice, stiff peaks.
Okay, so then when you take the betas out, you have little pigs
on there and they won't fall over.
That's what we mean by Stiff peaks.
And now we can set this aside for now.
We need to do the sugar part of the nugget.
And what we're going to do is we have two thirds cup of white
granulated sugar, one quarter teaspoon of salt,
one tablespoon of water, and then one third cup
of corn syrup.
And then we are going to heat this up and melt that to 255 to
260 degrees Fahrenheit, which is about 124
to 128 Celsius.
Over to the stovetop we go.
I have the heat set to medium heat and now we don't have to
constantly stir this at all.
We're just going to let it sit here and stir occasionally from
this part right here is going to take somewhere between six
and ten, 12 minutes, somewhere around there to get
it to the right temperature.
All right.
We are there.
And now we have the trickiest part of the nugget.
And we are going to barely drizzle this hot sugar into the
egg white just a little bit while we are mixing.
Okay.
And then we're going to make it for another about a
minute or so.
30 seconds to a minute.
Doesn't have to be exact.
So you can see why a stand mixer would come
in really handy.
All right.
And now we want to work fairly quickly here.
And I have these little bread loaf pans.
And I'm.
I like using these just because.
It comes out really well.
Little, really easy after the fact.
And I want to put about a third of each of this in
here evenly.
And each one of these and I did spray these pans with cooking
spray is pretty important.
You want to spray the pan with cooking spray.
And that is the nugget.
Okay.
So the really only complicated part is drizzling in that hot
sugar in at a slow pace.
You can just dump it all in.
Otherwise, it'll completely ruin it.
It'll cook the egg whites.
Now, our nugget is done.
It's really important.
We need to chill this nugget.
So put it in the fridge for at least 4 hours.
Sometimes I do it overnight before we can move on to
the caramel step.
Okay.
Into the fridge.
They go again about 4 hours or even overnight.
Once our nugget has cooled.
I left it in there overnight.
I really want that nugget to be nice and firm if it is really,
really soft, even after a night overnight.
And when you press it, if it's really soft, it means that that
sugar probably wasn't hot enough.
And so you really, really need to use a candy thermometer for
that sugar to make sure it's at the right temperature.
Okay.
And now I have caramel.
This is about 30 of the individually wrapped
Kraft caramels, and you can use homemade caramel.
I have a really nice homemade caramel recipe here on my
channel that I use for the caramel apples.
So if you want to make the caramel from scratch, I would
just have that caramel recipe on there.
And then what I'm going to do is I'm going to add about a
tablespoon and a half to two tablespoons of either heavy
whipping cream, half and half, or just whole milk
to my caramel.
And then I'm going to melt this in the microwave on bursts of
25 to 30 seconds and then stir.
30 seconds, 25 seconds and Mr.
.
Until it's nice and melted.
You could also put this in a pot and do it on the stovetop
over medium low heat.
If you don't want to use the microwave onto that step.
And once the caramel is melted, I am going to add
in my peanuts.
This is three quarters of a cup of lightly salted peanuts,
and those were roasted ahead of time.
So they just came that way.
Roasted.
And just add those to the caramel.
Great.
And then what we want to do is we want to.
Come over here to our nugget, and when you press on
it again, it should be firm.
Nice.
And then I'm just going to come in here and take some of this
caramel and put it right on top of that nugget.
Whoops.
And then we'll just spread it out.
So it goes on the top here.
And covers the top.
And then I'll do that with the rest of these.
Okay.
There we go.
And now back into the fridge.
These go for about 20 to 30 minutes.
You just want the caramel to firm up a little bit so we can
cut these up.
And then deployment chocolate on onto that step.
Once the caramel has set, it's time to cut them up and
diploma in chocolate.
So I have half of a bar of this candy coating from crow versus
a cheap candy coating bar.
And it's a half one.
So it's about 225 grams or about a cup worth.
And then I have a cup of Ghirardelli milk,
chocolate chips.
I'm going to add.
Now, you could use all chocolate chips if you want.
You can use chocolate bars.
It's totally up to you.
I like to use a combination of these two.
But there we go.
And I'm going to melt this in the microwave on bursts of 30
seconds and stir until it's nice and melted.
You can also do this with a double boiler on the stovetop,
if you like.
Time to melt the chocolate.
All right.
The caramel is kind of firm on top.
And then I have that melted chocolate.
Nice and runny.
What we want to do is we're going to take this.
We're willing.
We're going to do this one at a time.
Leave the other ones in the fridge while we work with this
and just kind of pull it away from the sides.
Kind of pops out of here like that.
And you notice they put a piece of parchment paper down.
Okay.
That way, the nugget on the bottom won't stick.
And then I'm just want to cut this.
And it might squeeze a little bit on the bottom of
the nugget.
You can also do it on the caramel side down this way.
Like that.
So it doesn't squeeze the nugget.
Just make sure you have parchment paper down,
because that's going to.
Make sure the caramel stick.
If I just put this on the cutting board,
that caramel might stick.
Okay.
Also, my knife.
I lightly sprayed it with cooking spray.
And then I'm going to take my chocolate.
I'll take one of these and just put it nugget side down.
Into the chocolate.
I mean, just take a fork and put it underneath.
Lightly tap it.
And we'll just put it right here.
But right there on a sheet pan lined with parchment paper or a
silicone baking mat.
Put that in there.
Give it a little tap.
And let it slide right off with a.
The fork there.
Don't worry about the edges down there.
We'll trim that later, once it forms.
Then once you're done dipping them, put them back in
the fridge until the chocolate.
That's probably 30 minutes or so onto that step.
And once the chocolate has set, we can eat them.
Or we could also trim off the edges.
Like, I'll take this one.
And I am using.
A glove here.
You just trim off the edges like that if you want.
Just to look at it, make it look a little bit nicer.
Pretty awesome.
And now I want to take one of these and cut into it and show
you what it looks like in the center.
And look at that.
No.
Get on the bottom and caramel on the top.
Really, really awesome.
There you go.
That is how you make homemade snickers.
Just a couple of things to keep in mind.
You really need that sugar to be really, really hot.
When you melt that, you can even go above to 55 to 260.
Just don't go above 300 Fahrenheit.
And what happens is that just makes that nugget a
lot more firm.
And sometimes if the nugget is too soft, when you put it in
the chocolate, then then you get kind of melts on the bottom
and kind of flattens out.
It just doesn't make the candy bar look as cool, but it'll
still taste exactly the same.
And there you go.
Homemade snickers, really easy to do.
They taste fantastic.
I think they taste better than the real thing.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me.
As always, if you have any questions, comments or
requests for him down below and I will get back to you as soon
as I can.
Thumbs up.
Now they're going to press it.
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my other videos.
Take care.
I'm going to dive into one of these.
This half right here?
Yeah.
Hmm.
Hmm hmm.
Hmm.
So for me.