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hello and welcome back to my ridiculous
candy shop in a while today I'm going to
show you how to make quick homemade DIY
stupid easy
what is the slips a Twix is a finger of
milk chocolate covering shortbread and
gooey gooey caramel first be sure the
shortbread needs to be rich and crumbly
and for that reason we need lots of cold
butter diced up and rubbed into two
types of flour plain flour and falls out
and stir through the sugar every
Scottish person will tell you a pinch of
salt in your shortbread is essential and
we're going for a drop of vanilla to
squeeze the whole thing into a dough and
roll it out between two sheets of
greaseproof paper roll out to a
thickness of about a pound coin that's
just less than a centimeter thick before
you try and cut this chill it in the
fridge for at least half an hour that
way you can get nice fine fingers you'll
also want to make a nice rich caramel
and that will need to cool so next up
place the sugar the liquid glucose the
butter the dota leche and a pinch of
salt into a saucepan and heat it'll
bubble you wanted to go to 112 degrees
Celsius and pretty precise you'll need
one of these when your gorgeous caramel
has reached 112 degrees Celsius take it
off the heat and you do want to work
with it when it's hot the lips are cool
to room temperature typically Twix is
milk chocolate and ideally we want to
temper it to get a decent shine so in a
pan over boiling water or a microwave
know your chocolate filling which is 46
degrees doses take the chocolate off the
heat just before it all melts because
the residual heat will get rid of the
lumps you just want anything just above
46 degrees celsius then called the hole
fold down to 26 degrees Celsius do that
in a larger bowl of ice cold water cover
things to watch for don't let the water
get into the chocolate the whole thing
will seize up make sure your utensils
are dry and although it's in a bowl of
ice cold water
don't let the ice cold water get in
through it and then finally when you
pick to any sip they get back up so sir
so systems milk chocolate and that we
tempered and ready to use the chakra has
gone up it come back down it's gone back
up again and now it's tempered and ready
to use so you're going to make our Twix
fingers we're going to do it in moulds
now everyone knows the left finger and
the right finger remain different
Factory so you have one for the left and
one for the right line them closed with
milk chocolate and let the excess
dribble out now the shortbread that was
chilling in the fridge can come out and
the chocolate shells can go back in your
set shortbread now needs to be cut into
fingers fingers still fit inside of your
mold even when you've got chocolate up
both sides place those onto a baking
tray lined of greaseproof paper and bake
a 160 degrees Celsius for 20 minutes
they shouldn't game too much color after
baking and cooling your shortbread
fingers might need a little bit of
trimming do that on a flat surface
with a serrated knife and those crumbs
in the candy shop we use those and
sprinkle ice cream all the pepper do is
construct our fingers we have the shows
the chocolate is set next up caramel
then shortbread then a layer of more
tempered chocolate
seal all in they don't need to chill up
before your pasta
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once they're all set up your tempo
should give it a beautiful shine leave
it at that if you like if you want the
authentic ripple you get from a switch
singer then fill a piping bag with a
little bit of milk chocolate give it a
squiggle then they're good to taste
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should I get my favorite Oompa Loompa in
to try them that's the twist goo so
lightweight very short short head salty
strongly gooey caramel and little
chocolate that's it you made these for a
friend and I am impressed
so you should make for your friends and
they will be impressed the only thing
with homemade Twix is it does take a
while to temper the chocolate and to get
it right a few stages it's pretty simple
but if you want to give them go the full
recipe Poisson sorted food calm and if
you want an easier chocolate recipe come
back tomorrow I'll take off the hat and
we'll do chocolate fondant in 15 minutes
oh I thought you were going to say it's
under here this is what we're making
tomorrow do you tell are you can fix
that in post right click on the left if
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