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Welcome to How To Cook That I am Ann Reardon
Today we are making a giant snickers bar, with chewy caramel and peanuts at the top
and peanut nougat at the base. It is over a foot long and weighs 2 kilos or 75oz so
is definitely not something to eat on your own.
To start with you will need to line a suitable container, I am using one that is 35cm by
9cm. And then put nonstick baking paper on the sides and base. Then we can make the caramel.
If you've bought roasted peanuts you can use them as they are, if they are un-roasted place
them on a tray in a moderate oven for about 5 minutes to roast them then take them out
and let them go cool. Place your sugar, milk, cream and glucose
syrup into a large pan. Go to the website howtocookthat.net for a written recipe with
all of the ingredient quantities that you need. There is a link in the description just
below the video. Stir those together and keep stirring over
high heat until the sugar is dissolved. Add a candy thermometer. Adjust your thermometer
so that it is not touching the bottom of the pan. You'll see the mixture bubbles up when
it is boiling which is why we are using a large pan not a small one or ti would boil
over. Keep heating it, stirring occasionally until
it reaches 115C or 240F Remove it from the heat, immediately stir
in those roasted peanuts and then pour the hot caramel into your container and level
it out as best as you can. Then we are going to place the whole container
into a sink of cool water, because we have such a large quantity of caramel if you don't
do this it will continue to heat up and overcook and then your caramel will become solid and
we don't want it to be solid we want it to be gooey when you bite into it. We don't want
the water to go into the caramel you just want it on the sides of the container to help
cool it down faster. But it will still take a couple of hours for it to cool down.
For the peanut nougat measure out your ingredients and then put the sugar, water and glucose
syrup into a pan. If you don't have glucose syrup you can use corn syrup instead.
Stir over high heat until the sugar is dissolved, lift up a spoonful to check that you can't
see any more sugar crystals. Then using a wet pastry brush wash down the sides of the
pan. Add you candy thermometer and make sure it is not touching the base of the pan just
like we did before. While that is boiling whip your egg whites
to soft peaks. Once your sugar is at 250F remove it from
the heat and with the beaters running pour in half of the sugar mixture just a little
at a time into the whites. Add your salt then return the remaining sugar syrup back to the
pan and heat it up to 305F, then whip that into the egg white mixture and you can see
it starts to get thicker. Once it is nice and thick but not yet cooled
add the peanut butter and mix it in on low speed until just combined you don't want to
over mix it. Spread it over the top of the cold caramel and squash it down to level it,
then leave it to cool for a couple of hours. Use a knife to release the bar from each end
of the container. Then using your baking paper lift it out . Fold the baking paper down and
trim it off, I am leaving it on the caramel so we can handle the bar without getting sticky
fingers and finger marks all through the caramel. Spread out some chocolate quite thickly. I
am using a silpat because I want the pattern on the base, but you can use baking paper
or foil.
Then flip your bar over and place it onto the chocolate nougat side down. Let the chocolate
start to firm up and then trim off the excess. Now peel the baking paper off the caramel.
Then smother the whole bar in chocolate and spread it out smoothly and even.
Check the ingredients if it contains cocoa butter you will need to temper it if you want
it to be set at room temperature. If it contains vegetable oil it is not real chocolate and
does not need tempering. There is a video explaining tempering on this channel. If you
just click on howtocookthat you'll find it there under the chocolate playlist.
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One the top of your snickers bar you can add a pattern in the chocolate by gently toughing
it with a knife and then lifting and bringing it forward, repeat that the whole way across
the bar. Remove any excess chocolate. Set it aside to set and then you are ready
to slice and share you giant snickers bar.
Thanks for clicking like and sharing, add your requests in the comments below and subscribe
to How To Cook That for more cakes, chocolate and desserts.
Have a great week and I'll see you Friday. Wow, that's cool.
Oh my goodness ann reardon you are a genius. It looks so real.
It is real, it is real. I've got snickers in my beard.
Tastes Amazing. Oh Wow.
That's good.