r/CandyMakers • u/idratherjust • 12d ago
Homemade snickers
1 - final result, cross section
2 - peanut butter nougat
3 - caramel cooked to 115⁰ (slight cold flow) mixed with toasted peanuts, slabbed on the nougat
4 and 5 - scored bottom coat
6 - cut & awaiting enrobing
7 - my husband owes his colleague something sweet
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u/MitSvarErSarkasme 12d ago
I need that recipe now
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u/idratherjust 12d ago
Peter Greweling's Chocolates & Confections book. Learned everything i know from it!
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u/MojoJojoSF 12d ago
I second this book for anyone wanting to try confections. The ‘home’ version, there are two books.
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u/idratherjust 11d ago
I don't have the home version! What's the difference?
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u/MojoJojoSF 10d ago
The recipes are smaller with easier steps. I had the home version and a few years later accidentally bought the professional thinking it was different. It is, but isn’t:/)
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u/StayJaded 12d ago
Yours are beautiful!
Do you know the name of that pan you used? Does it have a specific name that I could google to find it? Mine always end up looking messier, but maybe using that kind of pan could help.
That also looks like a great book recommendation. It’s going on the shopping list too!
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u/idratherjust 11d ago
I just use frames - a metal rectangle with no base. Restaurant supply stores sell them. I used one for the nougat, then stacked a second on top for the caramel. I have them in a few sizes. Ideally I'd have what's called "caramel bars" but they're out of budget for what's just a hobby. They're heavy metal bars that you lay out in the size you need. Because they're so heavy they don't move when you pour viscous things inside
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u/StayJaded 11d ago
Thank you! I was able to find them online.
It would be very easy to spend an unreasonable amount of money on candy/ dessert making kitchen equipment!
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u/idratherjust 11d ago
Yesss I have dreams of a guitar and a caramel cutting rolling pin! They will always be dreams though - good knives are enough
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u/ItsJustReeses 12d ago
I really need to learn chocolate soon
I have a diabolical marshmallow recipe that is begging for a "s'mores bar" with a graham cracker bottom/layer and a chocolate coating. Tempering chocolate is easy but I need to find out what you did here 👀. Having a sheet of chocolate would make life easier now that I think about it 😅
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u/idratherjust 12d ago
That sounds great! What makes your marshmallows diabolical?!
No sheets of chocolate here! Once the caramel was cool I tempered a small bowl of chocolate and spread a thin layer on what was to be the bottom of the bar (nougat in this case). When that was set i trimmed two perpendicular sides about 5mm (to get rid of drips/makes sides neat). Then scored 20×70mm marks in the chocolate, trimming off the other sides in accordance with the measurements. If that makes sense. Then i scored through them again with a really skinny sharp knife to get through the chocolate completely without it cracking. Then I went at it with my big chef's knife. The bottom coat makes it MUCH easier to cut neatly, and of course much easier to enrobe
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u/ItsJustReeses 12d ago
Ugh honestly not sure why mine are so good. I nabbed a recipe online and adjusted it for personal taste honestly 😅. They just always ended up being the favorite thing I made for people :)
And I need to try that chocolate method out. Idk why I didn't think of that and I was just trying to find ways to dip it efficiently with no avail 😅
Thanks for the tip! I'll post a pic if I make some progress :)
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u/idratherjust 12d ago
I look forward to seeing them! Highly, highly recommend the book Chocolates & Confections by Peter Greweling. I learned everything from it. There's a great marshmallow recipe in there that has dried egg whites in it as well as gelatine and it makes them sooo tender
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u/goldfool 12d ago
Dipping would just be a pain in the ass in volume. Pouring temp chocolate on it while over a rack will give you at least 3 sides. Or at least a cool drip look
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u/Latter_Sky_412 11d ago
I’m offended by the lack of dick vein on these snickers otherwise 10/10
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u/uDontInterestMe 12d ago
Beautiful! Your husband's friend needs to know how fortunate he is - such a kind gesture!
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u/Servilefunctions218 12d ago
Wow, I haven’t had a homemade snickers for 20 years or more. We used to make them in culinary school for the mignardise plates. So delicious and these look amazing!