Wednesday, December 11, 2013

Day 6 Of The Rosiethon. Rosie Makes Snickers® Bars.

The decadence continues.
Today, I'm trying out another new recipe -
Snickers® Bars.
It has three glorious layers -
nougat, caramel, and chocolate.

Snickers Ingredients

1 large egg white
1 cup sugar
1/3 cup corn syrup
1/3 cup water
1 1/2 cups roasted, salted peanuts, chopped

Lightly spray the bottom and sides of a 9 inch square baking dish with non-stick spray.
Fit the dish with 2 long pieces of parchment paper with about a 2-inch overhang.
Lightly spray the parchment with non-stick spray.
Set aside.

Add egg white to the bowl of a stand mixer fitted with the whisk attachment.
In a small saucepan over medium heat, add sugar, corn syrup, and water.  Stir gently to combine.
Bring mixture to a simmer, then gently cook until mixture reaches 240° on an instant-read thermometer.

Once the mixture reaches 240°, begin beating the egg white on medium-high speed, until the egg white holds medium peaks.  While whipping the white, continue cooking the syrup until it reaches 260°.  Once the white holds medium peaks, continue to whip them while slowly pouring the hot sugar syrup into the mixing bowl.  Continue whipping until the outside of the bowl is cool enough to touch, about 2 minutes.

Scrape the whipped egg and sugar mixture into the prepared baking dish.  Working quickly, with buttered hands, press the nougat out into an even layer.

Sprinkle peanuts evenly over top, gently pressing them to get them to stick to the nougat.

1 1/2 cups sugar
12 TB unsalted butter, cut into small cubes
1 1/2 cups heavy cream

In a small, heavy saucepan, add the sugar and melt it slowly over medium low heat.  Continue to cook, swirling the pan often, until it becomes an amber color and has reached 340°.

Add the butter and cream and stand back.  Mixture will sizzle and spatter.  Continue to cook until the caramel temperature reaches between 250° and 260° on an instant-read thermometer.

Immediately pour the caramel over the nougat, tilting the pan to even out the topping.

Set the baking dish aside until the caramel sets up, at least 2 hours.

8 ounces bitterseet chocolate, finely chopped
1 TB heavy cream

In a small bowl, add the chocolate and microwave until chocolate is completely melted.
Stir in the cream, then pour the chocolate over the caramel.  Set aside to set up, preferably overnight.
Cut into squares.

For the nougat:

Gradually add sugar mixture to the egg white.

Whup away.

And this is what the nougat looks like.

Press the nougat in the parchment lined pan
and press the peanuts in.

For the caramel:
1 1/2 cups sugar
12 TB unsalted butter, cut into small cubes
1 1/2 cups heavy cream

Slowly melt the sugar over medium low heat.

When the melted sugar reaches 340°,
add in  the butter and ...
... the cream.

Whiskee Whiskee!

You want it between 250° and 260°.

Immediately pour the caramel over the nougat and peanuts.

For the chocolate:
8 ounces bittersweet chocolate
1 TB heavy cream

Nuke the chocolate, then add in the cream.

Spread chocolate evenly over caramel.

I let this sit in the refrigerator overnight.
You may need to set the pan in hot water for a few minutes,
then invert it to release.


No comments: