A container, mine was 34cm (13.39 inches) x 9cm (3.54 inches)
non-stick baking paper
candy thermometer
saucepans, spoons, measuring cups or scales
non-stick baking paper
candy thermometer
saucepans, spoons, measuring cups or scales
Snickers Caramel Recipe:
1 cup or 250ml glucose 1 cup or 250ml cream 35% fat
1/2 cup or 125ml full cream or whole milk
1 1/2 cups or 315g (11.11 ounces) caster or superfine sugar
350g (12.35 ounces) peanuts, roasted (the ones I used were salted)
Roast your peanuts for 5 minutes at 180C (356 degrees Fahrenheit). Remove them from the oven and allow them to cool.
Place the glucose, cream, milk, sugar into a saucepan and heat to 240F (115.56 degrees Celsius). Remove from heat and immediately stir in the peanuts, pour into your container, level and rapidly cool.
1 cup or 250ml glucose 1 cup or 250ml cream 35% fat
1/2 cup or 125ml full cream or whole milk
1 1/2 cups or 315g (11.11 ounces) caster or superfine sugar
350g (12.35 ounces) peanuts, roasted (the ones I used were salted)
Roast your peanuts for 5 minutes at 180C (356 degrees Fahrenheit). Remove them from the oven and allow them to cool.
Place the glucose, cream, milk, sugar into a saucepan and heat to 240F (115.56 degrees Celsius). Remove from heat and immediately stir in the peanuts, pour into your container, level and rapidly cool.
Snickers Caramel Recipe:
1 cup or 250ml glucose or corn syrup 1 cup or 250ml cream 35% fat (what kind of cream should I use?)
1/2 cup or 125ml full cream or whole milk
1 1/2 cups or 315g (11.11 ounces) caster or superfine sugar
350g (12.35 ounces) peanuts, roasted (the ones I used were salted)
Roast your peanuts for 5 minutes at 180C (356 degrees Fahrenheit). Remove them from the oven and allow them to cool.
Place the glucose, cream, milk, sugar into a saucepan and heat to 240F (115.56 degrees Celsius). Remove from heat and immediately stir in the peanuts, pour into your container, level and rapidly cool. - See more at: http://www.afternoonrecipes.com/worlds-biggest-snickers-bar-recipe-5lbs/#sthash.ANqWOM6f.dpuf
1 cup or 250ml glucose or corn syrup 1 cup or 250ml cream 35% fat (what kind of cream should I use?)
1/2 cup or 125ml full cream or whole milk
1 1/2 cups or 315g (11.11 ounces) caster or superfine sugar
350g (12.35 ounces) peanuts, roasted (the ones I used were salted)
Roast your peanuts for 5 minutes at 180C (356 degrees Fahrenheit). Remove them from the oven and allow them to cool.
Place the glucose, cream, milk, sugar into a saucepan and heat to 240F (115.56 degrees Celsius). Remove from heat and immediately stir in the peanuts, pour into your container, level and rapidly cool. - See more at: http://www.afternoonrecipes.com/worlds-biggest-snickers-bar-recipe-5lbs/#sthash.ANqWOM6f.dpuf
Snickers Nougat Recipe
2 tablespoons or 30ml glucose syrup or corn syrup
2 cups or 420g (14.82 ounces) caster sugar or superfine sugar
1/4 cup or 60ml water
2 or 64g (2.26 ounces) egg whites
1/4 cup or 120ml smooth peanut butter
1/2 teaspoon of salt
2 cups or 420g (14.82 ounces) caster sugar or superfine sugar
1/4 cup or 60ml water
2 or 64g (2.26 ounces) egg whites
1/4 cup or 120ml smooth peanut butter
1/2 teaspoon of salt
Measure out all of your ingredients.
Heat the glucose, sugar and water in a saucepan stirring until the sugar is dissolved then wash down the side of the pan. Beat your egg whites to soft peaks. Once the sugar syrup reaches 250F (121.11 degrees Celsius) pour half of it into the whites with the mixers running. Add the salt.
Heat the glucose, sugar and water in a saucepan stirring until the sugar is dissolved then wash down the side of the pan. Beat your egg whites to soft peaks. Once the sugar syrup reaches 250F (121.11 degrees Celsius) pour half of it into the whites with the mixers running. Add the salt.
Return the syrup to the heat and bring up to 300F (148.89 degrees
Celsius) then pour into the whites with the beaters running. Beat until
it become thickened and then fold through the peanut butter and
immediately put on top of the caramel.
Milk Chocolate Coating
700g (24.69 ounces) milk chocolate. Check your ingredients if it contains cocoa butter you must temper
it or it will not set at room temperature. If it contains vegetable oil
it is not real chocolate and does not require tempering.
Make sure the bar is completely cooled then coat in chocolate as shown in the video.
Make sure the bar is completely cooled then coat in chocolate as shown in the video.
Slice and enjoy, we found the thinner the slice the better because
you can get the nougat and caramel in your mouth at the same time. The
saltiness of the nougat balances out the sweetness of the caramel and
chocolate. Besides the whole bar comes in at a whopping 11,000 calories
(0 kilojoules), that’s enough for the average lady for 5 days.
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