If you're looking for a delicious recipe to make your own homemade Snickers, then you've found it right now. The best recipe I've tasted yet. With salty nuts, creamy caramel, sweet nougat covered in crispy chocolate. You want to make these treats yourself for sure.
Chocolate is best-melted au-bain-marie. This means you use a heatproof bowl and hang it above boiling water. In that bowl, you can melt the chocolate without burning. You could also use amicrowave. Set it to 600 Watt and heat the chocolate for 30 seconds. Stir and, if the chocolate isn't melted yet, repeat this step.
Use a sugar thermometer with this recipe.
To make these bars use a chocolate bar mold (Silicone mold).
Place the Silicone mold when it needs to stiffen in the freezer. That way you can take the bars more easily out of the mold.
For covering the Snickers bars with chocolate without the mess: put your rack on a baking plate covered with aluminium foil.
Put 2⅓ cups sugar, water, corn syrup and honey in a pan.
Heat over medium heat to 262 degrees Fahrenheit (128 degrees Celsius).
When the hot syrup mixture has the right temperature, remove it from the heat.
Put the egg whites in a bowl and mix, together with the sugar, until stiff.
Pour in the warm syrup mixture, while mixing the egg whites on a low speed.
Add the confectioners' sugar to the bowl.
Keep mixing until the nougat has cooled to room temperature.
Remove the nougat from the bowl and knead slightly.
Divide the nougat and fill the mold.
Let the nougat set in the refrigerator for 8 hours and then remove them from the mold. You will need it again in a minute.
Place a pan with the cream and butter on medium heat and let it get warm. Turn off the heat.
In a second pan, you add the sugar for the caramel. Heat it to 320 degrees Fahrenheit (160 degrees Celsius).
Pour the cream butter mixture into the sugar. Note: this can splash so do it very carefully.
Stir the sauce well until you have no lumps. Put on the heat for 1 minute until you have a creamy mixture.
Whisk the sea salt into the caramel.
Pour the caramel into the molds (about ¼ inch (½ cm thick)).
Spread the cashew nuts into the caramel, press them slightly.
Then gently press the nougat onto the caramel (not too hard otherwise the caramel will rise.
Leave to set in the freezer for 2 hours.
Melt the chocolate au-bain-marie (see tips).
Place the candy bars on a rack.
Brush the bottom with melted chocolate.
Then pour the rest of the chocolate over the bars. Repeat this until the bars are well covered.
Let the bars sit for an hour until they are well set.