With a sharp knife, cut the caramel & nougat layers into bars or pieces. This recipe will yield 18 full- to king-size candy bars, or a lot more smaller sizes.
May we all remember the glorious gift of our Heavenly Father as we celebrate the birth of His Beloved Son. May we all strive to be a little better, a little kinder in the coming year, and reflect a little of the Savior’s light to those around us. And, God willing, may we all find ourselves still here and happy with our families next Christmas.
Now go back to your family and spend a beautiful day with them. The goodies will still be here tomorrow. Our society hasn’t totally collapsed. At least, the internet hasn’t. (Yet.)
However, shortages (and complete outages) are everywhere in the stores. This year, Walmart had far less Halloween candy to stock up on the morning after. My local stores had next to nothing in the run-up to October 31 and Christmas, and not much in the weeks before, either. It may well be that it is time to learn to make our own favorite candies—the ones that take forever to do on our own.
One of my family’s favorites is Snickers. Make no mistake, these take time—a few hours. There’s no way I would make these if they were available in stores. But I could make them once a year for my family. At any rate, it’s nice to have a recipe so that we have the option.
2 cups light corn syrup, divided
1 cup cream
½ cup milk
3 cups sugar, divided
¼ teaspoon salt
2 cups roasted salted peanuts
1 large egg white, room temperature
½ cup water
¾ cup creamy peanut butter
½ teaspoon vanilla extract
1 pound chocolate candy coating, or substitutes (see below)
Line a 9×13 pan with parchment paper or aluminum foil sprayed with cooking spray.
Peanut Caramel Layer
In a medium saucepan over medium heat, combine 1 cup of corn syrup, cream, milk, 1 ½ cups of sugar, and salt. Stir continuously until the mixture is smooth and the sugar is dissolved. Use a candy thermometer to monitor the temperature. Cook until the mixture reaches 240°F (soft ball stage), stirring occasionally.
As soon as the caramel reaches 240°F, remove the pan from the heat and quickly stir in the peanuts. Then pour the mixture into the prepared pan and spread it out evenly. Let set.
Peanut Nougat Layer
Into a medium saucepan over medium heat, put the remaining 1 cup of corn syrup, 1 ½ cups of sugar, and water. Stir occasionally until the sugar is dissolved. Use a candy thermometer to monitor the temperature. Cook until the mixture reaches 246°F.
In the meantime, put the egg white into a large metal bowl and beat on high speed (use a standing mixer if available) until stiff peaks form. Do not overbeat.
Once the sugar syrup reaches 246°F, remove the syrup from the heat and with the beater in the egg white mixture running, slowly pour the sugar syrup in a thin stream into the beaten egg white. Continue whipping for 2 minutes. Stir in the peanut butter and vanilla extract, and after they are thoroughly incorporated, pour the nougat over the caramel layer. Chill in the refrigerator until firm, at least 4 hours or overnight.
Chocolate Candy Coating Options
If you have chocolate candy coating, melt it in the microwave or on the stovetop according to package directions.
If you need to make your own, here are two options:
- 2 cups chocolate chips, plus 2 2/3 tablespoons shortening (apparently you should not substitute butter or oil), melted in a double boiler.
- 2 cups chocolate chips, plus 2 ounces canning paraffin wax (like Gulf Wax, available in the canning section of the grocery store), melted in a double boiler.
Regardless of which method you select, let the melted chocolate coating cool for 5 minutes.
Cutting and Dipping the Candy
While the chocolate coating is melting and then cooling, remove the candy from the refrigerator and transfer the parchment holding the candy to a work surface. With a sharp knife, cut the caramel and nougat layers into bars or pieces. This recipe will yield 18 full- to king-size candy bars, or a lot more of the smaller sizes. The large candy bars are just too much sugar (even for me), so I cut a few large bars but most were the mini or snacker size.
Cut a piece of parchment for setting the finished candy on. Using official candy tongs (or improvise with two forks), dip the cut bars into the chocolate coating. Place the dipped candies on the parchment paper to harden, and then transfer all the candies to the refrigerator for 10 minutes to cool.
Family reviews: These are basically fantabulous. Most everyone got to try them, except Jared, who shouldn’t have nuts. DDIL#1 doesn’t care for Snickers, but said they were acceptable. Everyone else really liked them. I am still thinking very fondly about them. They are really good. And they taste even better when you know they aren’t full of questionable ingredients.