m., s. & a.

or rather a., m. & s. on this picture!

three french sisters, studying in different countries, exploring, wandering, cooking...

 

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© 2015-2019 by sistersjunction

homemade snickers

March 19, 2015

 

for a long time we never thought it was even conceivable to make your own candy bars at home. but then we saw some beautiful pictures of homemade snickers on instagram, and, well, peanut/caramel/chocolate is always a good idea, so we had to try it.

 

you can find a lot of recipes on the internet, more or less the same. we studied a few, adapted the ingredients and proportions. we didn't want something with too much sugar, too salty, or too fat due to the peanut butter. but we think we found a good balance between all of that.

 

it really, really tastes like "real" snickers, only better because it's homemade (plus it can impress your friends and family a lot!).

 

you can have a look here if you want to see a step-by-step. it's in french, and the recipe is not the same, but it's just for the pictures! sometimes it's easier to see how it's done than to read about it.

 

for 25-35 snickers (depending on the size):

 

for the nougat:

 

25 g butter

60 ml sweetened condensed milk

100 g marshmallow fluff (or melted marshmallows, but we find marshmallows to be quite hard to melt)

30 g peanut butter

 

for the caramel:

 

50 g glucose

110 g sugar

10 cl water

7 cl cream

10 g butter

200 g roasted salted peanuts

 

milk chocolate, dark chocolate

 

line a square pan (20x30cm) with foil.

melt the milk chocolate and spread a very thin layer on the foil.

in a saucepan, melt the butter and the sweetened condensed milk.

bring to the boil, then cook on gentle heat for 5-10mn.

remove from the heat and add the peanut butter and the marshmallow fluff.

scrape the peanut nougat on top of the chocolate layer in the pan, and spread it into a smooth, even layer.

put it in the freezer for 1-2 hours.

 

in a saucepan, heat gently the glucose and the water.

add the sugar and stir frequently until you get a nice medium caramel color.

add then the butter and the cream, and cook until the caramel is thick.

remove from heat, add the peanuts.

scrape the caramel on top of the nougat layer in the pan, and spread it into an even layer.

put in the freezer for 1 hour.

 

cut in small pieces, and dip each one in melted dark chocolate using a fork.

put your snickers in a refrigirator to cool and harden them completely.

 

piece of advice:

  • you can also cut bigger pieces, to really make them look like snickers. but we find small ones to be a lot easier to eat, and perfectly sized to enjoy a coffee (or to make a café gourmand)

 

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