Nougat for Homemade Snickers Bar

[Kerry Beal]

Nougat for Homemade Snickers Bar

• 400 g sugar
  
• 150 g glucose (white corn syrup)
  
• 125 g water
  
• salt
  
• 60 g eggwhite
  
• 125 g peanut butter
  

Prepare caramel rulers, frame or 8 by 8 metal pan, as per the instructions in the nougat class.

Place sugar, glucose and water in small pot and bring to a boil. Place lid on pot and steam off any sugar crystals as required. Boil to 270 F (132 C).

Meanwhile beat eggwhites with pinch of salt to stiff peaks, trying to have eggwhites ready at the same time the syrup comes to temperature.

Pour hot syrup down side of bowl, while beating on the fastest speed.

Beat until cools slightly and starts to get slightly doughy. Stir in peanut butter. Do not overmix as it can become crumbly.

Press out into prepared pan or rulers.

( RG1789 )