A column I wrote a while back.
Pastorio
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Candy is dandy...
Have you ever tried to make candy bars? I mean like you can buy in
the stores with fancy wrappers and all. Real candy bars. Here we go
on a very cool adventure: you're about to see how to do it. And then
I want you to make up your own.
Let's start by making a knockoff of of one of the best-known candy
bars in the country. It's a bit more complicated than a grilled
cheese or a tossed salad, but still within a normal cook's capacities.
There is some fussiness in handling chocolate so it works properly.
Some basic rules: don't let it get over 120 degrees or it'll get
gritty. Don't get any water into it when melting or it'll tighten up
into a hard mass. When cutting candies, dip the knife into hot water,
quickly dry it off and cut. It will go smoother than with a cold
knife. Dry it well, though. You don't want water in there.
(MAKE BELIEVE) MILKY WAY CANDY BARS
This is one of my favorite candy bars (the way the real guys make
them) and I've eaten lots of them over the years. Right out of the
wrapper. Frozen. Frozen on a stick. Batter-dipped and quickly deep
fried. Now try your hands with them at home.
Makes 14 candy bars.
2 cups granulated sugar
1/2 cup light corn syrup
5 ounces water, divided
2 tablespoons water
1 pinch salt
2 egg whites
35 caramels (Kraft Caramels, usually)
1/4 cup semisweet chocolate chips
2 bags milk chocolate chips, 12 ounces
In a large saucepan over medium heat, combine the sugar, corn syrup,
1/2 cup of the water, and the salt. Stir often and use a candy
thermometer. While the candy boils, beat the egg whites in a metal or
ceramic bowl until they hold stiff peaks. When the sugar mixture
reaches 270 degrees F - the “soft-crack” stage - pour it in a thin
stream into the egg whites with your mixer set on a low speed.
Continue to mix for 20 minutes so the mixture can gradually thicken.
Mix until it reaches the consistency of cookie dough. At this point,
add the chocolate chips but be careful; the mixture will not get any
thicker after the chocolate is added, so be sure the candy is very
thick before adding the chips. When the chocolate is blended into the
candy, press the mixture into a greased 9x9-inch pan and refrigerate
until cool, about 30 minutes. When the chocolate mixture is
well-chilled, heat the caramels with the remaining 2 tablespoons water
in a saucepan until thoroughly melted. Pour the caramel over the
chilled candy and return to the fridge. When the caramel is firm, use
a sharp knife dipped in hot water and dried to cut down the center of
the pan. Then cut the candy across into 7 segments, making a total
of 14 bars. Melt the chocolate over low heat in a double boiler,
over, not in, water, or in a microwave for about 2 minutes on medium
power, stirring occasionally. Be careful not to overheat. Rest each
cut piece on the tines of a fork and dip into the melted chocolate.
Tap the fork gently against the side of the bowl to knock off any
excess chocolate. Put the bars on waxed paper or plastic wrap to cool
at room temperature (below 75 degrees). This can take several hours
to fully harden.
Is there a normal human being who doesn't like Snickers Bars? I
didn't think so. And while you're doing this, think what else could
be done to add or subtract things to make it more personally your own
recipe.
SNICKERS BARS, SORTA
This is a home made way to get to something approximating the
commercial candy bar. We're going to make a nougat layer, then a
caramel-peanut layer, and finally a dip into some chocolate to cover.
Makes about 2 dozen bars.
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 caramels (Maybe Kraft Caramels)
1 cup dry-roasted unsalted peanuts
1 bag milk chocolate chips, 12 ounces
Mix corn syrup, butter, vanilla, peanut butter, and salt on high
speed until creamy. Slow the machine and gradually add the powdered
sugar. When the nougat mixture has the consistency of a dough, remove
from the work bowl and press it into a lightly greased 9X9-inch pan.
Chill it in the refrigerator. Melt the caramels in a saucepan over
low heat. When the caramel is soft, stir in the peanuts. Pour the
mixture over the chilled nougat in the pan and return to the
refrigerator. When the refrigerated mixture is firm, melt the
chocolate over low heat in a double boiler or in a microwave on high
for 2 minutes. Stir occasionally through the heating time. Cut the
refrigerated candy into 1X2-inch sections. Rest each piece on the
tines of a fork and dip into the melted chocolate. Tap the fork
against the side of the bowl to knock off any excess chocolate. Put
the chocolate-covered bars on waxed paper or plastic wrap to cool at
room temperature (below 75 degrees). This can take several hours to
fully harden.
Now that you've seen how easy it really is, how about considering
variations? Different nuts. Dark chocolate instead of milk. Or vice
versa. Maybe a cookie base with other stuff assembled on top and then
dipped in chocolate. White chocolate nougat. Crisped rice. Other
cereals. Chopped dried fruit...
See where it could go? And who do you think would be the most
popular grownup in the neighborhood once your kitchen products got out
there? Maybe even a Nobel prize. Sure. I'm totally serious.